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Grilled Mahimahi with Brown Rice

Pattie and Steve Ishee, of Stringer, Miss., wowed the judges in Quick & Simple's Couples Who Cook recipe contest.

INGREDIENTS conv. chart U.S. Metric

6 tablespoon(s) olive oil
6 tablespoon(s) lemon juice
.25 cup(s) chopped fresh basil
2 tablespoon(s) chopped fresh rosemary
2 tablespoon(s) balsamic vinegar
2 clove(s) garlic, minced
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) soy sauce
4 mahimahi fillets, about 4 to 6 oz. each (or use swordfish or halibut)
1 teaspoon(s) salt
1 teaspoon(s) freshly ground black pepper
2 cup(s) cooked brown rice

DIRECTIONS

  1. In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade. Seal and shake gently to coat fish evenly. Refrigerate for at least 2 hours but no more than 6 hours.
  2. Preheat grill to medium-low. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.
  3. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.
grilled mahi mahi with brown rice
Photo: Judd Pilossof

COOKING INFO

Serves 4
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Yield 4 servings
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Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 428
Total Fat 10g
Saturated Fat 2g
Cholesterol 124mg
Sodium 804mg
Total Carbohydrate 47g
Dietary Fiber 4g
Sugars --
Protein 37g
Calcium --
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