Grilled Mahi-Mahi with Balsamic Tomato Sauce on Brown Rice and Quinoa Rissotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 cup medium grain Brown Rice1/2 cup Quinoa, rinsed4 cups chicken stock2 Tbsp dried oregano4 Tbsp dried parsley1 can sliced mushrooms, chopped3 Tbsp Olive Oil3 4 oz Mahi-Mahi fillet1 cup tomato, cut in wedges4 Tbsp Roasted Garlic Paste1/2 cup Balsamic Vinegarsalt and pepper to taste
In medium saucepan add rice, quinoa and 2 cups of chicken stock. Bring to boil and add oregano and parley. Cover and reduce heat to simmer. Add additional chicken stock as needed. While the rice cooks, saute mushrooms in 1 tbsp olive oil. When browned, add to rice mixture.
When rice is nearly done (about 35 to 40 minutes in) place a large saute pan over high heat. Add remaining oil. Season fish on both sides and add to saute pan. Cook 3 minutes, or until browned and turn. When browned on both sides, add remaining ingredients to pan. Turn fish one more time. When cooked, begin plating by placing serving of rice on plate. Place fish on top and cover with serving of sauce. Serve immediatly.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JFHEWITT2.
When rice is nearly done (about 35 to 40 minutes in) place a large saute pan over high heat. Add remaining oil. Season fish on both sides and add to saute pan. Cook 3 minutes, or until browned and turn. When browned on both sides, add remaining ingredients to pan. Turn fish one more time. When cooked, begin plating by placing serving of rice on plate. Place fish on top and cover with serving of sauce. Serve immediatly.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user JFHEWITT2.
Nutritional Info Amount Per Serving
- Calories: 483.1
- Total Fat: 20.6 g
- Cholesterol: 80.0 mg
- Sodium: 1,598.5 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 6.5 g
- Protein: 31.4 g
Member Reviews