GRILLED MAHI MAHI WITH LEMON AND CAPERS

GRILLED MAHI MAHI WITH LEMON AND CAPERS image

Number Of Ingredients 17

(Makes enough marinade for 2-4 pieces of fish; this recipe was one I made for years at Lake Powell but I don't know where I first saw it.)
Ingredients:
Mahi Mahi filets, one per person
oil for oiling grill grates
lemon pieces for serving fish (optional)
Marinade Ingredients:
1 tsp. lemon zest (or more, I zested the whole lemon)
3 T fresh squeezed lemon juice
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1 T capers, chopped (or more if you really like capers)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1/2 tsp fresh ground black pepper
Instructions:
Total cooking time will be about 10 minutes per inch of thickness of the fish, depending on how hot your grill is. Fish is done when it feels firm, but not hard, to the touch. Serve hot, with additional lemons to squeeze over if desired.

Steps:

Zest the lemon, squeeze lemon juice and chop the capers. Whisk together the marinade ingredients. Put thawed Mahi Mahi filets into Ziploc bag or plastic container with a snap-tight lid, pour marinade over, and allow to marinate 2-3 hours. (Don't leave it longer than that for best results.) When you're ready to cook the fish, spray grill with nonstick spray or brush with oil, then preheat the grill to high. When grill is hot, put fish on, with the top side facing down. (For a gas grill, I usually lower heat to medium high when I put the fish on.) To get nice grill marks, lay fish at an angle to grill grates, then rotate fish a quarter turn after about 3 minutes. Cook about 3 minutes more on same side, then turn carefully and cook 3-4 minutes on other side.