Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find...
Author: France C
Make and share this Red Lobster's Mardi Gras Mahi recipe from Food.com.
Author: Sharon123
I made this recipe a while back from Foodnetwork by Bobby Flay. The yellow pepper-cilantro pesto topping is just marvelous.
Author: gailanng
Make and share this Cumin-Spiced Mahi Mahi Tacos With Nectarine-Avocado Salsa recipe from Food.com.
Author: gailanng
A little taste of Mexico. I adapted this recipe from one served on a fishing charter trip we took a few years ago.
Author: Vicki in AZ
This dish is a tasty way to prepare saltwater fish; try it with halibut or thresher shark. The Habanero-Peach Butter (recipe #501490) adds a lightly spicy,...
Author: lazyme
This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater....
Author: Helene Rose-Carson
Make and share this Grilled Mahi-mahi With Pineapple Salsa recipe from Food.com.
Author: MsKittyKat
You can substitute a lighter olive oil for the extra-virgin olive oil. Serve over rice.
Author: ErikaTC
Delicious and very easy to make. Adapted from Cooking Light 5-Star Recipes: The Best of 10 Years. Serving size: 4 oz. fish; 173 calories; 2.5 g fat; 14.7...
Author: ratherbeswimmin
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical...
Author: Wildflour
This is so good! I looked for a good recipe for maple glaze for chicken or fish or *whatever* that had the ingredients that I had on hand, but I just couldn't...
Author: Krystal-Belle
Explosion of flavor. Great sides for this dish would include small red potatoes baked with garlic and onions in a mixture of olive oil and butter or grilled...
Author: prolawn
This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree.
Author: Chef David Highlander
This is a Samoan raw fish dish, similar to Kokoda and ceviche. Use a firm white fish. If possible make your own coconut milk, but canned will do.
Author: Coasty