Grilled Mahi Mahi W/Wild Rice and Creamy Red Wine Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 cup olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 6 mahi mahi fillets
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup red wine
- 1 tablespoon garlic powder
- 1 tablespoon soy sauce
- 4 cups cooked wild rice
directions
- Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
- Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
- Set coated fillets aside and allow to marinate at room temperature for an hour.
- After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
- Mix together well and allow to simmer, stirring occasionally to prevent sticking.
- While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
- Place each grilled fillet atop a bed of wild rice and top with the sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was delicious! I couldn't really find your mahimahi fish in my neck of the woods so I used swordfish steaks instead. I followed the recipe to a 't' for 4 people and we all were impressed with the flavor and taste. Thank you a great recipe! I think I'll even try this with other fish now. It's in my cookbook to stay!
-
Mahimahi is not indigenous to my area and when I asked at the grocery, they'd never heard of it. I substituted Tilapia filets (a farmed variety of fish) and they were great. I did these in my George Foreman copycat grill and they were great, but I can't wait until it is warm enough to cook out and we've got some fresh catfish to try it out on! Thanks for sharing this recipe Mark!
see 1 more reviews
RECIPE SUBMITTED BY
Mark H.
United States
I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.