1∕2 cup olive oil
1 tablespoon fresh lime juice
1 teaspoon garlic salt
(or to taste)
1 teaspoon black pepper (or to taste)
6 mahi mahi fillets
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1∕4 cup red wine
1 tablespoon garlic powder
1 tablespoon soy sauce
4 cups cooked wild rice
Combine and mix together olive oil
, lime juice, garlic salt
, and black pepper in a bowl.
Dip each fish
fillet in the olive oil mixture, making to sure to coat each fillet entirely.
Set coated fillets aside and allow to marinate at room temperature for an hour.
After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
Mix together well and allow to simmer, stirring occasionally to prevent sticking.
While sauce is simmering, place fish fillets on the grill
and cook 4-5 minutes per side, turning only one time.
Place each grilled fillet atop a bed
of wild rice and top with the sauce.
Or this, from chef
Seared Mahi-Mahi with Mango Sauce and Fragrant Rice
➥ Seared Mahi-Mahi with Mango Sauce and Fragrant Rice Recipe : Robert Irvine : Food Network