Annies Melt In Your Mouth Mahi Fish Food

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ANNIE'S MELT-IN-YOUR-MOUTH MAHI (FISH)



Annie's Melt-In-Your-Mouth Mahi (Fish) image

This was the recipe I created the very first time I cooked fish. Very simple but delicious. So far this recipe has converted three non-fish eaters to eat fish! Use any flaky white fish or even chicken and serve with couscous and fresh veggies.

Provided by Chef Annie

Categories     Toddler Friendly

Time 25m

Yield 4 filets, 4 serving(s)

Number Of Ingredients 8

4 mahi mahi or 4 tilapia fillets
1/3 cup olive oil
1 lemon, juice of
1/2-2/3 cup Italian style breadcrumbs
1/2-2/3 cup grated parmesan cheese
1 -2 teaspoon dried dill weed
1 -2 teaspoon dried rosemary, crushed in fingers or 2 tablespoons fresh rosemary
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Whisk together olive oil and lemon juice in bowl big enough to dip fish into.
  • Mix breadcrumbs, parmesan, dill, rosemary and salt and pepper in another bowl of similar size.
  • Dip each filet in olive oil mixture, then coat with breadcrumb mixture and place in 9x13 inch glass dish.
  • Top each filet with 2-3 dollops butter.
  • Bake for about 15 min or until fish flakes easily with fork.

Nutrition Facts : Calories 270.4, Fat 22.4, SaturatedFat 4.8, Cholesterol 11, Sodium 291.1, Carbohydrate 11.4, Fiber 0.8, Sugar 1.2, Protein 6.7

BOURBON STEELHEAD TROUT



Bourbon Steelhead Trout image

Make and share this Bourbon Steelhead Trout recipe from Food.com.

Provided by CPA Chef

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup fresh lemon juice
1/4 cup tamari soy sauce
1/4 cup olive oil
1 ounce Bourbon
1 large steelhead fillet

Steps:

  • Mix marinade ingredients and place in baking pan approximately the size of the fish fillet. Marinate fillet for 2 to 3 hours.
  • Grill fish for 4 to 5 minutes per side depending on temperature of fire and thickness of fillet.

Nutrition Facts : Calories 154.2, Fat 13.6, SaturatedFat 1.9, Sodium 1026.1, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 2

YUCATECAN -STYLE GRILLED MAHI-MAHI



Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories     Citrus     Fish     Herb     Low Fat     Low Cal     High Fiber     Backyard BBQ     Dinner     Lime     Orange     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

  • Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
  • Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
  • Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

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