We really like the texture of mahi-mahi fish and being that fish is healthy (in moderation), I'm always looking for a new way to prepare it. Today ended up being rainy, so though the original intention of this recipe is for it to be grilled, I roasted the mahi mahi in the oven. The result was impressive. The recipe makes a delicious sauce that is best mopped up with crusty bread, but would do equally well on a bed of rice.
I don't know about you guys, but I like to use recipes that fit with how we live--sometimes this means adapting to the weather and sometimes this means working with changes based on what is in the fridge or pantry. This is an easy recipe, and one that is also very adaptable--meaning the following changes would make for just as delicious of a dish. I wasn't thrilled with elements of the original one (here it is), so I changed it up a bit. Seemed very forgiving--so feel free to experiment!
- if you don't have wine, use chicken broth
- if you don't want to make it spicy, use a mild version of tomatoes and chilies and/or substitute another cheese for the pepper jack (like regular Monterey Jack)
- if you don't have fish, try it with chicken--that will be my next attempt
- if you'd rather use olive oil over the butter, it would work just as well
- add more or less garlic, depending on how much you like
- if you want it spicier, add another can of spicy tomatoes and chilies and skip the wine/chicken broth
- double or quadruple the recipe to your liking
- if you like less sauce, add less wine and use half the can of tomatoes and chilies or drain the can
- original recipe calls for bottled garlic so if you don't have fresh, that should work
- if you want an Italian flavor, skip the tomatoes with chilies and just use a 14 oz. can of Italian style chopped tomatoes (with basil) and use Mozzarella instead of the Pepper Jack cheese
SPICY, CHEESY, ROASTED or GRILLED MAHI MAHI
Adapted (and changed) from www.allrecipes.com
- 2 Tbsp. butter (or light butter or a butter spread like Smart Balance)
- 4 boneless filets of mahi mahi
- 4 cloves garlic, minced
- 1 onion, sliced thinly
- 1.5-2 (10 oz) cans diced tomatoes and chile peppers--undrained (like Rotel brand)
- 1 lemon, juiced
- 1/4 cup white wine
- Salt & pepper, to taste
- 4 ounces shredded Pepper Jack cheese
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.
Preheat oven to 450 degrees.
Place mahi mahi in a baking pan or dutch oven, 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 or use a lid (I left mine completely open--without lid--to allow for greater roasting texture and to let more of the liquid evaporate because I felt it was too much liquid--but you can always DRAIN the tomatoes and chilies or skip the wine).
Bake fish for about 20-25 minutes, or until easily flaked with a fork--if you leave uncovered, check to make sure fish isn't burning! Sprinkle the fish with cheese before serving.
Serve with rice or crusty bread and a salad or vegetable.
This should go in your 'What's for dinner?' file for a quick and delicious family meal.