Lemon-Lime and Thyme Grilled Mahi With Zucchini

Summer time calls for grilling and we decided to grill some mahi and zucchini tonight. I searched the web and found this great recipe.

The mahi was first marinated for 20 minutes in a mixture of the following:

2 T. Olive Oil

Fresh lemon and lime, juice half of each

1 t. thyme, dried

Sea salt and fresh ground black pepper to taste

Combine in dish and let fish marinate on counter for 20 minutes.

For the zucchini, slice thinly lengthwise 2 to 3 zucchini.

Toss in grapeseed oil, thyme, oregano, and sea salt.

Fire up the grill…here’s a few action shots.

Fresh off the grill

I brought back the flourless wraps leftover from the pulled pork to wrap up our mahi filets.

Wrap and roll.

Dinner is served! Two mahi wraps with grilled zucchini along with black beans and brown rice.

I used canned Organic black beans, although I do prefer made from scratch. I made the brown rice last night in anticipation of this meal. So all we had to do was reheat the brown rice.

This mahi was moist and had the tang of both lemon and lime. This was a hit!!

Do you make fish on the grill? What your favorite kind of fish to grill and how do you season it?