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Grilled Mahi Mahi

SUBMITTED BY: Helene

"This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot."
PREP TIME  20 Min
COOK TIME  35 Min
READY IN  55 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 5 pounds skinned, deboned mahi mahi, cut into chunks
  • 3/4 (4.5 ounce) jar bottled minced garlic
  • 1/2 cup butter, diced
  • 1 large onion, diced
  • 1 1/2 lemons, juiced
  • 1/2 cup dry white wine
  • 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
  • salt and pepper to taste
  • 8 ounces shredded pepperjack cheese

DIRECTIONS

  1. Preheat grill for high heat.
  2. Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  3. Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2005 by MEESELF
My husband needed a Mahi Mahi recipe fast, so we looked online and found this one. We both were so amazed at how wonderful the flavor is! He only had two fillets, and he kept the fillets whole and did not cube them. He used about three cloves of fresh garlic instead of the stuff in a jar. He also used red wine since we didn’t have any white on hand. We also didn’t have any diced tomatoes with the peppers; but we did have a can of diced tomatoes with basil, so he used that and added a bit of his dried red peppers. It was raining, so he put it into the oven and baked it at 450. We had no idea if we’d like this dish; so as soon as it came out of the oven, we both sampled it. It was so delicious that we ate it immediately. (We forgot the cheese.) The fish was very moist. This is a very easy recipe and the flavor was awesome! We both said we would definitely make this again.

10 users found this review helpful
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2005 by Helene
I don't want to rate this, because I was the one who submitted it..(smile)..For some reason one ingredient was not added. Onions, and lots of them. I usually use one of those really big ones, diced and spread all over the fish before the tomatoes. I am really glad you enjoyed this, because it really is so yummy!!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2005 by Georgia
We really enjoyed this recipe. I used Mahi Mahi filets instead of cutting the fish into chunks, and the fish was frozen when I put it into the foil. I did not put on the pepper jack cheese at the end. Instead, I served the fish over rice and grated fresh Parmesan cheese over the top. I also sliced the onion rather than dicing it. It was really yummy, and I will do it again. I might add 1/2 tsp. of dried basil next time for an extra burst of flavor.

6 users found this review helpful


 
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Recipe Submitter:

Helene
Cooking Level: Expert
Home Town: East Northport, New York, USA
Living In: Crossville, Tennessee, USA
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 334

  • Total Fat: 15.3g
  • Cholesterol: 180mg
  • Sodium: 548mg
  • Total Carbs: 6.8g
  •     Dietary Fiber: 2g
  • Protein: 40.7g

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