6 Tbsp. Olive oil
6 Tbsp. Lemon juice
1/4 cup chopped fresh basil
2 Tbsp. Chopped fresh rosemary
2 Tbsp. Balsamic vinegar
2 cloves garlic, minced
2 tsp. Worcestershire sauce
2 tsp. Soy sauce
4 mahi mahi fillets, about 4 to 6 oz. Each (or use swordfish or halibut)
1 tsp. Salt
1 tsp. Freshly ground black pepper
2 cups cooked brown rice

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