Friday, July 17, 2020

Grilled Mahi-Mahi with Wild Rice Blueberry Pilaf #FishFridayFoodies

White, tender Mahi Mahi, grilled to perfection and served over a Wild Rice Blueberry Pilaf.  A perfect meal to enjoy on the deck on a hot summers night.


We are cooking our fish and seafood outdoors today for Fish Friday Foodie......

 I'm hosting our event this month.  When the heat starts to rise you can find me outside on my deck or in my pool, preferably with a good book.

So I asked the members of my group to join me in cooking their selection outdoors today.  Fish Friday Foodies is a group I started quite a few years ago.  We meet up on the third Friday of each month to share fish/seafood recipes based on a theme chosen by one of the members.   We love welcoming new bloggers to our group. Should you want to join us please just comment below with a link to your blog and I willl be happy to send you an invitation.

I'm anxious to see what everyone is sharing today.  How about you?.......


I cooked this up one Friday night when the Teen was out with friends and Frank and I were able to sit on the deck, open a bottle of wine and relax for a bit.  It was a wonderful, summery meal.



#fish, #mahimahi, #rice, #pilaf, #blueberries,
Entrees, Seafood, Fish, Rice
American
Yield: 2 servings
Author: Wendy Klik
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Grilled Mahi Mahi with Wild Rice Blueberry Pilaf

Grilled Mahi Mahi with Wild Rice Blueberry Pilaf

White, tender Mahi Mahi, grilled to perfection and served over a Wild Rice Blueberry Pilaf. A perfect meal to enjoy on the deck on a hot summers night.
Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

  • 2 Mahi Mahi Fillet 
  • 2 t. olive oil
  • salt and pepper, taste
  • 1/2 c. Royal Blend Rice Mix
  • 1/2 T. olive oil
  • 1 clove garlic, minced
  • 1/3 c. blueberries
  • 1 T. balsamic vinegar
  • 1/4 c. chopped toasted pecans
  • 1 scallion, white and light green parts, thinly sliced
  • 5 mint leaves, chopped
  • salt and pepper, to taste

Instructions:

  1. Rub the fish fillets with olive oil and season with salt and pepper.  Heat grill to high and cook the fillets until flaky with grill marks, about 5 minutes per side.
  2. Meanwhile make the rice per package directions and place into a bowl.
  3. Heat the 1/2 Tablespoon of olive oil in a small skillet over medium heat.  Add the garlic, cook and stir for a minute and then reduce heat to low.  Add the blueberries and balsamic vinegar, cook and stir for about 5 minutes.
  4. Add the blueberry mixture to the rice along with the scallions, pecans and mint.  Stir to blend.  Taste and season as needed with salt and pepper.  
  5. Divide the rice mixture between two plates.  Top with the grilled MahiMahi and serve.
Calories
507.89
Fat (grams)
19.60
Sat. Fat (grams)
2.48
Carbs (grams)
39.02
Fiber (grams)
5.23
Net carbs
33.79
Sugar (grams)
5.77
Protein (grams)
44.31
Sodium (milligrams)
894.74
Cholesterol (grams)
149.46
Created using The Recipes Generator

10 comments:

  1. This is a classic combo love it Wendy!

    ReplyDelete
  2. That rice is beyond gorgeous! And it all looks delicious. Thanks for hosting.

    ReplyDelete
  3. What a delicious way to dress up that rice! Perfect pairing!

    ReplyDelete
  4. Great minds think alike, I love how well mahi mahi stands up to grilling. Your blueberry rice sounds so refreshing, perfect for a summer meal.

    ReplyDelete
  5. This really sounds like the perfect summery meal - and that rice has be super curious! The mahi looks tender and delicious!

    ReplyDelete

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