Grilled Mahi Mahi with Gremolata

SHOP (4 Servings)
Mahi Mahi Filets (4 6 oz. each)
Extra Virgin Olive or Grapeseed Oil (3 tbl)
Kosher Salt & Freshly Ground Black Pepper
Lemons (3) 2 for grilling and one for zest)
Cilantro* Leaves (1/4 cup)
Shallots (1 medium for 1 teaspoon finely diced)
Note: Many people cannot enjoy Cilantro so this Gremolata can also be made with Parsley, Mint, Basil or any combination of them.

PREP (20 minutes)
Cut 2 Lemons in half and Zest the remaining one
Finely mince the Shallot
Remove stems from Cilantro & finely chop the leaves
Make Gremolata mixing Cilantro, Shallots & Zest, S&P
Brush Mahi Mahi filets with Olive Oil, Season with S&P
Brush the four Lemon halves with oil on the cut sides

ACTION (5 minutes)
Set gas grill on high or coals to glowing red embers
Place Lemon halves face down, cook until lightly charred
Place fish down for 3 mins without flipping
Check with stiff spatula to insure a good crust
Flip and grill other side until crust has formed
Plate fish, squeeze juice from grilled lemons, drizzle with olive oil and top with Gremolata
Garnish with Lemons