LEMON GARLIC GRILLED HALIBUT/SWORDFISH/MAHI MAHI

Over the years I have discovered that halibut, swordfish and Mahi Mahi are almost always interchangeable with one another in terms of flavors and cooking times. All are mostly meaty, salt water/warm water fish with wonderful flavors that aren’t actually fishy. I have made all of my fish dishes with each of them with consistenyl wonderful results 

2 fish fillets of about 6 ounces each

½ cup olive oil

6 cloves garlic, minced

2 tablespoons fresh squeezed lemon juice (about 1 lemon)

2 teaspoons freshly chopped basil

1 teaspoon sea salt

2 teaspoons black pepper 

Serves 2 

1. Combine olive oil, garlic, lemon juice, basil, salt and pepper in a resealable (Ziploc) bag. Add fish and seal and turn to mix
2. Allow to sit and marinate for at least 1 hour, preferably 4 hours
3. Preheat gas grill to 400 degrees
4. Remove fish from bag
5. Place fish on grill and cook for 3 minutes
6. Turn fish and cook for an additional 3 minutes; watch for grill flare ups and adjust temperature as necessary to maintain 400 degrees.
7. Turn fish for final time, baste with remaining marinade, cooking for 3 minutes to achieve perfectly opaque fillets.