CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI
A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat.
- Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
- Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
- Brush the grill grates generously with oil. Place 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.
- Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
BAKED CITRUS MAHI MAHI
Make and share this Baked Citrus Mahi Mahi recipe from Food.com.
Provided by Parsley
Categories Mahi Mahi
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 82.7, Sodium 173.4, Carbohydrate 13.2, Fiber 0.9, Sugar 11.4, Protein 21.4
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
BAKED MAHI MAHI WITH CITRUS GLAZE
Baked Mahi Mahi with Citrus Glaze | This Baked Mahi Mahi with Citrus Glaze is healthy, nutritious and delicious! | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Number Of Ingredients 14
Steps:
- Preheat your oven to 400 degrees.
- In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.
- Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.
- Whisk everything together and bring to a low boil.
- Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.
- Whisk to create a slurry and the and to the saucepan, stirring rapidly.
- Reduce the heat and let it simmer.
- Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.
- Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.
- Remove from the oven and drizzle with the citrus glaze.
- Garnish with some left over orange zest and chopped parsley.
Nutrition Facts : ServingSize 4 g, Calories 325.3 kcal, Carbohydrate 3.6 g, Protein 20.4 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 111.1 mg, Sodium 9.8 mg, Fiber 0.5 g, Sugar 1.8 g, UnsaturatedFat 14.9 g
CITRUS GLAZED MAHI MAHI
This Citrus Glazed Mahi Mahi is light with the perfect combination of sweet and spicy. This meal takes only a few minutes from start to finish, making it the perfect option for a weeknight dinner.
Provided by Cooking With Fudge
Categories Main Course
Number Of Ingredients 7
Steps:
- Preheat your oven to 550 degrees.
- Put the fish in a baking dish.
- Spray with avocado oil spray and season with salt and pepper.
- Bake for 7-10 minutes.
- While the fish is cooking, heat the orange marmalade, 2-3 tablespoons of orange juice, and red pepper flakes in a sauce pan.
- Once the fish is done, top with the sauce and garnish with orange zest.
Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 17 g, Protein 21 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 406 mg, Fiber 1 g, Sugar 15 g
CITRUS-GLAZED MAHI MAHI
Learn how to make Salt Creek Grille Princeton's deliciously fresh Citrus Glazed Mahi Mahi for your summertime dinner party!
Provided by Salt Creek Grille Princeton
Time 59m59S
Yield 4
Number Of Ingredients 25
Steps:
- Season the Mahi Mahi on all sides with salt and black pepper. Grill on high heat until caramelized. Coat the fish in 1 ounce of the citrus glaze. Finish in the oven until medium to medium well, and let stand for 5 minutes.
- In a large sauce pot, bring all ingredients to a simmer. Slowly reduce to one quart. NOTE: Reducing too fast at too high of a heat may cause the glaze to become bitter. The more surface area, the better and faster it will reduce. When reduced, strain through a chinois, cool, and reserve for use.
- Puree all ingredients, except for the cream, in a blender on low speed until almost smooth, Stopping and stirring when needed if the mixture becomes stiff. On low speed, slowly add the cream in a small stream and increase the speed until the mixture has become thick and smooth (whipping the cream in the mixture until stiff). Season with Kosher salt to taste, remove from the blender, and reserve chilled.
- While the fish is resting, bring a medium saute pan to high heat. Add the oil, kale, and garlic. Saute until the kale has begun to wilt. Add the tomatoes and citrus and saute until just warmed through, approximately 1 minute. Season with Salt to taste.
- To Serve: Place 1.5 ounces of the avocado mousse in a circle on the left center of the plate. Evenly divide half of the kale mixture on the right center of the plate. Put the Mahi Mahi in the center of the plate (reheat in the oven if necessary). Place the remaining kale mixture over the back corner of the fish. Drizzle 1 ounce of citrus glaze around the fish. Top with micro greens, and serve!
CITRUS GLAZED MAHI MAHI
Make and share this Citrus Glazed Mahi Mahi recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
- Mix well and bring to a boil over medium heat.
- Cook until reduced by one half.
- Let cool until the glaze is thick and sticky.
- Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
- Pour remaining glaze over steaks when plated.
CITRUS GLAZE
This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.
Provided by BEYOND7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
- Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g
GINGER GLAZED MAHI MAHI
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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