Mahimahi with Sage Garlic Chips

• 1/2 cup olive oil
• 12 cloves garlic, cut into thin slices
• 1 tablespoon dried sage
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 4 mahimahi steaks, about 3/4 inch thick (about 2 pounds in all)

1. In a small saucepan, combine the oil, garlic, sage, and 1/4 teaspoon each of the salt and pepper.
2. Cook over low heat, stirring occasionally, until the garlic just starts to brown, 8 to 10 minutes.
3. Don't let it brown thoroughly, or it will taste bitter.
4. Strain the oil into a small bowl, reserving the cooked garlic.
5. Light the grill or heat the broiler.
6. Brush some of the oil over the fish and then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Grill or broil the fish, basting with the oil, for 4 minutes.
8. Turn and cook, basting with the oil, until just done, 3 to 4 minutes longer.
9. You should have about 2 tablespoons of the flavored oil remaining.
10. To serve, drizzle the remaining oil over the fish.
11. Top with the cooked garlic.

olive oil, garlic, sage, salt, freshground black pepper, mahimahi

Taken from www.foodandwine.com/recipes/mahimahi-sage-garlic-chips (may not work)