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Confetti Vegetables:
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage turn down heat and let cook for 2 to 3 minutes.
Cook red cabbage separate, it will discolor other vegetables. Drain and hold warm. Blanch zucchini and yellow squash and drain well. Heat olive oil and garlic in saute pan over medium high heat. Add
zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through. Place some of the vegetables on each plate, place the mahi mahi fillets on top, then scatter a
few colorful pieces of vegetables on top of the grilled fish blanch. Makes 4 servings.
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