BLACKENED MAHI MAHI
Blackened mahi mahi has a flavorful crust of spicy blackened fish seasoning. Make this simple mahi recipe for dinner in only 15 minutes!
Provided by Kevin Is Cooking
Categories Dinners
Time 11m
Number Of Ingredients 11
Steps:
- Rinse the fish and pat dry with paper towels.
- In a small bowl mix together the spices and set aside.
- Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
- Toss the mahi mahi in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere.
- Immediately sear on high heat 2-3 minutes per each side or until desired doneness is reached and center is cooked. Don't overcook as it will dry out. Serve immediately with slices of lemon and steamed rice.
Nutrition Facts : Calories 404 kcal, Carbohydrate 2 g, Protein 43 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 227 mg, Sodium 404 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST EVER BLACKENED MAHI-MAHI FILLETS RECIPE
You will swoon over this easy recipe for the Best Ever Blackened Mahi-Mahi Fillets. Blanketed in a homemade cajun blackening seasoning mix and pan-seared in a screaming hot cast-iron skillet, these blackened mahi-mahi fillets are moist, with a crispy flavor-packed crust!
Provided by Sharon Rigsby
Categories Main Course
Time 10m
Number Of Ingredients 13
Steps:
- Combine all blackening spices in a bowl to make the seasoning and mix well. Store any leftover seasoning mix in an airtight container for future use.
- Use a paper towel and pat dry the fillets.
- Melt two tablespoons of butter. Use a pastry brush and coat both sides of the fillets.
- Top each fillet with about a tablespoon of the blackened spice mix and rub in with your fingers. Flip over and do the same thing on the other side.
- Add three tablespoons of butter (you can substitute olive oil) to a cast-iron skillet over medium-high heat.
- Set your kitchen exhaust fan to high. Blackening fish will produce smoke. When the butter is melted and the skillet is hot, add the fish and let it cook undisturbed for 3 minutes.
- Use a fish spatula or pancake-turner and turn the fillets over. Cook for another three to four minutes. You can tell when fish is done when the flesh turns opaque and flakes easily when pierced with a fork. Be careful not to overcook.
- Serve the blackened mahi-mahi hot with a squeeze of lemon juice over the top.
Nutrition Facts : Calories 292 kcal, Carbohydrate 6 g, Protein 32 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 162 mg, Sodium 1317 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED MAHI-MAHI SANDWICHES
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
- For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
- For the sandwiches: Preheat the grill to medium-high heat.
- Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
- Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
- Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.
GRILLED MAHI-MAHI WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
- Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay 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.
- Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.
Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
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- Pat dry your Mahi-Mahi with paper towels and set aside. Discard the paper towels and wash your hands.
- Mix together paprika, onion powder, garlic powder, ground black pepper, salt, cayenne pepper, oregano, and thyme in a shallow bowl.
- Press Mahi-Mahi into seasoning and flip, coating the fish completely with blackening seasoning on both sides.
- Add your oil to a cast-iron skillet (preferred) or nonstick pan, and turn stove on to medium heat to get the oil nice and hot.
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