Post by warmagik on Mar 24, 2009 12:38:34 GMT -5
5 pounds skinned, deboned mahi mahi, cut any way you like
3/4 cup minced garlic
1/2 cup butter, cubed
1 large onion, diced
1 1/2 lemons, cut into quarters
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
Preheat grill for high heat, if using a stove set oven to 425
Coat aluminum foil pan in butter (so it doesn't stick of course)
Season Mahi in garlic salt and pepper, place in pan, use left over butter and place around the inside of the pan just for a little more flavor
Spread onions over the fish, Squeeze the lemons over the fish, pour the wine, diced tomatoes and chile peppers on the fish.
I place the left over lemons around the pan (we all know lemon and fish just go together)
Cover the pan with foil, cook for 30 - 35 minutes, fish should be at temp 160- 165 depending how juicy you like it
3/4 cup minced garlic
1/2 cup butter, cubed
1 large onion, diced
1 1/2 lemons, cut into quarters
1/2 cup dry white wine
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
Preheat grill for high heat, if using a stove set oven to 425
Coat aluminum foil pan in butter (so it doesn't stick of course)
Season Mahi in garlic salt and pepper, place in pan, use left over butter and place around the inside of the pan just for a little more flavor
Spread onions over the fish, Squeeze the lemons over the fish, pour the wine, diced tomatoes and chile peppers on the fish.
I place the left over lemons around the pan (we all know lemon and fish just go together)
Cover the pan with foil, cook for 30 - 35 minutes, fish should be at temp 160- 165 depending how juicy you like it