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Grilled Mahi Mahi
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Serves/Makes:4 servings

  • 1-1/2 lbs (.7 kg). mahi mahi, sliced 3/4-inch thick (4 servings)
  • 1 large Vidalia, Maui or other sweet onion
  • 5 cloves garlic, thinly sliced
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) butter
  • 1/2 tsp (2 ml) sugar
  • 3 tbsp (45 ml) orange juice (fresh is best)
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) pepper
  • Peel and slice the onion and garlic cloves as thinly as possible.
  • Heat the oil and butter in heavy skillet.
  • When the butter bubbles, add the onions and garlic.
  • Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown.
  • Watch mixture to avoid burning.
  • When the onions are golden, sprinkle with sugar, orange juice, salt and pepper.
  • Allow the juice to evaporate for about 1 minute.
  • While onions are cooking, heat a grill to medium-high.
  • Brush both sides of the mahi mahi fillets with olive oil.
  • Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it (This gives the fish an attractive diamond pattern from the grill).
  • Cook for 5 minutes longer on the same side.
  • Flip fish and cook for 5 minutes longer.
  • Fish is done when it feels firm to the touch (Cooking time may vary slightly according to thickness of fillets).
  • Serve fillet topped with the onion and garlic mixture.

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