Mahi Filet
Grilled Mahi Steaks with Brown Rice

Grilled Mahi Steaks with Brown Rice


4 Panamei mahi mahi steaks, about 4 to 6 oz. each
  • 6 tablespoons olive oil
  • 6 tablespoons lemon juice
  • 1/4 cup chopped fresh basil
2 tablespoons chopped fresh rosemary
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cooked brown rice

In a small bowl, combine first 8 ingredients.

Sprinkle fish steaks with salt and pepper; place into a gallon-size zip- top bag and pour in marinade.

Seal and shake gently to coat fish evenly.

Refrigerate for at least 2 hours but no more than 6 hours.

Preheat grill to medium-low. Grill steaks, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.

Spoon a good 1/2 cup of brown rice onto each individual dinner plate and top each with a fish steak.

Serve it with grilled vegetables and more fresh herbs, if desired.


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