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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lime & Dijon Mahi-Mahi Recipe

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This recipe for Lime & Dijon Mahi-Mahi, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
2 Mahi Mahi fillets, 1-inch thick

Marinade:
juice of 2 -3 limes, or 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
tsp. salt
tsp. black pepper

Directions:
Directions:
Preheat grill.
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
grilling.
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.

Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
15 minutes, total time 30 minutes
Personal Notes:
Personal Notes:
Can also be used for other types of fish (tuna, swordfish, etc.) on a broiling pan in the oven.

 

 

 

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