Fried Mahi Mahi The Best Way To Cook 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!

EASY PERFECT MAHI MAHI RECIPE

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.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

AIR FRYER MAHI MAHI WITH BROWN BUTTER

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Season mahi mahi fillets with salt and pepper and spray with cooking spray on both sides. Place fillets in the air fryer basket, making sure to leave space in between.
• Cook until fish flakes easily with a fork and has a golden hue, about 12 minutes.
• While fish is cooking, melt butter in a small saucepan over medium-low heat. Bring butter to a simmer and cook until butter turns frothy and a rich brown color, 3 to 5 minutes. Remove from heat.
• Transfer fish fillets to a plate and drizzle with brown butter.

STEAMED MAHI MAHI

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

MAHI MAHI

Steps:

• Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
• In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
• Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
• Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
• To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions.