2 Mahi Mahi fillets, 1-inch thick
juice of 2 -3 limes, or ¼ cup fresh lime juice
2 Tbsp. olive oil
1 garlic clove, finely chopped
1 Tbsp. soy sauce
1 tsp. ground ginger
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
Combine and whisk together the lime juice, olive oil, garlic, soy sauce, ground ginger, Dijon
mustard, salt, and pepper.
Using aluminum foil, form an open "packet" to allow fish to sit in the garlic-lime mixture for easier
Coat bottom of foil with cooking spray or butter to prevent fish from sticking.
Place the fish in the packet and brush with about half of the marinade and reserve the rest.
Place packet on the grill, and cook to the desired temperature, flipping only once.
Brush Mahi Mahi steaks once again with the remaining marinade after flipping.