Grilled Margarita Mahi Mahi (Lizzy Original)

Grilled Margarita Mahi Mahi

Recipe by: Miss Lizzy

This recipe was inspired by my Uncle Chet who made the same 'marinade', but

used chicken instead of fish. I topped the fish with HG Fiesta Tropical Fruit Salsa and served it up with Black Beans and simple broccoli with 2% cheese. (A great meal for only 6 WWPP!!)

Ingredients:

* 4 Mahi Mahi fillets, thawed

* Juice of 2 limes

*~1/2 cup chopped cilantro

*1 tsp. chopped garlic

Directions:

1. Place the fillets in a large ziploc bag. Add lime juice, cilantro, and garlic. Mix around in bag and then place in the fridge for ONLY 30 minutes. (This is important! The lime marinade can only work for 30 minutes; if you leave it in longer the citric acid will start cooking the fish).

2. Immediately place on grill. (We use The Griddler). Grill about 5 minutes. Check to make sure fish is cooked through and serve immediately!

Like I suggested earlier, you can top this with HG Fiesta Tropical Salsa for an even better tasting dish!

Breakdown:

1 fillet with salsa is about 3 WWPP.

When I calculated the mahi mahi (4 oz.) it came to 2. I add the extra point for the salsa, although on the new plan it would technically be 0.

Grouper in Wine Sauce

The base of this recipe came from here, but I made some changes and added my own flair..Enjoy!



Grouper (or other fish) in White Wine Sauce

Ingredients:
2lb frozen fillet (I used 4 3oz. grouper and 2 4oz. tilapia)
Salt and Pepper for each fillet
2 Tomatoes, sliced
Some sundried tomatoes

Sauce (I actually doubled this):
2 tbsp. Flour
2 tbsp Butter (I used I can't believe it's not butter LITE)
1/2 cup Milk (I used 1% milk)
1/3 cup Dry White Wine.
1 tsp chopped fresh Basil (I used lots of basil)
*Optional: I added a whole fresh box of fresh mushrooms

Directions:
1. Preheat oven to 350 F
2. Place in single layer in greased baking dish. Arrange tomatoes over fish, sprinkle with Salt & Pepper. I cut some sundried tomatoes and distributed them over the fish and tomatoes.

Wine Sauce:
1. Blend flour with butter in saucepan over medium heat.
2. Gradually add milk, stir constantly until sauce is thick and smooth.
3. Remove pan from heat, stir in wine and basil.
4. Add mushrooms and stir.
5. Pour sauce over fish/tomatoes.
6. Bake 25-30 minutes, or until fish flakes.


Note from original author:
Replace the Wine with a light beer and it works also.