- 2 mahi-mahi filets, about 7-8 oz each, thawed, rinsed, and patted dry with paper towel
- fine sea salt
- fresh ground black pepper
- 1 heaping Tbsp McCormicks Gourmet Greek Seasoning
- Olive oil
- 2 Tbsp butter
- 1 – 1 1/2 tsp minced garlic (choice)
Pre-heat grill on high to about 400 degrees.
Lightly season the prepared mahi-mahi filets with sea salt and pepper on both sides (lightly-not too much). Sprinkle the Greek Seasoning over both sides and press into the fish. It might look like a lot, but there’s little salt in this blend and the herbs are wonderful. Drizzle with olive oil and turn the filets over and back again to coat. Set aside.
Reduce heat on grill to med-high and add the filets to the hot grates. Close lid and set timer for 4 minutes. Don’t turn or move the fish during this time. When the 4 minutes is up, use a tong to turn the fish…don’t force, gently wiggle the fish loose from the grates to turn. Set the timer again for another 4 minutes. Meanwhile, melt the butter and garlic in a small bowl.
After the second 4 minutes, brush the tops of the filets with the melted butter and garlic and set the timer for just one (1) more minute. Remove from grill to platter and allow to sit for 3-4 minutes before serving.
Serve with Haricot Verts with chopped almonds (see above in post) and brown rice. Yummmmy! If you have leftovers they are amazing day 2 as well. : >