Baked Mahi Mahi Food

MAHI MAHI

Steps:

• Use a pan large enough to lay all of the filets inches.
• Cover bottom with a thin layer of olive oil.
• Stir in butter and cook over medium to low heat until butter is melted.
• Stir in onions and shallots. Cook until they are soft.
• Using a garlic press add in the garlic cloves.
• Stir in sour cream.
• Mix together and cook until sour cream is melted inches.
• Spread all ingredients evenly in pan and lay the filets over this.
• Squeeze half of the lemon over filets and sprinkle with salt and pepper. Let cook until that side is done, about 5 minutes.
• Turn filets over, squeeze other half of lemon and sprinkle with salt and pepper. Turn off heat and cover pan. Leave in pan until done cooking, about another 5 - 7 minutes.
• You can leave them in pan until you are ready to serve to keep warm. Turning off the heat before they are done cooking helps make sure that they don't get over cooked.

BAKED CITRUS MAHI MAHI

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.

SIMPLE BAKED MAHI MAHI RECIPE

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.

BAKED MAHI MAHI

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.

BAKED MAHI MAHI RECIPE WITH CREAMY LEMON BUTTER SAUCE

Steps:

• Preheat oven to 450 F.
• In a small sauce pan, melt butter on low heat. Add garlic, thyme, lemon juice and zest, and cream and cook until a bit bubbly but not boiling (about 5 minutes). Remove from heat.
• Add oil to iron skillet or 6 x 9 oven-safe dish and arrange fish on top of oil. Pour butter mixture over top of fish. Cover and cook 15 minutes.
• Uncover and cook another 5 minutes to brown a bit.
• Remove from the oven and let sit 5-10 minutes before serving.
• Serve over rice or pasta, spooning sauce generously over top of fish.
• Leftovers can be safely kept in the refrigerator up to 3 days.

CRISPY TARRAGON BAKED MAHI-MAHI

Steps:

• Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.
• Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.

BLACKENED MAHI MAHI

Steps:

• Preheat oven to 450 degrees F.
• Line a sheet pan with foil and coat with 3 Tbsp. of olive oil.
• Lay the thawed Mahi Mahi fillets onto the oil.
• In a small bowl, combine the blackening spices and mix to combine.
• Thoroughly coat both sides of the Mahi Mahi fillets with the seasoning mixture.
• Bake for 10-12 minutes or until flaky, and the internal temperature reaches 137 degrees F.
• Remove from oven and serve immediately. Serve with your favorite aioli, like this roasted chili aioli, or remoulade sauce.

OVEN ROASTED MAHI MAHI

Steps:

• Preheat an oven to 400°F.
• Lay the bottom of a baking sheet pan with parchment paper and brush with olive oil, then add the fish filets to the pan.
• Brush the fish fillets all over with olive oil, rub in the lemon zest and garlic, then squeeze the juice from 1 lemon over the fish.
• Season with sea salt and fresh ground pepper. Toss the grape tomatoes in 1 teaspoon of olive oil, a pinch of salt and pepper and add to the pan.
• Top fish fillets with fresh thyme and roast until the fish fillets are just opaque in the center, about 10-15 minutes, depends how thick are the fillets.
• Snap off the woody ends of the asparagus and discard.
• In another baking sheet pan, add the asparagus, drizzle with olive oil, juice of half lemon, sea salt and pepper. Toss the asparagus to evenly coat with oil.
• Roast on the top rack of the oven for just 10-15 minutes for a mildly cooked asparagus.
• Remove fish from oven, discard the thyme sprigs and top with fresh thyme sprigs for serving and juice from the remaining half lemon.
• Serve immediately with the roasted tomatoes and asparagus topped with feta crumbles.
• Enjoy!

PARMESAN CRUSTED BAKED MAHI MAHI

Steps:

• Preheat the oven to 425° and line a rimmed baking sheet with parchment paper or aluminum foil.
• Set three wide and shallow bowls in front of you. Mix flour with salt, garlic powder, and grated Parmesan cheese in first bowl. Whisk eggs with salt and pepper in another bowl. Mix Panko bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt in a third bowl.
• Coat each piece of fish in flour first, then in egg, and last in the Panko mixture. Pat the coating onto the fish firmly and lay in on the prepared baking sheet.
• Bake for 18-22 minutes, depending on the thickness of the fish.

BAKED MAHI MAHI WITH WINE AND HERBS

Steps:

• Preheat oven to 450 degrees F.
• Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.
• Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.
• Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

PARMESAN HERB BAKED MAHI MAHI

Steps:

• Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
• Place mahi mahi on a greased 9x13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
• Bake for 18-20 minutes or until cooked through and topping is golden brown.
• Garnish with chopped green onions, chives, or a lemon slice if desired.

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!!

OVEN BAKED MAHI MAHI WITH ORANGE AND GRAHAM CRACKER CRUST

Steps:

• Turn on oven to 375 degrees
• Wash fish with lemon in a glass bowl and drain all liquid. Add all ingredients for fish marinade and let sit for 15 minutes.
• In another bowl, combine orange zest, brown sugar, lemon juice, orange juice and graham cracker crumbs until thoroughly mixed (can also be placed in a food processor).
• Once marinade is set, Coat fish with graham cracker mixture and place on non-stick baking tray.
• Drizzle with Olive oil.
• Cover with aluminium foil and place in oven and let bake for 20-25 mins until tender and cooked in centre. Serve hot.

ISLAND-STYLE BAKED MAHI MAHI

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.

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.

BAKED MAHI MAHI

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.

EASY BAKED MAHI MAHI RECIPE

Steps:

• Preheat the oven to 425 F.
• Prepare the glaze: In a bowl, combine the honey, garlic, coriander, white pepper, chili powder, ¼ teaspoon salt, and juice from half the orange. Whisk well until completely combined.
• Place the mahi mahi fillets on a foil-lined baking sheet. Brush each fillet with a generous amount of glaze, reserving any remaining glaze. Slice the remaining half of the orange, and slide the slices under the fillets for baking. You can also put the slices on top of the fillets.
• Bake the mahi mahi for 20 minutes, or until flaky. Once done, remove from the oven.
• While the fish is baking, prepare the salsa. In a medium bowl, combine the diced mangoes, yellow bell pepper, and red bell pepper. Add the cilantro, olive oil, lime juice, and the remaining salt, and mix well to combine.
• To serve, brush the mahi mahi with the remaining orange glaze, then top with mango pepper salsa.

EASY OVEN BAKED MAHI MAHI RECIPE

Steps:

• Preheat ovento 425 degrees.
• Rinse the fishand pat it dry with paper towels. Sprinkle inside of the fish cavity with saltand black pepper.
• Place the butterin a large, heavy-duty plastic bag and add the fish. Turn the fish around tocoat it properly with the butter.
• In a shallowbaking dish, place all the butter-covered fish filets skin side down.
• Bake them untilthe outside is golden brown and fish fillets pull apart easily at the backbonewith a fork (about 18 minutes). Serve immediately.