Grilled Mahi Mahi

I made this recipe when The Nudge was traveling, so I made it again for him.

I like that the sauce is all one pot, a grill on the fish and a boil on the pasta. At over 90 degrees it was the perfect meal for dinner. I made the sauce ahead of time, nuked it for 7 minutes while the pasta was boiling and the Mahi Mahi was grilling.

All done at the same time in under 30 minutes.

If you have never had Mahi Mahi you should try to find a source. Our market stores them in 4oz frozen, sealed packages and it is always in my freezer.

Not very expensive, it will go on sale and that's when I stock up.

Traditionally from the Pacific waters, it is best known up & down the Baja Peninsula for the fish tacos of the same name.



The Nudge loves angel hair pasta, so I boiled up 2oz for him.

I ate a large garden salad 30 minutes before dinner and I picked at dinner. The leftovers will make a very nice lunch today. You could not get any healthier then this recipe.

This recipe is from my Wolfgang Puck cookbook Adventures in the Kitchen, published way back in 1991.

Grilled Mahi Mahi with Tomatoes and Sweet Peppers
Adapted from Adventures in the Kitchen, Wolfgang Puck

Ingredients:
* 1/3 cup olive oil
* 1 medium onion, minced
* 4 garlic cloves, minced
* Pinch of chili pepper flakes to taste
* 3 medium tomatoes, peeled, seeded and diced (I used the canned Petite Cut Hunt's)
* 1 red bell pepper, diced
* Pinch of Saffron
* Pinch of chopped fresh thyme leaves
* Pinch of chopped fresh basil leaves plus whole for garnish
* 1/2 cup dry white wine
* Salt & Pepper to taste
* 2 pounds of firm fish (Halibut, Mahi Mahi, Snapper, Bass)

Heat the grill.
In a heavy saute pan, heat 1/4 cup olive oil. Saute the onion, garlic and chili flakes for 3 minutes. Stir in the tomatoes, bell pepper, saffron, thyme and basil, pour in the wine, and cook over medium heat until the liquid is absorbed, about 30 minutes. Season with salt & pepper to taste. Keep warm.
Brush the remaining oil over the fish and season with salt & pepper. Grill until medium, about 3 1/2 minutes each side.

Spoon the tomato and bell pepper mixture in the center of 4 heated dinner plates. Place a fish fillet on top and garnish with basil leaves.