Asian Style Mahi Mahi Food

STEAMED MAHI MAHI

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)

Steps:

• In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
• OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
• Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

MAHI-MAHI PAKSIW RECIPE

Steps:

• In a saucepan, combine Mahi-Mahi, Garlic, Ginger, Water and Vinegar
• Bring to a boil.
• Reduce heat to medium-low and add the fish sauce, salt and chili peppers.
• Simmer for about 30 minutes, or until cooked.
• Fish flakes when tested with a fork.
• Add / Adjust those Ingredients according to taste
• Serve

KOREAN SESAME AND CHILE ROASTED MAHI-MAHI WITH SPINACH SALAD

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Zest lemon, halve, and juice. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim green onions, thinly slice white portions, and julienne green portions. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper. 2 Make the Sesame Chile Paste Combine gochujang (to taste), sesame seeds, honey, half the lemon zest (reserve remaining for garnish), and 1 Tbsp. olive oil in a small bowl. 3 Cook the Fish Heat a medium non-stick oven-safe pan and 2 tsp. olive oil over medium-high heat. Gently place mahi-mahi in hot pan and cook 3-4 minutes on one side, or until golden brown. Flip, spread sesame chile paste on top, and transfer to oven. Bake 5-7 minutes, or until mahi-mahi reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven - handle will be hot! 4 Make the Salad While fish roasts, whisk together soy sauce, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, ginger, and white portions of green onion in a large mixing bowl. Add spinach, red pepper, and shredded cabbage. Mix and toss to coat. Season to taste with salt and pepper. 5 Plate the Dish Place salad on a plate. Serve mahi-mahi on top of salad and garnish fish with green portions of green onion and remaining lemon zest.

PAN-SEARED MAHI MAHI

Steps:

• Use paper towels to gently dry the mahi mahi fillets. The drier the filets are, the better seasoned they will be, so be thorough. Use a light hand to avoid damaging the flesh at all.
• Cut the lemon in half and save one half for later. With the remaining half, squeeze lemon juice over each fillet of fish.
• Next, sprinkle the fillets with salt and pepper on both sides. While you can add other dried seasonings at this point if you like, a simple preparation of salt, pepper and lemon makes an elegant dish that lets the delicate flavor of mahi mahi speak for itself on the plate.
• Now that your fish is properly seasoned, it's time to start cooking. Use a large skillet to pan-sear the mahi mahi. Heat the pan over medium-high heat. Wait for a bit until the pan is hot before drizzling in the olive oil. Swirl the oil around the pan so you have an even, thin coating of oil for searing. When the oil is hot but not yet smoking, move onto the next step.
• Carefully Place the mahi mahi fillets into the hot pan. cook until each piece is brown on the bottom, then use a thin fish spatula to carefully flip the fillets and brown the other side. The first side should take 3-5 minutes, depending on the thickness of your fish. The second side will need a bit less time, about 2 to 3 minutes.
• Just before your fish is fully cooked, remove it from the hot skillet and plate it up. The fillets will continue cooking for a few minutes after you remove them from the skillet.
• Reduce the heat to medium-low. Then squeeze the juice from the remaining lemon half into the pan. Add the minced garlic and ¼ teaspoon of salt as well.
• Finally, add the butter. Stir the sauce and cook until the butter is fully melted and well combined with the lemon juice. Taste your sauce and add salt and pepper to taste.
• Plate the fillets and spoon the lemon garlic sauce on top.

BAKED MAHI MAHI

Steps:

• Preheat the oven to 400 degrees F.
• Pat the fish fillets dry on both sides using a paper towel.
• Season the Mahi Mahi fish on both sides with salt, pepper and a pinch of chilli flakes.
• Line your baking dish with a thin layer of oil, half the butter, garlic slices, lemon slices and fresh herbs.
• Place the seasoned fish fillets over the herbs on the baking dish and add a tablespoon of butter over each.
• Bake the fish for approximately 16-18 minutes until the fillets turn opaque completely and slightly golden in color.
• While the fish is baking, prepare the salsa. In a large bowl, mix all ingredients together and season light. Feel free to add some extra chilli flakes here or jalapeños for a kick-it would be so good!
• Once the fish is ready and out of the oven, spoon over the melted butter at the bottom of the baking dish and drizzle some sweet cherry salsa along the middle of the fish.
• Serve the baked Mahi Mahi over some cooked wild rice and steamed broccoli for one delicious meal! Enjoy!!

BAKED ASIAN MAHI MAHI PACKETS

Steps:

• Preheat oven to 375F
• In a small bowl whisk together all the sauce ingredients, set aside.
• In a separate bowl place, carrots, peas, and mushrooms.
• Tear two roughly 18'x13' pieces of parchment paper. Fold in half lengthwise to create a crease, and open.
• Take one piece of parchment, close to the right side of the crease place two pieces of bok choy, spoon 1 tsp of sauce onto bok choy.
• Place a piece of mahi mahi on top of bok choy, and spoon 1/2 tbsp of sauce on top of fish.
• Repeat with other piece of parchment, bok choy, and fish.
• Toss the rest of the sauce in with the bowl of carrots and mixed veggies, until sauce is absorbed. Evenly distribute veggies over both pieces of fish.
• Close the parchment around the fish like a book. Starting from bottom creased corner make 1/4' pleats sealing up the parchment in a half circle shape.
• Place both packets on a large baking sheet. Bake 12-14 minutes. Let sit 1 minute before serving.

SWEET & SPICY THAI-GLAZED MAHI MAHI

Steps:

• Preheat the oven to 425 degrees.
• Mix together the chili sauce, oil, ginger, and soy sauce to make the glaze. Place vegetables in a bowl and mix it with half of the glaze. Line a baking sheet with parchment paper and arrange the fillets.
• Brush the rest of the glaze onto the fish. Pour over the vegetables and spread them out. Top with slices of lime.
• Bake for 15 minutes and broil for another 5 minutes or until crispy on top. Pull out of the oven and top with green onions.

ASIAN-INSPIRED FISH TACOS RECIPE

Steps:

• Slaw. In a large bowl blend vinegar and wasabi, then add cabbage and onions. Allow this mixture to marinate for 30 minutes or up to 1 hour. Marinating will soften the cabbage and onion, without cooking, thus preserving the nutrients of the vegetables. Once marinated, hold the slaw until building the tacos. Tomato and avocado dressing. Slice the avocado in half, remove the seed (or pit), and scoop "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash avocado until smooth; add sambol, tomatoes, cilantro, and salt. Mix well. Cover and hold until serving. Fish. Preheat oven to 350°. After portioning mahi-mahi, season with salt and pepper and bake on a nonstick sheet pan for 10 to 12 minutes. Once cooked, remove from oven and allow the fish to rest for 3 to 4 minutes. Build tacos. Drain cabbage from marinade and add 1 tbsp slaw to each tortilla. Then add fish and finish with 1 tbsp avocado-tomato blend. Enjoy! (Omitting the avocado will substantially reduce the calories of this dish.)

SWEET THAI CHILI MAHI MAHI

Steps:

• Gather all the ingredients.
• Add water and sweetener into a small Teflon sauce pan and place on heat until boiling. Once boiling, remove from heat.
• Next add in the Sriracha, Sugar Free Ketchup, Garlic Powder and Xanthan Gum. Mix well until the Xanthan Gum dissolves and then transfer to a holding bowl.
• Add Roasted Macadamia Nuts into a food processor and pulse until finely chopped and set aside. If you don't have a food processor, you can place the nuts into a plastic bag and use a rubber mallet to break into chunks.
• Finely chop green onions and set aside.
• Pat both sides of the mahi-mahi fillets dry with a paper towel and then sprinkle on Coconut Flour on both sides. Set aside once done.
• Add neutral oil to cast iron pan and place on high heat (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan). Once the oil starts to lightly smoke (about 2-3 minutes), carefully add mahi-mahi fillets into cast iron pan. Cover and cook for 1.5 minutes on one side and only 1 minute for the other. Once done, transfer to a serving plate.
• Sprinkle on macadamia nuts and green onions on top. Drizzle sauce to liking and enjoy hot!

THAI INSPIRED MAHI MAHI RECIPE

Steps:

• To make the marinade, add all of the ingredients -- except the Mahi Mahi, oil, salt and Pepper -- to a small bowl. Mix everything together until it's evenly incorporated and well blended.
• Pour about half of the marinade into an approximately 9 X 13-inch baking dish, and place the the Mahi Mahi fillets on top. Then pour the remaining marinade evenly over them.
• Cover tightly with plastic and marinate in the refrigerator for approximately 6 hours, turn the fillets over a couple of times during that time period.
• Remove the marinated fillets from the refrigerator and preheat the oven to 450°F, and sprinkle both sides of the marinated fish with salt and pepper.
• Place the fish in the oven and bake until it's almost cooked through, but slightly translucent in the center. You should easily be able to flake it apart with a fork. The baking time should be 10 to 15 minutes. Serve immediately.

SWEET AND SPICEY THAI GLAZED MAHI MAHI

Steps:

• Combine all ingredients. Allow fish to marinade in the refrigerator for about 30 minutes. Heat a little bit of veg oil in a non stick skillet over med heat. Let excess marinade fall off fish (do not discard). Cook fish about 5 min on the first side. Flip fish and pour excess marinade into pan. Let it bubble and reduce. Glaze fish with sauce as it cooks on second side (~5 minutes). Serves 2 *You don't have to use mahi mahi. Any meaty fish will work: halibut, salmon, swordfish, even cod. I quickly sauteed broccoli and asparagus with garlic, a teeny bit of hoisen sauce, and lime juice and made black rice as sides.

MAHI MAHI MAUI STYLE

Steps:

• Melt butter in a skillet and brown garlic. Remove from heat and add teriyak, lemon juice, honey, and sesame and mix well. Marinate fillets 30 minutes. Grill over medium coals until white and flakey.

LEMONGRASS-STEAMED MAHI-MAHI

Steps:

• Fill a large wok with 1 inch of water and heat over high heat.
• Place a round plate in the bottom of a bamboo steamer, and cover the bottom with half the lemongrass.
• Transfer Mahi-Mahi over the lemongrass, and season with salt and pepper.
• Place steamer over the boiling water and cover.
• Reduce heat to medium and steam fish for 8-10 minutes.
• While fish steams, combine oil, chilies, and remaining lemongrass in a small saucepan. Heat over medium heat to infuse the flavors into the oil.
• Strain oil and reserve until plating.
• Once fish is cooked, remove steamer from wok.
• Serve Mahi-Mahi warm with Asian Slaw on the side.
• Garnish fish with flavored oil, peanuts, sesame seeds, and green onions.

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

KOREAN STYLE MAHI TACOS

Steps:

• In a small sauce pan combine coconut aminos (or soy sauce plus brown sugar**), lime juice, grated ginger, grated garlic, cornstarch, chili-garlic sauce, sesame oil, and ¼ cup water.
• Heat on medium low heat while the mahi-mahi fillets cook. Once thickened; set aside. Add a little water 1 tablespoon at a time as needed to maintain a thickened pourable sauce.
• Heat 1 tablespoon sesame oil in a large skillet over medium heat.
• Salt and pepper the mahi-mahi fillets. Next, add the mahi-mahi fillets to the heated oil; cook 4 minutes or until the fillets are seared on one side and release from the pan easily.
• Flip the fillets and cook an additional 2-4 minutes or until the fillets reach about 137 degrees F. Once fully cooked, remove the mahi-mahi fillets from the heat.
• Divide the mahi-mahi fillets between the taco heated shells, add the kimchi, drizzle with the prepared sauce and garnish with fresh cilantro.