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Ingredients |
6 tablespoons Olive oil
6 tablespoons Lemon juice
1/4 cup chopped fresh basil
2 tablespoons Chopped fresh rosemary
2 tablespoons Balsamic vinegar
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons Soy sauce
4 mahi mahi fillets, about 4 to 6 oz. Each (or use swordfish or
halibut)
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
2 cups cooked brown rice |
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Method |
In a small bowl, combine first 8
ingredients. Sprinkle fish fillets with salt and pepper; place
into a gallon-size zip-top bag and pour in marinade. Seal and
shake gently to coat fish evenly. Refrigerate for at least 2
hours but no more than 6 hours.
Preheat grill to medium-low. Grill fillets, turning carefully, 4
to 5 minutes per side, or until fish begins to brown and flakes
with a fork.
Spoon a good 1/2 cup of brown rice onto each individual dinner
plate and top each with a fillet of fish. Garnish with lemon
wedges and more fresh herbs, if desired. |
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