Grilled Mahi Mahi W Wild Rice and Creamy Red Wine Sauce
Elevate your dinner table with this exquisite Grilled Mahi Mahi with Wild Rice and Creamy Red Wine Sauce, a dish that effortlessly combines elegance and flavor. Tender, flaky Mahi Mahi fillets are perfectly grilled for a smoky finish, then paired with the nutty, chewy texture of wild rice simmered to perfection in savory stock. The star of the dish is the rich and velvety red wine cream sauce, infused with aromatic shallots, garlic, and a hint of thyme, bringing a luxurious balance of acidity and creaminess. Garnished with fresh parsley and complemented by a zesty squeeze of lemon, this recipe is a show-stopping entrée that’s easy enough for a weeknight yet impressive enough for entertaining. Perfect for seafood lovers, this dish is a celebration of bold yet harmonious flavors!
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Recipe Information
Ingredients
- 4 pieces Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Wild rice blend
- 2 cups Chicken or vegetable stock
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 cup Red wine
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Rinse and pat dry the Mahi Mahi fillets. Brush each fillet with olive oil, then season generously with salt and black pepper. Set aside.
In a medium saucepan, combine the wild rice blend and chicken or vegetable stock. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 35-40 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
Meanwhile, preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the Mahi Mahi fillets for 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and tent with foil to keep warm.
To make the creamy red wine sauce, melt the butter in a skillet over medium heat. Add the chopped shallot and sauté for 2-3 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds.
Pour in the red wine and stir in the fresh thyme leaves. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes.
Reduce the heat to low and slowly stir in the heavy cream. Simmer gently for 3-4 minutes, stirring frequently, until the sauce thickens slightly. Season with salt and pepper to taste, then remove from heat.
To serve, spoon a portion of wild rice onto each plate. Place a grilled Mahi Mahi fillet on top of the rice. Drizzle the creamy red wine sauce over the fish and garnish with chopped parsley. Serve with a lemon wedge on the side for added brightness.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4963 mg | 216% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.6 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5364 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
