Yield: 4 Servings
|4 \N||8-ounce Mahi Mahi fillets|
|1 cup||Orange juice|
|2 teaspoons||Fresh dill|
|½ cup||White wine|
|3 dashes||Worcestershire sauce|
|2 tablespoons||Chili powder|
|\N \N||Salt and pepper; to taste|
|1 cup||Red cabbage; shredded|
|1 tablespoon||Red wine vinegar|
|½ cup||Yellow squash; julienned|
|½ cup||Zucchini; julienned|
|2 teaspoons||Olive oil|
|¼ teaspoon||Fresh lemon juice|
|\N \N||Fresh ground pepper; to taste|
|1 teaspoon||Fresh minced garlic|
1) Marinate fish for 2-4 hours
2) Dust with seasoning before grilling 3) Grill on a well oiled grill until opaque, 6-7 minutes 4) Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2-3 minutes. Cook red cabbage separate, it will discolor other vegetables
5) Drain and hold warm
6) Blanch zucchini and yellow squash and drain well 7) Heat olive oil and garlic in saute pan over medium high heat 8) Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Serve as soon as possible.
9) Place some of the vegetables on each plate, place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish blanch.
Suggested Wine: Light lager beer, Chenin Blanc NOTES : This grilled fish is excellent over black bean salsa in addition to the Mardi vegetables.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998