Soy-Grilled Mahi Mahi Recipe With Korean Dipping Sauce
- Sauce/Marinade:
- 1/4 cup soy sauce
- 1 1/2 T Rice vinegar (not seasoned)
- 1 T sesame oil
- 2 T Splenda or brown sugar
- 1 green onion, thinly sliced
- 1 tsp. garlic puree (also called ground garlic)
- pinch of cayenne pepper or a dash of hot sauce
- Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes.
- While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
- Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.
marinade, soy sauce, t, sesame oil, t, green onion, garlic puree, cayenne pepper
Taken from www.epicurious.com/recipes/member/views/soy-grilled-mahi-mahi-recipe-with-korean-dipping-sauce-50097856 (may not work)