CITRUS MAHI MAHI TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
- Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
- Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.
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
BAKED CITRUS MAHI MAHI
Make and share this Baked Citrus Mahi Mahi recipe from Food.com.
Provided by Parsley
Categories Mahi Mahi
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes.
- Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s).
- Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika.
- Place an orange slice over each fillet.
- Evenly pour the crushed pineapple over all the fillets.
- Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.
Nutrition Facts : Calories 146.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 82.7, Sodium 173.4, Carbohydrate 13.2, Fiber 0.9, Sugar 11.4, Protein 21.4
BAKED MAHI MAHI WITH CITRUS GLAZE
Baked Mahi Mahi with Citrus Glaze | This Baked Mahi Mahi with Citrus Glaze is healthy, nutritious and delicious! | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees.
- In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.
- Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.
- Whisk everything together and bring to a low boil.
- Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.
- Whisk to create a slurry and the and to the saucepan, stirring rapidly.
- Reduce the heat and let it simmer.
- Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.
- Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.
- Remove from the oven and drizzle with the citrus glaze.
- Garnish with some left over orange zest and chopped parsley.
Nutrition Facts : ServingSize 4 g, Calories 325.3 kcal, Carbohydrate 3.6 g, Protein 20.4 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 111.1 mg, Sodium 9.8 mg, Fiber 0.5 g, Sugar 1.8 g, UnsaturatedFat 14.9 g
BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES
In the Yucatan region of Mexico, fish is commonly seasoned with spices like achiote, and wrapped in banana leaves to be grilled or roasted. In this recipe, we coat the filets with an aromatic citrus chile mixture made with cumin and oregano.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles.
- Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth.
- Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours.
- Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.
CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI
A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat.
- Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
- Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
- Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
- Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
HAWAIIAN-INSPIRED MAHI MAHI
Mild and delightful Hawaiian-inspired mahi mahi with a homemade citrus marinade. Perfect for a luau or theme night. Serve with sweet potatoes and Hawaiian bread.
Provided by Heather S
Categories Mahi Mahi Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
- Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
- Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
- Top fillets with reserved pineapple chunks.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 24 g, Cholesterol 104.1 mg, Fat 7.5 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 1.3 g, Sodium 744.6 mg, Sugar 19.1 g
CITRUS GLAZED MAHI MAHI
Make and share this Citrus Glazed Mahi Mahi recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
- Mix well and bring to a boil over medium heat.
- Cook until reduced by one half.
- Let cool until the glaze is thick and sticky.
- Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
- Pour remaining glaze over steaks when plated.
ISLAND-STYLE BAKED MAHI MAHI
This is a quick and delicious way to prepare the bountiful mahi mahi from our beloved Maui. Enjoy this taste of the islands!
Provided by mauigirl
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
- Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
- Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
- Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
- Place each fillet on a serving plate and top with 1/4 cup mango salsa.
Nutrition Facts : Calories 742.6 calories, Carbohydrate 38 g, Cholesterol 257.6 mg, Fat 47.4 g, Fiber 2.5 g, Protein 44.5 g, SaturatedFat 13.5 g, Sodium 1198.2 mg, Sugar 1.2 g
BAKED MAHI MAHI
I have used this method for fresh albacore, yellowtail, and dorado (mahi mahi). I am sure it would work for any firm white fish. Don't fear the mayonnaise! I was inspired by other delicious fish dishes that contained mayonnaise to create this quick simple preparation of fresh fish. My 2-year-old and my 4-year-old both ask for more!
Provided by SLOSUCH
Categories Mahi Mahi Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir mayonnaise, soy sauce, and garlic together in a bowl.
- Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 269 calories, Carbohydrate 3.3 g, Cholesterol 111.2 mg, Fat 15.9 g, Fiber 0.1 g, Protein 27.1 g, SaturatedFat 2.5 g, Sodium 561.4 mg, Sugar 0.3 g
BLACKENED MAHI-MAHI WITH PAPAYA-CITRUS SALSA (OR OTHER FISH)
This an adpated recipe from the NOLA.com. The original recipe was first published in the Times-Picayune in 1994, when the famous blackening technique became popular by Paul Prudhomme. The recipe, calls for mahi-mahi, but other local finfish (redfish, drum, pompano, swordfish or even salmon) can be substituted. Make your spice mix in advance. Overlap your prep and chill time to save time. The cooking process goes quick! (NOTE: READ FISH PREP TIPS FOR BEST RESULTS-Instruction #2)
Provided by gailanng
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To Make Blackened Spice Mix: In a food processor combine paprika, salt, garlic powder, onion powder, red pepper, black pepper, coriander, thyme leaves and oregano leaves. Pulse to combine well. Store in a clean air-tight glass jar. Keeps for about three months if it is moisture-free and cool. Note: this mixtures doesn't have to be processed, just mix together thoroughly.
- TIPS for preparing the mahi prior to cooking: Prepare the fish by cutting it into fillets no more than one-half-inch thick. This way the fish cooks quickly and finishes before the spice mixture is burnt and bitter. Cut thicker fillets into pieces by slicing them on a 30-degree angle for an even thickness. Remove all skin, fatty tissue and bones. Deep-chill the mahi-mahi in the freezer for about 30 to 60 minutes before cooking, but do not freeze it.
- To Make the Papaya-Citrus Salsa: In a medium bowl combine papaya, orange segments, lime juice, red onion (to your taste), green onions and cilantro. Season with salt and black pepper to taste. Refrigerate.
- To Cook the Mahi: Place a large, heavy, cast-iron skillet over medium-high heat and allow to warm until white hot, at least 15 minutes. Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula and turn on the exhaust fan to high.
- Pour the olive oil and melted butter into a shallow medium-size pan or plate. Pour the spice mixture into another shallow pan or plate. Remove the fish from the freezer. Dredge each piece through the olive oil/butter mixture on both sides to evenly coat, holding it above the oil for a few seconds to allow the excess to drop back into the pan. The oil coating should be very thin. Lay the mahi onto the spices and apply light pressure to adhere the spices to the fish. Turn over to completely enrobe both sides of the fish pieces with the spices. Lay the spice-coated fish onto a cookie sheet while repeating the coating process with the remaining fish.
- Carefully lay the spiced-coated mahi into the hot skillet without overlapping or crowding. Cook the fish until the spice mixture browns, about two minutes. Turn over and finish cooking, about two to three additional minutes, depending on the thickness of the fish. Remove to hot serving plates with a spatula, placing two slightly overlapping the pieces on the center of each plate. Depending on how large your cast iron pan, you may need to repeat this process.
- Divide the salsa in a band across the layered mahi or serve on the side. Garnish with the cilantro sprigs and serve immediately.
Nutrition Facts : Calories 413.2, Fat 15.4, SaturatedFat 5.2, Cholesterol 118.7, Sodium 2527.6, Carbohydrate 44.3, Fiber 10.3, Sugar 26.1, Protein 30.3
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