Mahi-mahi with Lemon Slices
Sometimes simple is best. This is one of those cases where a few simple ingredients makes for some real tasty results.
- Mahi-mahi fillets (fresh is best, but frozen works well too)
- Lemon slices
- Garlic salt
- Ground black pepper
- Capers (optional, but recommended)
Although you can cook these directly on the grill, it is better to use a grill basket; this makes them easier to get off the grill and to the table without leaving parts of them sticking to the grill. If you don’t have a grill basket, substitute with aluminum foil or a thin aluminum grilling pan.
Prep the basket by brushing some olive oil or spraying with some non-stick cooking oil. Place the fillets in the basket and sprinkle lightly with garlic salt, basil, thyme, and some ground black pepper. If you are using the capers, now would be the time to sprinkle them over the fish so that the lemon slices will hold them in place. Place thin slices of lemon over the fish.
Cook indirectly on a hot grill (325-350°F) until the internal temperature reaches about 150-160°F (about 20-25 minutes). Take them to the table from the grill and serve hot.