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June 2004 Issue
Grilled Mahi-Mahi with Roasted Pepper Sauce
by Ronda L. Halpin
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One of the things I love most about summer is how I can put together a quick menu that's bound to impress. In minutes, I can have what seems like a special gourmet meal on the table. The key to it all is having some special ingredients -- like bottled roasted peppers, mahi-mahi and chili-garlic oil -- on hand.

Using time-savers like a food processor and a gas grill means you can put together creative menus like this without sacrificing time, effort or flavor. Want to relax and feel pampered? Want to have guest over in the middle of the week without looking like you've been slaving for hours? Want to have all of the flavor of a fancy restaurant without the pricy bill? Look no further than some special ingredients and a creative twist on what we used to call "dinner" and we now call a luxury!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Grilled Mahi-Mahi with Roasted Pepper Sauce

  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. grated lemon peel
  • 1 T. olive oil
  • 4 mahi-mahi fillets -- about 4 oz. each
  • 1 c. bottled roasted peppers
  • 1 clove garlic
  • 1 T. chili-garlic oil
Combine the paprika, salt, black pepper, lemon peel and olive oil to make a fragrant paste. Generously rub the paste into the mahi-mahi fillets and grill them over hot coals ... about 3 minutes per side or until cooked through.

Meanwhile, combine the remaining ingredients in a food processor and pulse until a smooth sauce is formed. Spoon the sauce over the hot fillets and serve with a crisp garden salad and glasses of white wine.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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