Steaks also come in various thicknesses. Be sure all four steaks are the same size so they cook at the same rate. Any combination of parsley, basil, chives or thyme for seasoning.

• 1/4 cup of Coconut Oil
• 3 cloves of garlic, finely chopped
• 1 Tablespoon freshly squeezed lemon juice
• 4 skinless Mahi steaks, each about 1/2 inch thick
• Sea salt
• Freshly ground black pepper
• 1 medium tomato, diced
• 1/3 Cup pitted, sliced black Olives
• 2 Tablespoon fresh mixed herbs

Combine Oil, garlic and lemon juice in a baking dish. Transfer 1 Tablespoon of the mixture to a small bowl; set aside. Add Mahi to baking dish and turn to coat. Refrigerate for 20 minutes. Turn steaks once.

Prepare a high heat grill, or heat a grill pan until very hot. Remove fish from marinade, season with salt and pepper to taste, and grill until just cooked through, about 4 minutes per side.

Meanwhile (back at the ranch) add tomato, olives and herbs to reserved marinade, toss gently to combine. Season with salt and pepper to taste and serve on top of fillets.

Serve fillets with your choice of salad or vegetables