LIME-MARINATED MAHI MAHI
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
- Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
- Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
- Garnish with the twists of lime zest to serve.
Nutrition Facts : Calories 860 calories, Carbohydrate 2.5 g, Cholesterol 81.8 mg, Fat 84.9 g, Fiber 0.5 g, Protein 21 g, SaturatedFat 12 g, Sodium 99.4 mg, Sugar 0.4 g
TEQUILA-LIME MAHI MAHI TACOS
Mild mahi Mahi takes on the flavors of our zesty marinade.
Provided by Larraine Perri
Categories Tequila Citrus Fish Quick & Easy Dinner Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
MAHI MAHI TACOS
Mahi Mahi Tacos go from prep to table in about 30 minutes. Seasoned fish is perfectly cooked then drizzled with a spicy sauce and topped with cilantro lime fish taco slaw.
Provided by Kimberly
Categories Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Combine the garlic powder, onion powder, and seafood seasoning in a small bowl. Set aside.
- Pat the fish fillets dry with a paper towel. Sprinkle the fish on both sides with the seasoning mix and press gently to ensure it sticks.
- Heat a medium skillet over low to medium heat. Add the butter and olive oil. Once the butter melts, add the fish. Cook for 3 to 5 minutes on each side. An instant read thermometer should read 145°F when inserted into the thickest part of the fish. The fish should be opaque and flake easily when done.
- Remove the fish from the pan to a waiting plate. Let it rest for 5 minutes, then cut it into large pieces. Divide the fish evenly between the tortillas. Top with fish taco sauce and slaw.
- Serve immediately with lemon wedges. Storage is not recommended.
Nutrition Facts : Calories 462 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 17 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 Tacos, Sodium 669 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
MAHI MAHI TACOS
Mahi Mahi tacos are a flavorful, fun and fast dinner that is perfect for Taco Tuesday, or any night you need a fast meal.
Provided by Marjorie @APinchOfHealthy
Categories Main Course
Time 20m
Number Of Ingredients 21
Steps:
- Place the fish onto a clean plate and lightly pat it with a clean paper towel.
- Make the spice blend. Combine the garlic powder, onion powder, paprika, oregano, chili powder, salt and pepper in a small bowl and mix to combine.
- Liberally season both sides of each filet with the spice blend.
- Place a cast iron pan over medium-high heat and add butter and oil. Once the butter and oil is nice and hot, add the seasoned fish in a single layer into the bottom of the pan. If your pan is too small to fit all four filets, then do this in batches. Cook, for several minutes, until golden brown on one side. Try not to touch them as they cook. Use a fish spatula or metal spatula to carefully flip the fish over and continue to cook until opaque and completely cooked through, about 3-4 minutes. Squeeze lemon on top.
- Make the creamy spicy sauce: In a small bowl combine the mayo, hot sauce, honey, salt and pepper and mix well. Add in a squeeze of lime.
Nutrition Facts : Calories 253 kcal, Carbohydrate 13 g, Protein 17 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 567 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
MAHI MAHI WITH CILANTRO AND LIME
From a recipe card found in the seafood section of the grocery store. Saving it on Zaar for safe keeping because I love Mahi Mahi and during the hot summer months, it's nice to be able to cook it on the grill.
Provided by Denise in NH
Categories Mahi Mahi
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl. Pour over Mahi Mahi.
- Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork. Garnish with fresh cilantro if desired.
CILANTRO-LIME MAHI MAHI TACOS
Make and share this Cilantro-Lime Mahi Mahi Tacos recipe from Food.com.
Provided by Leah_Luu
Categories Tex Mex
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
- In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well.
- In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt.
- Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side.
- Transfer fish to a cutting board and coarsely chop.
- Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.
Nutrition Facts : Calories 404.8, Fat 16.5, SaturatedFat 5.1, Cholesterol 100.4, Sodium 1032.6, Carbohydrate 42.2, Fiber 9.2, Sugar 7.8, Protein 27.4
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