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    Home » Recipes » Seafood Recipes

    Mahi Mahi with Roasted Grapes and Basil

    Modified: Mar 5, 2024 · Published: Aug 19, 2013 by Ashley

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    I've only eaten Mahi Mahi once or twice, but I really enjoyed it. I saw some frozen fillets at Trader Joe's a few weeks ago, and decided to pick some up to experiment with at home. I had a big bag of green grapes in the fridge, and thought it would be fun to roast them kind of like I did with the grape tomatoes last week when I made Balsamic Roasted Grape Tomatoes Over Angel Hair. I swapped out the balsamic for white wine vinegar to keep it light, and cut down on the garlic a bit, and added in some sliced sweet onions. It turned out great! The sweet and tangy grapes went perfectly with the fish. It was beautifully flaky and tender. The pan juices were great drizzled over some quinoa on the side. Rice would be great here, too. Anything to kind of soak up all of the goodness from the pan. This was a great, light meal - perfect after a weekend full of heavy meals.

    Mahi Mahi with Roasted Grapes and Basil
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    Mahi Mahi with Roasted Grapes and Basil

    Mahi Mahi with Roasted Grapes and Basil

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    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Yield: 4 Servings 1x
    • Category: Seafood
    • Method: Stovetop, Oven
    • Cuisine: American
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    Ingredients

    Units Scale

    For roasted grapes:

    • 4 cups green grapes (seedless)
    • ¼ cup white wine vinegar
    • ¼ cup extra virgin olive oil
    • ¼ cup fresh basil, roughly chopped, plus more for garnish
    • 1 clove garlic, minced
    • Small sweet onion, thinly sliced (about ½ cup)
    • Kosher salt and freshly cracked black pepper, to taste

    For fish:

    • 2 tablespoons extra virgin olive oil
    • 4 boneless, skinless Mahi Mahi fillets (1 ½ - 2 pounds total)
    • Kosher salt and freshly cracked black pepper, to taste

    Instructions

    1. Preheat oven to 350°F. In a baking dish, toss together grapes, vinegar, oil, basil, garlic, onion, salt and pepper. Roast in preheated oven for 20 minutes, stir, and roast for another 15 minutes.
    2. When grapes are almost done, heat 2 tablespoons oil in a large, non-stick skillet. Pat fish dry and season both sides with salt and pepper. Add to skillet and cook until opaque and flaky - about 3 minutes per side.
    3. To serve, top each fillet with some of the roasted grape mixture, drizzling on the pan juices. Garnish with some fresh basil.

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    Reader Interactions

    Comments

    1. Laura

      September 03, 2013 at 9:56 pm

      Yum! I love grapes in savory presentations. And I love mahi mahi too. Pinning!

      Reply
    2. Bev

      November 11, 2013 at 11:56 am

      Love this combination. I have the TJs Mahi Mahi and searched for a recipe with grapes. Making tonight. (Note: Add the word 'onion' to your instruction to toss together the grapes, etc. It was omitted.). Thank you!

      Reply
      • Ashley

        November 11, 2013 at 12:44 pm

        I hope you enjoy it! We really did. And thanks for catching my onion omission. They definitely need to get in the pan, too 😉 Let me know what you think!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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