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Grilled Mahi Mahi

"This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot."

By allrecipes · From Open Recipes · 9 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,030 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

The recipe

12 servings
Prep20 min
Cook35 min

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: fish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 400°F (205°C). Lightly grease a 9x13-inch baking dish.

  2. Melt about half of the diced butter in a large skillet over medium heat. Add the diced onion and cook about 5 minutes until soft.

  3. Stir in the minced garlic and cook 1 minute. Add the dry white wine, lemon juice, and diced tomatoes with green chile peppers. Simmer 5 minutes.

  4. Season the mahi mahi chunks on all sides with salt and pepper and arrange them in the prepared dish.

  5. Spoon the tomato mixture evenly over the fish and dot with the remaining butter.

  6. Bake for about 20 minutes, until the thickest pieces of fish reach 145°F (63°C) and the flesh is opaque and flakes easily.

  7. Sprinkle the shredded pepperjack cheese over the fish and bake 3 minutes more, until melted.

  8. Let rest 3 minutes before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Butter + cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,955 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (garlic, butter, onion, white wine, tomato, pepper, cheese):

  1. Mangobetter flavor fit
  2. Grapeabout as good a flavor fit
  3. Avocadoabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against garlic, butter, onion, white wine, tomato, pepper, cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).