3/4 cup baby carrots
3/4 cup leeks, chopped (rinse well)
3/4 cup rutabaga, chopped
3/4 cup green bell pepper, sliced
28 oz (2 cans) Manischewitz® Vegetable Broth
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/4 cup rice wine vinegar
1/2 teaspoon granulated sugar
6 (6oz) Mahi Mahi filets
Manischewitz® Kosher salt, to taste
Cracked black pepper, to taste
6 onions
3 cups cooked rice
2 tablespoons parsley

Grilled Mahi Mahi with Vinegar Spiked Vegetables


Marinate vegetable in 2 oz chicken stock, ginger, garlic, vinegar and sugar for 30 minutes.
Season Mahi Mahi with salt and pepper; grill on both sides until flaky.

For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices.
Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers.
Char onion cups on grill and fill with cooked rice.

Heat remaining vegetable broth.
Add marinated vegetables and cook for 15 minutes or until vegetables are tender.
Add Mahi Mahi; garnish with parsley.
Serve with rice filled onion cups.