Delicious brown rice recipe with grilled mahi mahi fillets, swordfish or halibut.
6 tablespoon(s) olive oil
6 tablespoon(s) lemon juice
1/4 cup(s) chopped fresh basil
2 tablespoon(s) chopped fresh rosemary
2 tablespoon(s) balsamic vinegar
2 clove(s) garlic, minced
2 teaspoon(s) Worcestershire sauce
2 teaspoon(s) soy sauce
4 mahi mahi fillets, about 4 to 6 oz. each (or use swordfish or halibut)
1 teaspoon(s) salt
1 teaspoon(s) freshly ground black pepper
2 cup(s) cooked brown rice
1. In a small bowl, combine first 8 ingredients. Sprinkle fish fillets with salt and pepper; place into a gallon-size zip-top bag and pour in marinade. Seal and shake gently to coat fish evenly. Refrigerate for at least 2 hours but no more than 6 hours.
2. Preheat grill to medium-low. Grill fillets, turning carefully, 4 to 5 minutes per side, or until fish begins to brown and flakes with a fork.
3. Spoon a good 1/2 cup of brown rice onto each of 4 plates and top each with a fillet of fish. Garnish with lemon wedges and more fresh herbs, if desired.
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