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Red Lobster's Mardi Gras Mahi
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 mahi mahi fillets - (8 oz ea)
=== MARINADE ===
1 cup orange juice
2 teaspoons fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 tablespoons chili powder
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup shredded red cabbage
1 teaspoon sugar
1 tablespoon red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 teaspoons olive oil
1/4 teaspoon fresh lemon juice
1 teaspoon thyme
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
1 teaspoon fresh minced garlic

Marinate fish for 2 to 4 hours. Dust with seasoning before grilling.
Grill on a well oiled grill until opaque, 6 to 7 minutes.

Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down
heat and let cook for 2 to 3 minutes. Cook red cabbage separate, it will
discolor other vegetables. Drain and hold warm.

Blanch zucchini and yellow squash and drain well.

Heat olive oil and garlic in saute pan over medium-high heat. Add
zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute
until everything is heated through. Serve as soon as possible.

Place some of the vegetables on each plate, place the fish on top, then
scatter a few colorful pieces of vegetables on top of the grilled fish

This recipe yields 4 servings.

© 2008
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