Cedar Plank Mahi Mahi Recipe

Thanks going out to Donnasue Andazola and the Miano family for passing along this fin-tastic mahi mahi recipe. We were specifically told that both the herbs and cedar plank must be fresh for best results (aside from the fresh fish of course). You can also easily double this recipe if you are cooking for a large party.

6 (5 ounce) mahi mahi fillets
6 TBS olive oil (can use light olive oil)
6 TBS lemon juice
2 TBS balsamic vinegar
1 TBS minced garlic (or 2 cloves fresh chopped garlic)
2 tsp worcestershire sauce
2 tsp soy sauce
1/4 C chopped FRESH basil
1/8 C chopped FRESH rosemary
Salt and pepper (to taste)

Whisk wet ingredients in a bowl. Salt and pepper the fish, then toss it in a large zip lock freezer bag and pour the marinade over the fish in the bag. Try to get as much air out of the bag as possible, then seal it up and coat the fish. Put the bag in the refrigerator and leave to marinate for about 6 hours. Take the bag out a couple of times if possible throughout the 6 hour period and shake the fish around to make sure it gets coated evenly. After the fish is put in the refrigerator to marinate, soak the cedar planks in a kitchen sink full of water for about 4 to 5 hours.

Once the cedar planks have soaked, spray with Pam to avoid sticking, put them on the grill, and then lay the fillets out to cook. It takes about 15 to 20 minutes (grill top closed) for your fish to cook through and come out perfect. Toss a few potatoes right on the grill along side of the fish if you wish. Note: You should be able to get three grillings out of each cedar plank so don’t toss them out after just one use!

As a variation to this recipe, you can also boil the marinade in a sauce pan (after the fish has soaked in the marinade), then drizzle it over brown rice and add the cooked fish fillets on top before serving. Yum!