Chile And Cumin Fried Mahi Mahi Food

THE BEST MAHI-MAHI

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.

FRIED MAHI MAHI | THE BEST WAY TO COOK MAHI MAHI

Steps:

• Cut the mahi mahi filets into strips and pad them dry with a paper towel.
• Mix the breadcrumbs, Mexican seasoning, salt, and pepper in a bowl.
• Crack the egg in a second bowl and whisk it to combine the yolk with the white.
• Put the flour in a third bowl.
• Cover the fillets with flour, then soak them in the egg mixture, and cover both sides with the breadcrumbs.
• Heat the oil to 350°F (180ºC), then fry one or two at a time for 3-4 minutes on each side until they're golden brown.
• Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
• Mix all the sauce ingredients in a bowl until combined and serve for dipping with the fried mahi mahi. Enjoy!

GRILLED CUMIN-SCENTED MAHI-MAHI

Steps:

• Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
• Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
• While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
• Preheat a grill.
• Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

CHILE AND CUMIN FRIED MAHI MAHI

Steps:

• Put water in a vegetable steamer and place it over high heat.
• Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
• Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
• Season fish with salt and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.
• To serve divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint.