Garlic Lemon Mahi Food

GARLIC-LEMON MAHI FILETS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
• Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
• Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
• Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.

GARLIC LEMON MAHI MAHI

Steps:

• Pat the mahi mahi dry with paper towels, and then season both sides with salt and pepper.
• Heat up 1 tbsp of butter in a cast iron skillet or cooking pan over medium high heat. Once the pan is hot, add mahi mahi and let it cook without moving it for about 3-4 minutes.
• Flip the mahi mahi to the other side. Let it cook for about a minute, and then bump the heat down to medium low. Add another tbsp of butter, lemon juice, minced garlic to the pan. Swirl the mixture around the pan.
• Sprinkle some dried parsley on top, and garnish with sliced lemons, and serve!

MAHI MAHI RECIPE WITH LEMON GARLIC SAUCE

Steps:

• Season the mahi mahi. Gently pat each mahi-mahi fillet dry with paper towels and generously season both sides of each fillet with salt and lemon pepper. Set aside.
• Prepare the ingredients for the Lemon garlic sauce. Thinly slice one lemon and juice the other lemon into a small bowl so that you have approximately 4 tablespoons of fresh lemon juice. Mince the garlic and set it aside so that it is already ready for when it's time to cook the butter sauce.
• Pan sear the mahi mahi. Add the olive oil to a large skillet set over medium-high heat. Once the olive oil is nice and hot, carefully add each fillet. Sear, undisturbed, until nicely golden brown on the bottom, and the sides are cooked just past halfway up the fillets, about 4 minutes depending on the thickness of your fish (the fish is cooked when it's no long opaque-looking). Flip and continue to cook on the other side until just cooked through, about 2-4 minutes more (mahi-mahi should reach an internal temperature of 137°F). Remove from heat and transfer fillets to a serving plate.
• Prepare the garlic butter sauce. In the same skillet (or in a new one), heat the butter, lemon juice, and lemon slices over medium heat. Heat until the butter is melted and just starting to bubble. Stir in the garlic, reduce heat to low, and continue to cook for 1 minute, or until the garlic is lightly golden. Stir in the fresh minced parsley and drained capers (optional).
• Combine and serve. Spoon the garlic butter sauce over the mahi-mahi and serve immediately.

MAHI-MAHI WITH GARLIC-LIME OIL

Steps:

• Prepare an outdoor grill for medium-high heat.
• Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
• Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
• Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

GARLIC-LEMON MAHI

Steps:

• In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.

GARLIC-LIME MAHI MAHI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk lime juice, olive oil, garlic, soy sauce, mustard, salt, and pepper together in a bowl; brush over mahi mahi to coat.
• Bake on the preheated grill for 5 minutes, flip, brush again with the lime juice mixture, and continue grilling until the fish flakes easily with a fork, about 5 minutes more.