Grilled Mahi Mahi with Vinegar Spiked Vegetables

Grilled Mahi Mahi with Vinegar Spiked Vegetables

Prep Time

 

Cook Time

45 minutes

Serves

 

The Jewish holiday of Rosh Hashanah—the celebration of Jewish New Year—began at sundown on September 8 and continues until the 10th. Here’s a delicious holiday recipe recommendation sure to please family and friends.

Recipe courtesy of Manischewitz.

View this article for a suggested complementary recipe to go with this seafood dish, appropriate for the Rosh Hashanah holiday: Potato Ravioli with a Light Creamy Sauce.

Ingredients

  • 3/4 cup baby carrots
  • 3/4 cup leeks, chopped (rinse well)
  • 3/4 cup rutabaga, chopped
  • 3/4 cup green bell pepper, sliced
  • 28 oz (2 cans) Manischewitz® Vegetable Broth
  • 1/2 teaspoon ginger, minced
  • 1/2 teaspoon garlic, minced
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon granulated sugar
  • 6 (6oz) Mahi Mahi filets
  • Manischewitz® Kosher salt, to taste
  • Cracked black pepper, to taste
  • 6 onions
  • 3 cups cooked rice
  • 2 tablespoons parsley

Preparation

  • 1 Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.
  • 2 Season Mahi Mahi with salt and pepper; grill on both sides until flaky.
  • 3 For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.
  • 4 Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.
  • 5 Serve with rice filled onion cups.

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