I picked up a couple of beautiful mahi mahi fillets (over 1/2 pound each!) at Fisherman's Catch
yesterday and I am going to marinate one of them in olive oil, black pepper, worcestershire sauce, thyme, dill, bay leaf, chives, rosemary, parsley, and salt and grill them. They will be served with brown rice, mixed vegetables, and a 2010 Crios de Susana Balbo Torrontés Salta.
The other fillet will, at a later date, be grilled and smothered in coconut caramel sauce and served with brown rice, vegetables and a wine to be determined. Most likely a pinot grigio.