Vietnamese-inspired Mahi-Mahi

I recently asked my readers what fish you would like to see cooked for a Lenten Fish on Friday.  I was intrigued when a reader responded with Mahi Mahi.  We don't cook this fish at my house and, in fact, I don't know that I have ever eaten it.  "What could I do with Mahi Mahi?" I asked myself.  It wasn't long before my mind swirled with ideas.

I had no idea how to properly cook Mahi Mahi, but it seemed to me that an exotic fish such as this should be cooked by an exotic method.  The decision: marinated and grilled Mahi Mahi served Vietnamese style.  I know....grilling isn't exactly exotic.  But, we don't have a yard large enough for a fire pit so this was the next best thing!

Emily, this recipe is for you.  I hope you enjoy it!

Vietnamese-inspired Mahi-Mahi

2 lime
1 clove of garlic, crushed
1 inch piece of fresh ginger, chopped
1/2 half onion, thinly sliced
2 T fresh mint, chopped
2 T rice oil
4 3-oz. pieces of Mahi-Mahi
2 T fresh mint, chopped

1. Place the first 6 ingredients in a large ziploc bag and mix.  Add the fish to the bag and refrigerate until ready to grill, between 4 and 8 hours.
2. When ready to eat, preheat the grill.
3. Grease the grill using a paper towel and rice oil.
4. Be sure the grill is very hot then place the Mahi Mahi directly on the grill. 
5. Cook 5 minutes.
6. Flip the fish; it should come off easily if when that side of the fish is cooked. 
7. Cook another 5 minutes or until it flakes.
8. Remove from the grill and sprinkle with the remaining 2 T mint.
9. Serve over Cilantro Rice drizzled with Spring Roll Sauce or rolled in Vietnamese Spring Rolls.