Mahimahi with Sage Garlic Chips

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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.
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1/2 cup olive oil

12 cloves garlic, cut into thin slices

1 tablespoon dried sage

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

4 mahimahi steaks, about 3/4 inch thick (about 2 pounds in all)


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.

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.