Roasted Fish Cooked On the Grill
Sometimes recipes just happen. In my case it happens more often than not. I like to get ideas from cookbooks and cooking magazines and then use what I have on hand to come up with something entirely different. That’s the case here.
The night before preparing this recipe we had a pizza party where we made homemade pizza in our outdoor wood-burning grill. At the end of the night there were some leftover ingredients that I didn’t want to throw out so I kept them for this dish. These ingredients included olives, basil and cherry tomatoes.
Roasting On The Grill
You may be asking yourself what roasting on the grill means and I don’t blame you. When I made this dish we were having a heat wave and I didn’t want to cook in the house so I decided to roast the fish and vegetables in an aluminum pan on my gas grill. It worked out just fine.
Why Two Fish?
To be honest, I’m not sure why. I made this dish back in June or July, took photos and now I don’t remember how I ended up with a piece of swordfish and a piece of halibut. It could have been for a different recipe or I just thought they both looked so good at the fish market, I had to try them.
Wegmans Garlic Simmer Sauce
I used this product from Wegmans to coat the fish before adding to the pan and in the end the results were good so let me tell you some of the ingredients so you can make your own or find a similar product.
Basically, the garlic simmer sauce is garlic puree, chicken base (think reduced chicken stock), cilantro, blended oil (canola & EVO) plus a lot of ingredients with chemical sounding names. If I were making my own, I would combine olive oil with minced garlic, finely chopped cilantro, a little brown sugar and salt & pepper. This should work well with this recipe.
Roasted Mahi Mahi and Swordfish On the Grill Recipe
- 1 large red onion sliced into rings
- 12 olives pitted and cut in half
- 14 cherry tomatoes cut in half
- 12 fresh basil leaves chopped
- 1½ pounds mahi mahi cut into cubes
- 1½ pounds swordfish cut into cubes
- 3 ounces garlic simmer sauce homemade or store bought
- 1 lemon cut into wedges
- salt & freshly ground pepper to taste
- Preheat the grill on medium heat with the lid closed. If your grill has a built in thermometer, you want it at about 350°F. If cooking inside, preheat your oven to the same.
- Combine the onion, olives, tomatoes; basil leaves and fish with the garlic simmer sauce in a large aluminum pan. Stir to coat well.
- Top with lemon wedges then season with salt & pepper.
- Place on grill or in the oven uncovered and cook for 15 minutes, stir and continue roasting another 10 minutes or until the fish are done.
- Remove and serve over rice, pasta or by itself. We also served broccoli and cauliflower.