Grilled Mahi Mahi and Oranges
Mahi mahi is the Hawaiian name for the fish dolphin. The name has become popular on restaurant menus to distinguish it from the porpoise. It is a mild, white, flaky, and delicious fish. There is nothing more exciting than getting into a school of chicken dolphin (2 foot length). If you catch a big one, or buy it in a grocery, use smaller cuts for this recipe.
1 pound of mahi mahi
1/4cup olive oil
1 tablespoon fresh rosemary, cut from the stem
2 cloves garlic, crushed
Creole Seasoned Salt
Combine the oil, rosemary, and garlic in a small saucepan over high heat. Bring the oil just to a boil and then set off the heat for 1 to 4 hours (4 is better). Cut the oranges into 1/4 inch thick slices between the stem and blossom ends. Prepare the grill for direct cooking over a hot fire. Pour the oil through a sieve into a small container, discarding the residue. Brush the fish with the seasoned oil and season with Seasoned Salt. Grill the fish and orange slices directly over the fire. Grill the oranges for 4 minutes per side. Grill the fish for 3 1/2 minutes per side, depending upon thickness (until it can be flaked with a fork).