Easy easy mahi mahi

Because sometimes less really is more. . .

Ingredients

• 1 fillet mahi mahi
• 1/2 tsp dried oregano
  
• 1/2 tsp dried thyme
• Pinch of salt
• 1 tsp fresh lemon juice
• 2 to 3 tsp garlic-infused extra virgin olive oil (I cut a clove of garlic in half, toss it in a small jar, and pour olive oil over it. I then screw the cap on a let it sit for at least 24 hours.)
• 1/4 sliced plain yellow or vidalia onion

Confession: As usual, I didn't measure anything, so these are mostly approximations.

Instructions

In a casserole dish, sprinkle herbs and salt and drizzle lemon juice and olive oil over both sides of the fillet. Add onions, covering and surrounding the fillet. You might want to toss the surrounding onions a bit to coat them in whatever liquid is in the dish. Cover the dish and let sit for 30 minutes, setting oven to broil in the last ten minutes. Uncover and broil on one side for no more than 4 minutes.* Turn fillet, putting some onions on top and stirring the remaining onions. Broil for another 4 minutes.* Remove and serve.

*4 minutes is only a suggestion. Be sure the fish is completely cooked before serving it, but don't leave it in the oven for too long, or else it will become dry and tough. Sometimes I can get it to cook in 6 minutes total, because the fish continues to cook after it's removed from the oven, but I recommend erring on the side of slightly overcooking it until you get it just right. Also, prepare only as much as you plan to serve immediately, because reheating broiled fish tends to make it tough.



This recipe also works well with tilapia, but I like to add about 4 sliced manzanilla olives to complement the very distinct flavor of that fish.