Soy-Grilled Mahi Mahi with Korean Dipping Sauce

Recipe slightly adapted by Terri @ that's some good cookin'

  • 2 pieces Mahi Mahi 

Sauce/Marinade 

  • 1/4 cup soy sauce (I used low sodium soy sauce)
  • 1 1/2 tablespoons rice vinegar (not seasoned)
  • 1 tablespoon sesame oil
  • 2 tablespoons Splenda or brown sugar (I used brown sugar)
  • 1 green onion, thinly sliced
  • 1 teaspoon garlic puree or finely minced garlic (I grated garlic cloves on a microplane--worked very well)
  • pinch of cayenne pepper or a dash of hot sauce

Directions

  1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion garlic puree and cayenne or hot sauce. 
  2. Put the two pieces of Mahi Mahi in a ziploc bag along with half of the marinade.  Marinate at room temperature for 15 minutes-1 hour.  (I marinated mind for about an hour because I got busy with preparing the rest of the dinner.  It worked very well.)
  3. Spray grill with non-stick cooking spray or wipe with olive oil.  Preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
  4. Put fish on grill with stop side down and grill 2-3 minutes (until you can see grill marks--lift fish to see marks if necessary).  Rotate fish 45-degrees on same side and cook 2-3 minutes more to get criss-cross marks.
  5. Turn fish over and cook about 3-4 minutes more.  Total cooking time will not be more than 8-10 minutes.  The fish should feel barely firm when it's done; don't overcook.  Serve hot, with dipping sauce on the side.
Good sides for this fish are simple stir-fried vegetables and coconut rice.
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