Mahimahi with Herbed White Wine Sauce and Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
This Food and Wine recipe for mahimahi includes a delicious sauce seasoned with shallots and fresh herbs: Mahimahi with Herbed White Wine Sauce. The grilled squash salad recipe comes from Cooking Light: Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing.
Here are the vegetables before I put them in the marinade. I used grapefruit zest instead of orange zest and then sectioned the grapefruit from another little side dish.
The recipe calls for grilling the vegetables for 8 minutes, turning them once. I would suggest cooking them 10-12 minutes… they were just a little singed on the outside but still basically raw after 8 minutes, and the grill was really hot. You just have to keep an eye on them to get them to the doneness you’re looking for.
The fresh basil really makes a nice finishing touch for the vegetables and tastes great, of course. I might suggest chopping the vegetables into bite-sized pieces before topping with the sauce and basil and serving.
This is the white wine herb sauce for the mahimahi. Don’t be put off by the clam juice base. It smells really strong when you start out, but when you cook it down, add the wine, cook it down some more, and add the shallots and herbs, you really don’t notice any type of clam taste or aroma. It’s just a flavorful, savory sauce — really, the herbs come out most strongly in the flavor.
Here’s the mahimahi on the grill. I also threw on a chicken breast for my husband, who’s not a big fan of fish. That’s the beauty of this recipe. The sauce is fine on chicken and it’s easy to just substitute chicken breasts for mahimahi if you need to.
Here’s a finished plate with chicken instead of mahi mahi.
Tagged with basil, Chicken breast, citrus dressing, grapefruit, grilled fish, herbs, honey, lime, mahimahi, marjoram, orange, red onions, summer squash, thyme, white wine sauce, zucchini
