Description
This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more ‘bite,’ only one can when I want less. I like a lot of garlic so I generally use a lot.
Ingredients
- 5 pounds skinned, deboned mahi mahi, cut into chunks
- ¾ (4.5 ounce) jar bottled minced garlic
- ½ cup butter, diced
- 1 large onion, diced
- 1 ½ lemons, juiced
- ½ cup dry white wine
- 1 ½ (10 ounce) cans diced tomatoes with green chile peppers
- salt and pepper to taste
- 8 ounces shredded pepperjack cheese
Instructions
- Preheat grill for high heat.
- Place mahi mahi in an aluminum foil pan
- and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice
- wine
- and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
- Place pan on the grill grate
- and cook fish 35 minutes
- or until easily flaked with a fork. Sprinkle with cheese before serving.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 12