Greek-Style Marinated Mahi Mahi

"Found on a recipe card in the grocer's."
 
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photo by Beth D. photo by Beth D.
photo by Beth D.
Ready In:
18mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a resealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
  • Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.

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Reviews

  1. If you are looking for a quick to fix fish dinner this fills the bill. As others have mentioned, I think I would divide the marinade and use half before and half during grilling. This was served with grilled summer squash and a Mediterranean influenced quinoa salad.
     
  2. I agree totally about using about half the marinade. This recipe was good, but nothing special. I might use it again if I buy more mahi mahi.
     
  3. This got mixed reviews from my family *one three from someone who doesn't like mint, one four, and one five* so I averaged it to a four. I should have listened to the other reviews and cut the amount of marinade in half. We had a lot left over. Next time, I would put some aside at the start to put over the potato wedges or asparagus that we served with it. We also used dried oregano and mint (1 T. of each). I think this marinade would be excellent on chicken!
     
  4. Great taste! Easy to prepare!
     
  5. My husband and I loved this - tasted like a gyro! We have this greek restaurant we love not far from us and the fish was even better than the food they serve there. Thanks for this recipe!! I used dry oregano, mint, lemon peel, and garlic and just cut the amounts in half - worked perfectly!
     
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RECIPE SUBMITTED BY

<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
 
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