Summer Trends 2007

Serves 8

½ cup olive oil
¼ cup chopped assorted herbs, such as basil, thyme and/or parsley
8 mahimahi fillets, about 6–8 oz. each
2 tbsp lemon juice
Salt and pepper

In large resealable plastic bag combine oil and herbs; add mahimahi. Seal bag and turn to coat; refrigerate overnight.

Cover grill rack with nonstick cooking spray before starting grill. Heat grill. Remove mahimahi from bag; discard marinade. Sprinkle lemon juice over fish. Season with salt and pepper. Grill mahimahi, covered, over medium heat for 4–5 minutes on each side, or until fish flakes easily with a fork.