Mahimahi with Herbed White-Wine Sauce
In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi. Along with white wine, she includes clam juice to add a briny edge.Plus: F&W's Fish and Seafood Cooking Guide More Grilled Seafood Recipes
June 2009