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Minty lime Grilled Fish
2 limes freshly squeezed
1 Tbsp. olive oil
2 Tbsp. soy sauce
2 medium cloves garlic, minced or pressed
1/4 cup dry white wine
2 Tbsp. fresh mint leaves
1 1/2 inch thick fish Fillets (Mahi-Mahi, Swordfish, Mako, Tuna, Bluefish, or Whitefish)
Make the marinade by combining all ingredients, except fish, in a bowl. Score fish skin and place Fillets in a shallow dish just large enough to accommodate them.
Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the Fillets.
Grill over medium hot fire, 8-10 minutes per side, basting before you turn.
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