Masthead header

On the Grill: Mahi Mahi with Herb Infused Wine Sauce

Our herb garden is looking a bit full these days…

…so I wanted to create a recipe that incorporated herbs in a way I hadn’t done before.  I am sooooo glad I did!  Yummers is all I can say about this one!!  Even our six year old said his favorite thing on the plate was the mahi!  To be fair, he does like seafood better than veggies.

Mahi Mahi with Herb Infused Wine Sauce

Ingredients:

3 skinless mahi mahi fillets

A large bunch of the following fresh herbs:

  • oregano
  • parsley
  • sage
  • thyme
  • 6 cloves garlic, (partially) smashed

4 medium size carrots, julienned

1/2 lemon

2 tbsp. olive oil

3/4 cup white wine

3 tbsp. unsalted butter

salt & pepper

3 pieces of aluminum foil, 1 foot long

Directions:

Get your coals going or turn your propane BBQ to med-high heat.  Make three foil pouches (I used a rectangular tupperware bin).

Divide all your herbs into thirds and place in foil.

Clean and julienne carrots.  Place on the sides of the foil pouch.

Rinse and pat dry the mahi.  On one side, brush with olive oil and salt and pepper.  Place oiled side down on herb blanket.  Then, oil and salt & pepper other side.

Squeeze lemon juice over mahi.

Pour 1/4 cup white wine in each pouch.  Place 1 tablespoon of butter on each mahi piece. (The three pieces of mahi split in half after rinsing, so you’ll see 1/2 tablespoon of butter on each half piece of mahi.)

Fold up the pouches.  Be sure to poke a few fork holes on top of the pouches. You’re ready to place on the BBQ.

You’ll notice we’re grilling some corn on the cob as well.  The corn went on first as it needs about three minutes per quarter (meaning, 1/4 turn it every three minutes).  Note:  If you’re cooking corn by itself, it only needs 2 minutes per quarter turn.  Depending on the thickness of the mahi, allow it to cook anywhere from 8-12 minutes (just over 8 was perfect for ours).  Be sure to open a pouch and check if the mahi is fully cooked before removing all pouches from the grill.  If it’s done, it should flake easily with a fork.

When opening the pouches take care not to spill the juices.  Remove the mahi and carrots leaving the herbs behind.  Serve over a bed of wild rice.  Pour the herb infused wine sauce over the mahi and carrots.  Garnish with herb of choice.  I used oregano.

Serve with nothing else or any other side dishes of your choosing.  A green salad would be lovely with this dish.  Because we were having this meal on the 4th of July, I decided to grill some corn on the cob from our garden and add patriotic skewers.

This meal takes about 45 minutes total (because of the wild rice) and feeds between 3-6 people depending on the number of side dishes served.  Hope you enjoy this meal as much as my family did!

 

 

 

This post is linked up to Centsational Girl’s BBQ Link Party.

 

Related posts you may like:

no comments

Your email is never published or shared. Required fields are marked *

*

*