|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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