A combination of tangy lemon, salty capers, and plenty of garlic comes together to make both a marinade and a pan sauce that highlights the mahi mahi and packs just enough acidity to contrast with ...

Drizzle the mahi-mahi with the oil and sprinkle with three-quarters of the lemon zest and juice. Season generously with salt and pepper. Grill the mahi-mahi until it flakes easily with a fork ...