Some days you just don't know what to cook and you have to look around 
you for inspiration. The other day a hibiscus bloomed in my yard that I
had not seen in a while. The flower inspired me to want to cook something
tropical. 



I went to the store and found a nice mahi mahi filet. Mahi mahi is a good
fish for grilling, because it is semi-firm, and as long as you are careful it
will not break apart on the grill.  To make it tropical, I bought some
Valencia oranges and squeezed the juice over the fish. Then I took some
fresh ginger and grated it onto the fish and rubbed it into the meat. For
added flavor, I diced some shallots and sprinkled over the top. I let it marinate for about 30 mins to let the fish really soak in the flavor.  It is often helpful to slice the fish slightly in 3 spots. This will help infuse the flavor even deeper into the fish.  Sometimes the best flavors can come from a small amount of simple ingredients.

Next, I added some salt and pepper and rubbed the fish with sunflower oil.
You can use any oil, however sunflower oil has a high smoke point so it is
good for use when you are grilling. Typically you want the side that you are going to face up on the plate to go face down on the grill first.  You want to only have to flip the fish once. The first side you will leave on slightly longer and this will give you nice grill marks. As long as you have put oil on the fish, it should flip easily as long as the first side is beginning to be done. Fish cooks rather quickly so depending on the size it should be ready to flip in about 5 minutes for a nice size Mahi filet. If there is skin on
one side of the fish do not be afraid. The fish will easily separate itself from
the skin, another indicator that the fish is done.

In just a short amount of time you can have a great looking Citrus Mahi Mahi with all of the flavors of the pacific rim.