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- 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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