Carrot & Onion Soup with Mahi Mahi

If your looking for a summer soup with fresh ingredients that is super filling this will hit the spot.

Ingredients:

• 1 Skin on Mahi Mahi (If you cannot get Mahi Mahi use Salmon Instead)

• Half Loaf Day Old Bread

• 1lb bag of carrots (peeled)
• 2-4 Beef Bouillon Cubes
• 2 Small White Onions
• 4-5 Garlic Cloves

• Kosher Salt

• Pepper

• Parmesan
• Lemon
• Olive Oil

Homemade Croutons:

1. Pre-heat oven to 400°.
2. Cube the half loaf of french bread.
3. Put the cubes on a tin foiled baking pan.
4. Cover the cubes with olive oil and used spatula to ensure they are covered with the oil.
5. Sprinkle Kosher Salt, Pepper and Garlic Powder on the cubes to a level you prefer.
6. Be sure cubes are placed evenly flat on the pan and cook till them till they are crispy.
7. When they are crispy take out and let them cool on countertop.

Mahi Mahi Cooking Instructions:

1. Heat your BBQ up to a medium temperature.
2. Cover your Mahi Mahi in Olive Oil, Kosher Salt,  & Pepper like you did the croutons.
3. Place your Mahi Mahi skin side down on your BBQ grate and close the lid for 5-6 Minutes.
4. Open BBQ lid and check doneness of the bottom of the fish skin, it should not be charred but should start to get a but of char. From this point I would watch your Mahi Mahi like a hawk it cooks quick and goes bad fast. Once you see the fish is cooked to middle by looking at its sides flip your fish.  
5. Be sure to not leave your fish longer then 7 minutes on its non skin side down. It should only take 5-7 minutes for BBQ to cook the top.
6. Remove from BBQ and pull the Mahi Mahi apart into large chunks.

Carrot & Onion Cooking Instructions:

1. Heat your BBQ up to just below high.
2. Place full peeled carrots on grates.
3. Cook the carrots till there is a slight char on all of them. You do not want them super charred just lightly hit with it.
4. Remove carrots from BBQ and cut up into small chunks.
5. Cut up the onion and garlic. They cut on them does not matter they are being blended in the end.
6. In a pot add a few dashes of olive oil, garlic and onions. Cook down till you start getting color on the onions.
7. Add your carrots and enough water to cover just barely above them.
8. Add in 2 bouillon cubes.
9. Cook for 12-15 minutes then check on your carrots to see if they are soft. Also check to see if there is enough beef flavor if not add more bouillon cubes. Leave it to cook for another 6-7 minutes if needed.
10. Take your pot off the element and use a slotted spoon to put all the onions, garlic, and carrots into a blender.
11. Slowly add the liquid form the pot to your blender until vegetable are covered again.
12. Blend until smooth, if it is too thick add more of the leftover stock a little bit at a time to get the consistency your looking for.

Assembly:

1. Place soup in bowl.
2. Place Mahi Mahi on top.
3. Place Croutons on top.
4. Sprinkle parmesan on top.
5. Eat.

I recommend you make extra for lunch the next day it is still good warmed up just be sure to leave the fish and croutons on the side so they can added after you warm it up.