Roasted Fish Cooked On the Grill

Roasting mahi mahi and swordfish with onions, olives, and tomatoes in an aluminum roasting pan is a delightful way to infuse rich flavors into these firm, meaty fish.

This method allows the fish to be enveloped in a medley of ingredients, enhancing moisture and taste during cooking. The natural oils from the fish combine with the aromatic qualities of the onions and the briny notes from the olives, creating a harmonious dish that celebrates the freshness of the ingredients.

As the fish roasts, the tomatoes break down, forming a vibrant sauce that coats the fish, while the onions caramelize to add sweetness. The aluminum roasting pan is particularly useful, as it ensures even cooking and easy cleanup. This approach also allows for the flavors to meld beautifully, creating a satisfying and colorful presentation.

This post will detail the steps for roasting mahi mahi and swordfish with onions, olives, and tomatoes, along with helpful tips to achieve the perfect balance of flavors. Whether served as a weeknight dinner or a special occasion meal, this dish is sure to impress with its simplicity and deliciousness.

Roasting On The Grill

Roasting food in a roasting pan on the grill offers several advantages:

Even Cooking: A roasting pan promotes even heat distribution, allowing food to cook uniformly. This is especially beneficial for larger cuts of meat or whole fish, as it helps prevent overcooking on the outside while ensuring the inside reaches the desired doneness.
Moisture Retention: Using a roasting pan helps retain moisture in the food. The pan collects drippings and juices that can baste the food as it cooks, resulting in tender and flavorful dishes.
Flavor Infusion: Aromatics and additional ingredients, like vegetables and herbs, can be added to the roasting pan, allowing their flavors to infuse into the meat or fish. This enhances the overall taste of the dish.
Versatility: Roasting pans can accommodate a variety of foods, including meats, vegetables, and seafood, making them versatile for different recipes and occasions.
Ease of Cleanup: Roasting pans, especially aluminum ones, are easy to clean and can be disposed of after use. This minimizes cleanup time and effort, making the cooking process more convenient.
Reduced Flare-Ups: When cooking fatty meats, using a roasting pan can help catch excess grease, reducing the risk of flare-ups and providing a safer grilling environment.
Grill Space Maximization: A roasting pan allows multiple items to be cooked simultaneously, making efficient use of grill space. This is ideal for preparing side dishes alongside the main course.
Controlled Cooking Environment: The pan creates a controlled environment that can protect delicate foods from direct flames, making it easier to achieve the desired texture without burning.

Roasting in a pan on the grill combines the benefits of grilling and roasting, resulting in delicious and well-cooked meals.

Why Two Fish?

I’m not sure why. I made this dish in June or July, took photos, and now I don’t remember how I ended up with a piece of swordfish and halibut. It could have been for a different recipe, or I just thought they both looked so good at the fish market I had to try them.

Wegmans Garlic Simmer Sauce

I used this product from Wegmans to coat the fish before adding it to the pan, and in the end the results were good, so let me tell you some of the ingredients so you can make your own or find a similar product.

The garlic simmer sauce is garlic puree, chicken base (think reduced chicken stock), cilantro, blended oil (canola & EVO), plus a lot of ingredients with chemical-sounding names. If I were making my own, I would combine olive oil with minced garlic, finely chopped cilantro, a little brown sugar, and salt & pepper. This should work well with this recipe.

📖 Recipe

Print Recipe

Roasted Mahi Mahi and Swordfish On the Grill Recipe

A seafood lover's delight

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: swordfish

Servings: 6 people

Ingredients

1 large red onion sliced into rings
12 olives pitted and cut in half
14 cherry tomatoes cut in half
12 fresh basil leaves chopped
1½ pounds mahi mahi cut into cubes
1½ pounds swordfish cut into cubes
3 ounces garlic simmer sauce homemade or store bought
1 lemon cut into wedges
salt & freshly ground pepper to taste

Instructions

Preheat the grill on medium heat with the lid closed. If your grill has a built in thermometer, you want it at about 350°F. If cooking inside, preheat your oven to the same.
Combine the onion, olives, tomatoes; basil leaves and fish with the garlic simmer sauce in a large aluminum pan. Stir to coat well.
Top with lemon wedges then season with salt & pepper.
Place on grill or in the oven uncovered and cook for 15 minutes, stir and continue roasting another 10 minutes or until the fish are done.
Remove and serve over rice, pasta or by itself. We also served broccoli and cauliflower.