Recipe by Mark H.
Just a simple recipe I came up with on the spur of the moment. Serve with steamed broccoli and you have an easy, not-too-fishy tasting meal. Prep time includes one hour of marinating.
Top Review by Chuck in Killbuck
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!
- 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 See How It's Made
- 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.