Ingredients:

  • 4 Mahi-Mahi Fillets (approx. 6 oz / 170 g each), skinned, 1 to 1.5 inches thick
  • Neutral cooking oil (e.g., canola or grapeseed) for oiling the grill grate
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice
  • 2 cloves Garlic, minced finely
  • 1 tablespoon fresh Parsley, chopped finely
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon Red Pepper Flakes (adjust to taste for heat)
  • 1 teaspoon Sea Salt (or kosher salt)
  • 1/2 teaspoon freshly cracked Black Pepper
  • 1 tablespoon fresh Chives or Spring Onion, sliced thin (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Prepare the Marinade: In a small bowl, whisk together all ingredients for the Sunshine Marinade (Olive Oil, Lemon Juice, Garlic, Oregano, Parsley, Red Pepper Flakes, Salt, and Pepper). Taste and adjust seasoning if necessary.
  2. Marinate the Fish: Pat the Mahi-Mahi fillets completely dry using paper towels—this is crucial for a good sear. Place the fillets in a shallow dish or bag, pour the marinade over, and ensure both sides are coated. Refrigerate for 30 minutes to 1 hour (do not marinate longer than 60 minutes).
  3. Prep the Grill: Set up the grill for medium-high to high heat (450°F to 550°F / 230°C to 290°C). Once hot, scrape the grates thoroughly. Dip a folded paper towel in neutral oil, hold it with tongs, and carefully oil the hot grate several times until glossy.
  4. Grill the Mahi: Remove the fish from the marinade, shaking off excess liquid (discard the marinade). Place the fillets presentation-side down onto the prepped, hot grate. Grill for 4–5 minutes undisturbed until deep sear marks form and the fish releases easily.
  5. Finish and Serve: Flip the fillets gently and grill for another 3–4 minutes. Use an instant-read thermometer to check the thickest part; the ideal internal temperature is 140°F (60°C). Remove the fish immediately to a warm platter, allow to rest for 3–5 minutes, then garnish with fresh chives/spring onions and serve with fresh lemon wedges.