INGREDIENTS
1 cup distilled vinegar
1 tsp. black pepper
Salt to taste
1 tsp. chili-garlic sauce or hot sauce
1 TBSP. plus 1 tsp. minced garlic
1 ½ lbs. skinless mahi fillets or steaks
1 large sweet onion, sliced
2 TBSP. cilantro, minced
2 TBSP. olive oil
DIRECTIONS
Combine the first 4 ingredients plus 1 TBSP. of garlic.
Place the mahi in a shallow bowl and scatter the onions over it; pour the marinade over all (it should come halfway up the sides; if not, add water).
Refrigerate, turning occasionally 2 to 12 hours.
Prepare grill.
Remove the onions from the marinade and set them aside.
Heat a medium skillet over high heat.
Score the mahi.
Combine the remaining garlic, cilantro, and salt; rub it into the slits.
Grill 6 to 8 inches from the heat, about 3 minutes per side, depending on the thickness of the fillets.
Add the oil to the skillet, add the reserved onions.
Cook until soft.
Serve the mahi topped with the onions.
Serves 4.
