Grilled Mahi Mahi with Chocolate Pasta in a Light Cream Sauce and Chiles

Grilled Mahi Mahi with Chocolate Pasta in a Light Cream Sauce and Chiles


The chocolatey aroma of this pasta is intense without being overpowering, and pairs perfectly with the light cream sauce and the heat of the red chile peppers.

The Mahi Mahi can be easily replace with chicken or by itself for a vegetarian meal. I enjoy the additional flavor and texture that Mahi Mahi contributes to this dish. The heat from the chiles will mellow as they cook in the sauce. For those who prefer a more intense heat, save some uncooked chiles to stir in at the end.


1 tsp butter
1/2 small onion, chopped
1 clove garlic, minced
2 chile peppers1 tsp flour
1 cup white wine
3/4 cup skim milk
1/3 cup cream
1/4 tsp arrowroot powder or cornstarch
generous pinch salt
1 package cocoa pasta
1 small zucchini, cut into ribbons with a vegetable peeler
2 Mahi Mahi filets or 1 chicken breast
1 tsp Poultry seasoning or your seasoning of choice for fish

Melt the butter in the bottom of a small saucepan. Add the onion, garlic, and chiles and cook until softened. Add the flour and cook for 1 minute. Slowly whisk in the wine, milk, and cream. Heat until just below boiling, then reduce heat slightly and let simmer for 10 minutes. Whisk in the arrowroot and season with salt. Continue to simmer for another 10 minutes, or until the sauce is thick enough to coat the back of a spoon and hold a line drawn across it.

White the sauce cooks, bring a large pot of water to a boil. Add the pasta and simmer for 8 minutes. Drain

Season the Mahi Mahi and grill until done. Let rest for 5 minutes, then cut into cubes.

Combine the pasta, zucchini, Mahi Mahi or chicken, sauce, and any reserved chile peppers.

– Posted for OffMyGrill.Com using my iPhone!!!!