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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Yield: 4 Servings


• 1/3 cup olive oil
• 1/3 cup balsamic vinegar (use K-P balsamic vinegar for Passover)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 garlic cloves, minced
• 4 6-ounce mahi-mahi fillets
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 green pepper, thinly sliced


1. Preheat grill 10 minutes before cooking.

2. Combine oil, vinegar, salt, pepper, thyme and garlic.

3. Pour mixture over fish and peppers and marinate 30 minutes at room temperature.

4. Discard marinade and grill until peppers are tender and fish is opaque.

Recommended Wine: Chardonnay

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