Grilled Mahimahi with Brown Rice Recipe

Name: Grilled Mahimahi with Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp. olive oil; 6 tbsp. lemon juice; 1/4 c. chopped fresh basil; 2 tbsp. chopped fresh rosemary; 2 tbsp. balsamic vinegar; 2 clove garlic; 2 tsp. Worcestershire sauce; 2 tsp. soy sauce; 4 mahimahi fillets; 1 tsp. salt; 1 tsp. Freshly ground black pepper; 2 c. cooked brown rice

Servings: persons

6 tbsp. olive oil
6 tbsp. lemon juice
1/4 c. chopped fresh basil
2 tbsp. chopped fresh rosemary
2 tbsp. balsamic vinegar
2 clove garlic
2 tsp. Worcestershire sauce
2 tsp. soy sauce
4 mahimahi fillets
1 tsp. salt
1 tsp. Freshly ground black pepper
2 c. cooked brown rice

1
In a small bowl, combine first 8 ingredients.
2
Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade.
3
Seal and shake gently to coat fish evenly.
4
Refrigerate for at least 2 hours but no more than 6 hours.
5
Preheat grill to medium-low.
6
Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.
7
Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish.
8
Garnish with lemon wedges and more fresh herbs, if desired.

658

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tbsp. olive oil, 6 tbsp. lemon juice, 1/4 c. chopped fresh basil, 2 tbsp. chopped fresh rosemary, and more.

Yes, Grilled Mahimahi with Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Mahimahi with Brown Rice

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