Thin slices of garlic cooked in olive oil make a double contribution to this dish: The flavorful oil is used for basting the fish, and the garlic "chips" are sprinkled over the finished dish as a crunchy topping.Plus: More Grilling Recipes and Tips

Food & Wine
June 2012

Gallery

Credit: © Dana Gallagher

Recipe Summary test

Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the oil, garlic, sage, and 1/4 teaspoon each of the salt and pepper. Cook over low heat, stirring occasionally, until the garlic just starts to brown, 8 to 10 minutes. Don't let it brown thoroughly, or it will taste bitter. Strain the oil into a small bowl, reserving the cooked garlic.

    Advertisement
  • Light the grill or heat the broiler. Brush some of the oil over the fish and then season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish, basting with the oil, for 4 minutes. Turn and cook, basting with the oil, until just done, 3 to 4 minutes longer. You should have about 2 tablespoons of the flavored oil remaining.

  • To serve, drizzle the remaining oil over the fish. Top with the cooked garlic.

Notes

Fish Alternatives Try another firm fish, such as mako shark, swordfish, or tuna steaks.

Variations

• Mahimahi with Thyme Garlic Chips: Use 1 tablespoon dried thyme in place of the sage.

• Mahimahi with Oregano Garlic Chips: Use 1 tablespoon dried oregano in place of the sage.

Suggested Pairing

Garlic invites refreshing sips between bites but can overwhelm many wines. Try an easy-drinking Rosé or a White Zinfandel from California.

Advertisement