Grilled Mahi Mahi with Ratatouille

Serves 4

Ingredients:
2 # Mahi Mahi Fillet (or other favorite fish)
1 Tbs. Olive Oil for Marinating fish
1 Tbs. Balsamic Vinegar for marinating fish
1-2 dashes Soy Sauce
Food Release Spray for treating grill
1 each Red Bell Pepper (seeded and small diced)
1 each Yellow Bell Pepper (seeded and small diced)
1 each Spanish Onion (peeled and small diced)
1 each Zucchini, large (seeded and small diced)
1 each Yellow Squash, large (seeded and small diced)
1 Eggplant, small (small diced)
Olive Oil for sautéing
Kosher Salt and Fresh Ground Black Pepper for seasoning
3-4 cloves Garlic (peeled and crushed)
1 26-ounce can Chopped Tomatoes (drained well)
3-4 Branches Fresh Thyme

Method:
Place fish fillets in a plate or container and cover with oil, balsamic and soy. Place in refrigerator until ready to grill.

Sauté each of the vegetables individually with a small amount of the olive oil, seasoning with a small amount of salt and pepper until slightly soft and transfer to a colander over a bowl to drain.

Sauté garlic in a large sauté pan over a medium high heat until slightly golden. Add drained vegetables, tomatoes and small amount of salt and pepper to taste. Simmer for 3-5 minutes, add thyme and taste and adjust seasonings. Transfer to a different container and cool in refrigerator or reserve warm until ready to serve.

Treat pre-heated hot grill with food release spray and place fish onto the grill. Cook until fish appears halfway cooked and flip over. Cook until desired degree of doneness is achieved, remove from grill and place onto a serving platter or individual plates. Either spoon ratatouille over the fish or place into a serving bowl on side.

Serve and enjoy!

Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho,  Crispy Garlic Tofu Bites,  Fresh Peach Gratin, 

Green Tofu Dressing,  Grilled Mahi Mahi,  Grilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa Pilaf,  Mango Black Bean Salsa,  Millet Yam Cakes

Penne Pomodoro,  Poached Pears,  Quinoa Tabbouleh,  Roasted Beet Salad

Roasted Tomato Salad,  Salmon Cakes,  Soy Ice Cream,  Tabouli Salad,  Tofu Stir Fry,

Tofu Remoulade,  Turkey Sausage,  Verdue Misto

Top