I found a recipe to die for called grilled mahi mahi with roasted red pepper sauce and cilantro pesto. My questions are as follows:
1. Would I be better off wrapping the fish in foil when I grill it? The first time it came out fine without foil.
2. I am bringing this to nearby family an hour away and it would be easier to make the sauce and pesto the night before and put it in the refrigerator. I assume I would not lose an appreciable amount of flavor by making the sauce and pesto the night before and refrigerating it, correct?
This dish was so deliciouso I went out and bought 50 lbs of mahi mahi as I found a very good price. I invested in a little $100 foodsaver and put it in the freezer.
I would suggest checking the recipe out, I would have provided a link but had a problem copying, it is at allrecipes.com.
I am thinking the high fat content of mahi mahi should not be a problem for my wifes high cholesterol and triglycerides as it is a good fat that is high in omega 3.
I know I am stretching it a little bringing a medical question on a cooking forum but I dont post often and want to get the best bang for my buck.
Who know what valuable insight I might recieve from my respected colleaques from this seemingly innocent post.
Is there a doctor in the house???