Oh man, one of my favorite recipes of all time for fish and mahi-mahi is the best
Marinade:
1/3 cup soy sauce
2/3 cup canola oil (or veggie or whatever oil)
1 tsp powdered ginger
1 tablespoon brown sugar
mix marinade ingredients well, then place in gallon ziplock or other sealable container with 4-6 mahi-mahi filets. Seems like it takes 4-6 hours to absorb (or overnight).
Grill as normal - don't overcook.
The advantage of using the oil is that the fish does not stick to the grill - can be flipped easily. The mahi-mahi is a pretty firm fish that does not fall apart - perfect for grilling. Shark filets are similar, but usually more expensive.
You can vary the soy sauce/oil proportions according to your need for salty taste. We found that about 1/3 soy, 2/3 oil is right for us.
My bro-in-law worked at the Fish Market in Phoenix for years. He's a heckofa good cook, and this is one of the recipes that the Fish Market used. Try it, you'll like it.
