Zest and juice of 1 lemon
3 clove garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
4 8oz Mahi-Mahi fillets
Marinade (30 minutes to 2 hours before serving)
Remove the skin from Mahi fillets.
Mix all ingredients on the left (except Mahi) in a non-reactive bowl that
is just big enough to hold the fish in one layer.
Add the fish fillets and turn them to coat. They should be sitting very
tightly in the bowl.
If you don't have the bowl of appropriate
size, just pour the marinade into a large zip loc freezer bag,
add the fish, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room
If marinating longer than that, keep it in the
fridge removing to room temperature 30 minutes before cooking.