3/4 cup Vita Extra-Virgin Olive Oil
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1 1/4 teaspoon cayenne pepper
2 pinches of salt
4 tablespoons lime or lemon juice
1/2 teaspoon grated lime or lemon zest
5 (6-ounce) Mahi-Mahi fillets
Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, juice, and half the zest together in a bowl to make the marinade.
Place the Mahi-Mahi fillets in the marinade and turn to coat; allow to marinating at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
Garnish with the remaining zest.