Grilled Mahi Mahi Wwild Rice And Creamy Red Wine Sauce Recipes

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Steps:

• Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
• At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
• Serve over wild rice.

Steps:

• 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.

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Steps:

• Preheat grill for high heat.
• 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.
• Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.