Ingredients
1 cup white Zinfandel wine
3 tablespoons lemon juice
4 cloves garlic, crushed
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 (8 ounce) mahi mahi fillets
Method
Sources
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl. Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes. Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade. Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.