Caribbean Mahi-Mahi Holiday Soup

Caribbean Mahi Mahi Holiday Soup - Tommy Bahama Rum

Photo from Tommy Bahama Rum

  • Total: 2 hrs
  • Prep: 30 mins
  • Cook: 90 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
700 Calories
38g Fat
21g Carbs
66g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 700
% Daily Value*
Total Fat 38g 49%
Saturated Fat 16g 80%
Cholesterol 211mg 70%
Sodium 396mg 17%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Protein 66g
Calcium 145mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Place the fish into a large bowl.

  2. In another large bowl, mix the onions, chives, cilantro, tomatoes, thyme, lime juice and rum together and pour over the fish.

  3. Marinate for 1 hour, turning frequently.

  4. Melt the butter in a saucepan; add the garlic and sugar and heat until mixture begins to bubble.

  5. Add the fish and cook until golden.

  6. Add the marinade, Worcestershire sauce, stock, salt and pepper to taste.

  7. Lower the heat, cover, and simmer for 10 minutes.

  8. Garnish with lime wedges and cilantro sprigs.

Recipe courtesy: Chef Ryan Scott