Greek Mahi Mahi


Yield: 4 Servings


4 (5 ounce) Mahi Mahi fillets

1-2 tsp lemon zest (from 1 lemon) Zest first, then squeeze for juice

1/2 cup lemon juice

1/3 cup Flying Olive Eureka Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

3 Tbsp chopped fresh oregano

3 Tbsp chopped fresh mint

2 small cloves garlic, quartered

1/4 teaspoon salt


Rinse the Mahi Mahi fillets and pat dry with paper towels. Place them side by side in a zip-lock bag.

In a blender with a steel blade, add the lemon zest, lemon juice, Flying Olive Eureka Lemon EVOO, Flying Olive Sicilian Lemon Balsamic Vinegar, fresh oregano, fresh mint, and the garlic. Pulse until the marinade is fairly smooth.

Pour the marinade over the fish. Flip the bag a few times to be sure the marinade covers the fish. Place the fish in the refrigerator for 30 minutes, flip the bag, and continue marinating another 30 minutes.

Preheat an outdoor grill on high heat and lightly oil the grate.

Remove the fish fillets from marinade and shake to remove excess. Discard the remaining marinade.

Turn off one side of the grill. Place the fish on the side without the heat. Sear for about 15 seconds per side. Reduce the heat to medium and continue cooking the fish away from the flame until the flesh flakes easily with a fork, 12 to 15 minutes.