SIMPLE BAKED MAHI MAHI RECIPE
This simple baked mahi mahi is such a light and delicious meal to prepare on a summer evening, paired with your favorite vegetables or rice.
Provided by Kit Hondrum,Mashed Staff
Categories main course, dinner
Time 18m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 F.
- Pat the mahi mahi fillets dry, and debone them.
- Melt the butter, and mix in the minced garlic, chopped herbs, sea salt, and pepper. Stir until the salt dissolves.
- Grease a baking dish, and place the fillets in it. Spoon half of the butter mixture over the top. Top each fillet with 1 lemon slice.
- Bake on the middle rack for 12 to 16 minutes. The cook time is based on the thickness of the fillets.
- Serve the mahi mahi fillets with the remaining herb butter and lemon wedges.
Nutrition Facts : Calories 554 calories, Carbohydrate 7 g carbohydrates, Cholesterol 225 mg cholesterol, Fat 47 g fat, Fiber 1 g fiber, Protein 28 g protein, SaturatedFat 29 g saturated fat, ServingSize 0 g, Sodium 569 mg, Sugar 1 g, TransFat 2 g
BAKED HAWAII
Prepare for dropping jaws: This tropical take on baked Alaska is a total spectacle. The toasted outside conceals a tower of creamy roasted pineapple no-churn ice cream. The recipe makes more ice cream than you need for the dessert, but you will be happy to have the leftovers.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the pineapple: Melt the butter in a large nonstick skillet over medium-high heat and add the pineapple and its juices. Cook, stirring occasionally, until all of the liquid has evaporated and the pineapple has caramelized, 10 to 12 minutes. Transfer to a medium bowl and stir in the condensed milk and salt; cover and freeze 30 minutes.
- Beat the cream and vanilla bean paste with a stand mixer on high speed until stiff peaks form, 3 to 4 minutes. Stir the chilled pineapple mixture to loosen it up, then fold in the whipped cream.
- Cut out a 4 1/2-inch round of pound cake using a 1-quart plastic deli/soup container as a cutter; this will be the base of the Hawaii. (If the pound cake is small, you can form the base out of multiple pieces.) Wrap the cake round in plastic and set aside until ready to use.
- Line the quart container with plastic wrap so that 4 inches hang over the sides. Add 2 cups of the pineapple ice cream, smooth the top, cover and freeze until solid, about 3 hours. Freeze the remaining pineapple ice cream for another use.
- Top the pineapple ice cream with the pistachio gelato, pushing it down to fill in all the gaps. Unwrap the pound cake round and press it into the top of the ice cream to make it adhere. Cover the top using the overhanging plastic wrap and freeze until solid, 2 to 3 hours.
- For the honey meringue: Boil the honey, sugar and 1/3 cup water without stirring in a medium saucepan until a candy thermometer registers 240 degrees F.
- Meanwhile, whip the egg whites, cream of tartar and salt in a stand mixer fitted with the whisk attachment on high speed until soft peaks form, 3 to 4 minutes. With the mixer running, carefully pour the hot syrup into the whites in a thin, steady stream. (The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.) Continue to whip until very thick and glossy, 4 to 5 minutes. Transfer to a large piping bag fitted with a large closed-star tip; set aside until ready to use.
- Use a 2 1/2- and a 1-inch round cutter to cut 2 rounds of pound cake. Pipe a tablespoon of the meringue in the center of a cake stand, then invert the frozen container of ice cream onto the center of the cake stand to unmold it, pressing the pound cake base into the meringue to glue it in place. Pipe a teaspoon of the meringue on the top of the ice cream core and press the 2 1/2-inch cake round on top. Pipe another teaspoon of meringue on the top of that cake round and press the 1-inch cake round on top. Working quickly, pipe a wide band of meringue around the circumference of the ice cream core about 2 inches from the bottom. Pipe another band just above so that the two bands touch. Repeat, making two additional bands forming a thick meringue "belt" in the center of the core. Use a small offset spatula to sculpt and smooth the belt into a pineapple shape, with the widest part in the center and tapering at the top and bottom; use more meringue if necessary. Pipe meringue over the two cake rounds on top and sculpt and smooth to completely cover and form the tapered top of the pineapple. Freeze for 2 hours. Store the remaining meringue in its piping bag at room temperature.
- For the fronds: Place the attached PDF of pineapple fronds on a rimmed baking sheet and place a piece of parchment on top. Melt the candy melts with 1 tablespoon of the coconut oil, stirring occasionally, in a heatproof bowl set inside a pot of simmering water. Turn off the heat and transfer 2 tablespoons of the melted candy to a small piping bag fitted with a small round tip. Trace the outside border of the pineapple fronds with the melted candy and freeze to set, about 5 minutes.
- Meanwhile, stir the remaining tablespoon coconut oil into the remaining melted candy in the bowl. Flood the pineapple top by spooning the liquid candy melt into the outlines of the frond. Freeze to harden, about 15 minutes.
- Pipe concentric bands of meringue stars to cover the surface of the pineapple. Freeze 30 minutes. Use a kitchen torch to toast the meringue, then freeze at least 10 minutes. Keep frozen until ready to serve.
- Right before serving, use a chef's knife to cut a 2-inch slit in the top of the pineapple. Insert the candy fronds into the slit and serve.
AHI KATSU
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside.
- Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl.
- Heat several inches oil in a Dutch oven to 350 degrees F.
- Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake.
BAKED MAHI MAHI
Make and share this Baked Mahi Mahi recipe from Food.com.
Provided by Papa D 1946-2012
Categories Polynesian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
- Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Nutrition Facts : Calories 201.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.5, Sodium 200.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 42.2
LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON
This is a good simple baking recipe for any fish. Good for summer cooking, This could also be grilled rather than baked.
Provided by gloomybear
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 deg F.
- Heat butter in small skillet on medium heat.
- Add garlic and heat for 1 minute.
- Add honey, worcestershire and mustard, cook for an additional minute.
- Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
- Chop scallions and basil.
- Cut fish into 2oz portions.
- Pinch a piece of foil so that it has four raised edges to trap the sauce.
- Arrange fish on oiled/greased aluminum foil.
- Spread all of sauce mixture over top of each portion.
- Top sparingly with basil and scalions.
- Sprinkle salt and pepper.
- Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
- Pour excess baked sauce over fish.
Nutrition Facts : Calories 220.3, Fat 7, SaturatedFat 4, Cholesterol 119.5, Sodium 448, Carbohydrate 12.6, Fiber 0.8, Sugar 9.5, Protein 27.1
MAUI AHI POKE
Here is a simple delicious recipe that will amaze your friends and family. If you love Sashimi you will die over this recipe. Give it a try and let me know what you think. I have never met anyone who hasn't asked me for the recipe. Enjoy and A Hui Hou (Until we meet again)!
Provided by Mauisurfer
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut Ahi into at least 1/2" cubes - set aside & refrigerate.
- Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
- When ready to serve toss Ahi and other ingredients together.
- Serve on chilled platter with chopsticks or toothpicks.
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
BAKED HAWAII
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Process cookies into fine crumbs in a food processor, about 45 seconds; you will need 1 cup crumbs. Line a 2-quart straight-sided plastic pitcher with plastic wrap, leaving a 6-inch overhang; chill in freezer. Let sorbets soften slightly in refrigerator.
- Layer sorbets into pitcher 1 pint at a time, pressing down with a ladle. Smooth each layer with a rubber spatula, and sprinkle with 1/4-cup cookie crumbs. Continue layering until pitcher is full. Cover; freeze overnight.
- Remove pitcher from freezer. Briefly run warm water over outside of pitcher to loosen sorbet. Using edges of plastic wrap, lift sorbet out of the pitcher; invert molded sorbet onto a freezer-safe serving platter, and remove the plastic wrap. Return to freezer.
- Combine sugar and 1/2 cup water in a small saucepan, stirring gently with a metal spoon. Cover, and cook over medium-high heat until sugar dissolves, 5 to 6 minutes. Uncover, and place a candy thermometer in syrup. Raise heat to high; boil rapidly until temperature reaches 248 degrees.(firm-ball stage), 1 to 2 minutes.
- While sugar is heating, beat egg whites in bowl of an electric mixer with whisk attachment at low speed until foamy, about 2 minutes. Gradually increase speed to medium high, and beat until soft peaks begin to form, 2 to 2 1/2 minutes. Reduce speed to low, and add hot syrup in a steady stream. Increase speed to medium high, and continue beating until whites are shiny, stiff, and hold a peak, about 2 minutes. Do not overbeat. Increase speed to high, add vanilla, and beat for 15 seconds more. Transfer to another bowl, and let cool for about 5 minutes, folding gently 1 or 2 times.
- Remove sorbet from freezer. Working quickly, cover entire surface with meringue. Freeze for at least 1 hour and up to 1 day.
- When ready to serve dessert, place strips of aluminum foil around base of sorbet to protect serving platter. Using a kitchen torch, brown meringue all over. Remove aluminum strips, and drizzle blue curacao around base, if desired.
More about "baked ahi recipes from hawaii food"
PANKO CRUSTED AHI WITH SPICY DIJON AIOLI - THE STAY AT …
From thestayathomechef.com
5/5 (1)Servings 3Cuisine AmericanCategory Main Course
- In a small bowl whisk together the ingredients for aioli. Taste and adjust proportions of ingredients for personal preference.
- Mix together the bread crumbs, salt, pepper, garlic powder, and red pepper flakes. Spread out on a plate.
AHI POKE NACHOS WITH ALL THE TOPPINGS - THE LITTLE …
From littleferrarokitchen.com
Ratings 2Calories 352 per servingCategory Appetizer, Snack
BEST HAWAIIAN RECIPES
From allrecipes.com
BAKED HAWAIIAN ISLANDS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST HAWAIIAN TUNA AHI RECIPES | YUMMLY
From yummly.com
GARLIC AHI – FOODLAND SUPERMARKET
From foodland.com
BAKED AHI RECIPES FROM HAWAII
From tfrecipes.com
BAKED AHI RECIPES FROM HAWAII - SHARE RECIPES
From share-recipes.net
HAWAIIAN AHI TUNA POKE BOWL (VIDEO). - HALF BAKED HARVEST
From halfbakedharvest.com
MIKE'S FAVORITE AHI RECIPES - FISH MAUI
From fishmaui.com
RECIPE: SEARED 'AHI FROM HAWAIIAN CHEF KEONI CHANG - THE AU …
From theaureview.com
10 BEST HAWAIIAN TUNA AHI RECIPES | YUMMLY
From yummly.com
BAKED AHI - ALEX BECKER MARKETING
From alexbecker.org
A QUICK & DELICIOUS HAWAIIAN STYLE DINNER RECIPE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love