You cannot go to the Caribbean without enjoying running into a delicious dish of mahi-mahi and with this recipe you can bring that taste home in a surprisingly easy soup.
This Caribbean Mahi Mahi Holiday Soup brings a spirited touch to a holiday meal. The rum in the soup is very light, just a tablespoon, but it adds a touch of sweetness to the soiree, making a nice touch for a soup appetizer.
- 2 pounds boneless mahi-mahi, cut into 1 1/2 inch cubes
- 2 medium onions, sliced
- 1/4 cup chives, chopped
- 1/4 cup cilantro, chopped
- 2 large tomatoes, chopped
- 1 teaspoon fresh thyme
- 2 tablespoons fresh lime juice
- 1 tablespoon Golden Sun Tommy Bahama Rum
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 tablespoon Worcestershire Sauce
- 1 cup fish stock (or low-sodium chicken or vegetable stock)
- Salt and pepper to taste
- Place the fish into a large bowl.
- In another large bowl, mix the onions, chives, cilantro, tomatoes, thyme, lime juice and rum together and pour over the fish.
- Marinate for 1 hour, turning frequently.
- Melt the butter in a saucepan; add the garlic and sugar and heat until mixture begins to bubble.
- Add the fish and cook until golden.
- Add the marinade, Worcestershire sauce, stock, salt and pepper to taste.
- Lower the heat, cover, and simmer for 10 minutes.
- Garnish with lime wedges and cilantro sprigs.
Recipe courtesy: Chef Ryan Scott
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||16 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||3 g|