INGREDIENTS
For the Fish:
4 mahi fillets
3 tablespoons olive oil
3 cloves garlic, finely minced
2 teaspoons dried basil, or 2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For the Salad:
2 roma tomatoes, diced
2 tablespoons chopped fresh basil
1/2 tablespoon olive oil
1 cloves garlic, minced
Salt and fresh ground pepper, to taste
Fresh grated parmesan
Balsamic glaze for topping
DIRECTIONS
Preheat an outdoor grill to medium-high heat; about 425°F to 450°F.
Pat dry the fish fillets and set on a plate.
In a mixing bowl, whisk together the oil, garlic, basil, salt and pepper. Brush fish with the oil mixture.
Brush grill grates with oil so that the fish doesn’t stick.
Grill the fish for 4 to 5 minutes per side, or until nice golden grill marks appear and the flesh is set. Don’t overcook or the fish will be dry and rubbery.
In the meantime, prepare the salad by combining prepared tomatoes, basil, oil, garlic, salt and pepper in a mixing bowl; stir until well incorporated.
Remove fish from the grill and transfer to a plate. Add some salad over each fish fillet.
Grate fresh parmesan cheese over the salad and drizzle with balsamic glaze. Serve and enjoy!
