Grilled Mahimahi with Brown Rice

Ingredients

• 6 tbsp. olive oil
• 6 tbsp. lemon juice
• 1/4 c. chopped fresh basil
• 2 tbsp. chopped fresh rosemary
• 2 tbsp. balsamic vinegar
• 2 clove garlic
• 2 tsp. Worcestershire sauce
• 2 tsp. soy sauce
• 4 mahimahi fillets
• 1 tsp. salt
• 1 tsp. Freshly ground black pepper
• 2 c. cooked brown rice

Instructions

1. In a small bowl, combine first 8 ingredients.
2. Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade.
3. Seal and shake gently to coat fish evenly.
4. Refrigerate for at least 2 hours but no more than 6 hours.
5. Preheat grill to medium-low.
6. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.
7. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish.
8. Garnish with lemon wedges and more fresh herbs, if desired.