EASY PERFECT MAHI MAHI RECIPE
Mahi Mahi, otherwise known as Dorado, is deservedly a popular fish. When done right, mahi mahi is tender, flaky, and deliciously flavorful. This lemon garlic butter sauce is sensational.
Provided by Chew Out Loud
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400F with rack on middle position.
- Lemon Garlic Mixture (can be made ahead) - in a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.
- Pat-dry all excess moisture from the fish fillets with paper towels. This step is important, so be sure to pat off as much moisture as you can. Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside.
- In a large oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and let cook until browned on one side, about 3 minutes - do not move fish around. Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven.
- Roast fish at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook. A minute before fish is done cooking in oven, heat your small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly.
- Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well. Serve with extra lemon slices for garnish.
Nutrition Facts : Calories 193 kcal, Sodium 124.4 mg, Fat 13 g, SaturatedFat 4.6 g, Carbohydrate 0.1 g, Protein 20 g, Cholesterol 67.4 mg, ServingSize 1 serving
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 FISH TACOS
In this mahi-mahi fish taco recipe, chili-coated fish gets a lovely crust from the hot pan. The creaminess of the avocado sauce complements the crisp crunch of the jicama, and it's all pulled together in 20 minutes.
Provided by Liv Dansky
Categories Healthy Fish Taco Recipes
Time 20m
Number Of Ingredients 13
Steps:
- Sprinkle fish evenly with chili powder and pepper. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the fish; cook until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate; sprinkle evenly with 1/4 teaspoon salt. Set aside.
- Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
- Use a fork to flake the fish into large pieces. Top tortillas with the fish, jicama, the avocado sauce, sliced chile (or jalapeño) and cilantro. Serve immediately.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 32.3 g, Cholesterol 85.5 mg, Fat 14 g, Fiber 7.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 429 mg, Sugar 1.8 g
GRILLED MAHI-MAHI TACOS
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 30
Steps:
- For pico de gallo:
- Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
- For crema:
- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
- For tacos:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
MAHI MAHI TACOS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield about 4 to 5 servings
Number Of Ingredients 16
Steps:
- Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
- Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
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
EASY MAHI MAHI FISH TACOS
These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.
Provided by jacquixox
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
- Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
- Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
- Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
- Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g
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- Blackening Seasoning: Combine all herbs and spices into a small bowl and season each side of the mahi-mahi well. Note: there will be some leftover after you get done seasoning the fish.
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