Roasted Fish Cooked On the Grill
Sometimes, recipes 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 on our outdoor wood-burning grill. At the end of the night, there were some leftover ingredients 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. We were having a heat wave when I made this dish, 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?
I’m not sure why. I made this dish in June or July, took photos, and now I don’t remember how I ended up with a piece of swordfish and 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 it 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.
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.