Make the vegetable slaw ahead of time, then just a bit of marinating and grilling time and you're ready to eat.
Prep Time: 20 minutes
Cook Time: 4 minutes
Ingredients:
6 (6 oz.) mahi mahi fish fillets
1/2" thick3 Tbsp.
chopped fresh cilantro 2 Tbsp.
chopped fresh parsley 1/3 cup
lemon juice1/4 cup
olive oil1 Tbsp.
honey 4 cloves garlic
minced1/2 tsp.
salt1/8 tsp.
white pepper2 cups shredded coleslaw mix1 cup shredded cucumber
Preparation:
Rinse fish and pat dry with paper towels. For dressing, in a small bowl combine cilantro, lemon peel and juice, oil, honey, garlic, and salt. Mix well. Pour half of dressing over cabbage and cucumber in medium bowl and toss to coat. Cover and refrigerate until ready to serve. Place fish fillets into glass baking pan and pour remaining dressing over; turn fish to coat. Cover and refrigerate for 30 minutes. Lightly grease indoor electric grill and preheat. Drain fish, discarding marinade. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork, about 2 to 3 minutes per 1/2-inch thickness of fish on a two sided grill. On uncovered grill, cook for 4 to 6 minutes per 1/2-inch thickness of fish, turning once halfway through grilling. Serve the fish with coleslaw mixture. 6 servings.
By Linda Larsen
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