INGREDIENTS
Zest and juice of 1 lemon
2 TBSP. chopped fresh oregano or 2 tsp. dried
1 garlic, clove
3/4 tsp. black pepper
4 mahi-mahi fillets
1 medium sweet onion, cut into 1/2-inch thick slices
1 lemon, cut in wedges
DIRECTIONS
Spray grill with nonstick spray.
Preheat grill to medium-high.
Combine lemon zest and juice, oil, oregano, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in shallow bowl.
Add mahi-mahi and turn to coat.
Let stand at room temperature for 10 minutes.
Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. of remaining pepper.
Place onions and fish on grill rack.
Grill, turning once, until mahi-mahi is just opaque in center and onions are tender, 8 to 10 minutes.
During the last 5 minutes of grilling, add lemon wedges to grill and cook until lightly charred.
Divide fish, onions and lemon wedges among 4 plates.
Serves 4.
