Yield: 2 Servings
|3 tablespoons||Olive oil|
|2 \N||Cloves garlic; minced|
|3 tablespoons||Lemon juice|
|1 teaspoon||Worcestershire sauce|
|1 teaspoon||Soy sauce|
|4 tablespoons||Herbs; freshly chopped|
|\N \N||Basil with lemon herbs|
|\N \N||Salt and pepper to taste|
|2 \N||Mahi mahi steaks; 3/4 to 1-inch thick|
Combine all the marinade ingredients together and pour over the mahi mahi steaks. Marinate for at least two hours. Grill the steaks, brushing frequently with marinade. To grill the mahi mahi, preheat the grill over low flame, and grill until the fish browns. Tirn and grill until the fish flakes and is opaque. Time will vary depending on thickness.
Spoon a good cup of cooked wild or white rice onto each plate. Put one of the steaks on top of this on each plate. Sprinkle with chopped herbs of choice. Place 3 steamed carrots, cut into matchsticks beside the rice, and garnish with bits of orange.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .