Citrus-Infused Grilled Mahi Mahi with Wild Rice and Velvety Red Wine Sauce
This delightful dish features succulent grilled Mahi Mahi fillets marinated in a zesty citrus olive oil blend. Paired with a rich and creamy red wine sauce, this recipe offers a perfect balance of flavors that will impress any guest. Served atop a fluffy bed of wild rice and complemented by vibrant steamed broccoli, each plate makes for a nourishing and eye-catching meal. Ideal for a weeknight dinner or a special occasion, this dish provides an exquisite dining experience without being overly fishy, making it suitable for all palates.
N/A
Servings
400
Calories
11
Ingredients
Ingredients
olive oil
1/2 cup (measured)
fresh lime juice
1 tablespoon (freshly squeezed)
garlic salt
1 teaspoon (or to taste)
black pepper
1 teaspoon (or to taste)
mahi mahi fillets
6 (skinless)
cream of celery soup
10.75 ounces (canned)
cream of mushroom soup
10.75 ounces (canned)
red wine
1/4 cup (dry red wine)
garlic powder
1 tablespoon (measured)
soy sauce
1 tablespoon (measured)
cooked wild rice
4 cups (cooked according to package instructions)
Instructions
1
In a mixing bowl, whisk together the olive oil, fresh lime juice, garlic salt, and black pepper until well combined.
2
Gently dip each Mahi Mahi fillet into the olive oil mixture, ensuring that they are thoroughly coated. Transfer to a plate or shallow dish.
3
Cover and let marinate at room temperature for at least one hour to allow the flavors to meld.
4
About 15 minutes before the fish is ready to grill, start preparing the sauce. In a saucepan, combine the cream of celery soup, cream of mushroom soup, red wine, garlic powder, and soy sauce.
5
Stir the mixture well, and heat over medium-low heat, allowing it to simmer gently. Stir occasionally to prevent sticking and to achieve a smooth consistency.
6
Preheat your grill to medium-high heat. Once hot, place the marinated Mahi Mahi fillets on the grill, cooking for approximately 4-5 minutes on each side, flipping only once to achieve perfect grill marks.
7
While the fillets are grilling, cook the wild rice according to package instructions if it is not already prepared.
8
To serve, place a generous portion of cooked wild rice on each plate, top with a grilled fillet, and drizzle the warm red wine sauce over each serving. Enjoy your meal accompanied by fresh steamed broccoli for a complete dinner experience.
Nutrition Information
13g
Fat
33g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Grilled Mahi Mahi?
It is a dish featuring succulent grilled Mahi Mahi fillets marinated in a zesty citrus olive oil blend, served with a creamy red wine sauce and wild rice.
How long should the Mahi Mahi marinate?
The Mahi Mahi should marinate at room temperature for at least one hour to allow the flavors to meld.
What ingredients are in the citrus marinade?
The marinade consists of 1/2 cup olive oil, 1 tablespoon fresh lime juice, 1 teaspoon garlic salt, and 1 teaspoon black pepper.
What type of red wine is best for the sauce?
A dry red wine is recommended for the velvety sauce.
What are the components of the red wine sauce?
The sauce is made from cream of celery soup, cream of mushroom soup, red wine, garlic powder, and soy sauce.
How many calories are in one serving of this dish?
Each serving contains approximately 400 calories.
How much protein does this recipe provide?
This recipe provides 27 grams of protein per serving.
What is the fat content of the recipe?
There are 13 grams of fat per serving.
How many carbohydrates are in this meal?
There are 33 grams of carbohydrates per serving.
What temperature should I set the grill?
Preheat your grill to medium-high heat before cooking the fish.
How long do I cook the Mahi Mahi on the grill?
Cook the fillets for approximately 4-5 minutes on each side.
How many times should I flip the fish?
Flip the fillets only once to achieve perfect grill marks.
What type of rice is served with this dish?
The dish is served atop a fluffy bed of cooked wild rice.
How much wild rice is needed?
The recipe calls for 4 cups of cooked wild rice.
What vegetable side dish is recommended?
Vibrant steamed broccoli is recommended to complement the meal.
Is the Mahi Mahi skinless or skin-on?
The recipe uses 6 skinless Mahi Mahi fillets.
What kind of citrus juice is used?
Freshly squeezed lime juice is used for the infusion.
Can I substitute the cream of celery soup?
While the recipe calls for cream of celery, you can experiment with other cream-based soups, though it may change the flavor profile.
How do I prevent the sauce from sticking?
Heat the sauce over medium-low heat and stir occasionally to maintain a smooth consistency and prevent sticking.
Does the recipe use fresh or powdered garlic for the fish?
The marinade uses garlic salt, while the sauce uses 1 tablespoon of garlic powder.
Is this dish suitable for those who dislike 'fishy' flavors?
Yes, the recipe is designed to be exquisite without being overly fishy, making it suitable for all palates.
What is the preparation for the soy sauce?
One tablespoon of soy sauce is measured and added directly to the sauce mixture.
How many ingredients are in this recipe?
There are 11 total ingredients in this recipe.
Can I prepare the rice ahead of time?
Yes, the rice can be prepared ahead of time according to package instructions.
Is this recipe considered a quick meal?
Yes, it is tagged as both an easy dinner and a quick meal despite the marinating time.
What size are the soup cans used?
The recipe uses 10.75-ounce cans for both the cream of celery and cream of mushroom soups.
Is the red wine sauce served hot or cold?
The sauce should be served warm and drizzled over the grilled fillets.
What gives the dish its 'zesty' flavor?
The zesty flavor comes from the blend of fresh lime juice and olive oil in the marinade.
Is this dish good for special occasions?
Yes, its exquisite flavors and eye-catching presentation make it ideal for special occasions.
What is the first step in the instructions?
The first step is to whisk together the olive oil, fresh lime juice, garlic salt, and black pepper in a mixing bowl.