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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g
GRILLED CUMIN-SCENTED MAHI-MAHI
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
- Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
- While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
- Preheat a grill.
- Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams
YUCATECAN -STYLE GRILLED MAHI-MAHI
Provided by Steven Raichlen
Categories Citrus Fish Herb Low Fat Low Cal High Fiber Backyard BBQ Dinner Lime Orange Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
- Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
- Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.
GRILLED MAHI MAHI
Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
GRILLED MAHI MAHI
From The South Beach Diet. Simple, yet tasty. I omit salt from the majority of my recipes, but always include it in the posting.
Provided by WendyMaq
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the mahi mahi into 4 serving size portions.
- Brush both sides of the fish with the olive oil.
- Brush both sides of the fish with the lemon juice.
- Sprinkle with Salt and pepper.
- Rub Garlic on the fish.
- To Grill: spray grill rack or grill basket with olive oil cooking spray. Grill fish over med-hot coals for 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
- To Broil: Spray rack of broil pan with olive oil cooking spray. Broil the fish 4 inches from the heat 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
- Top with capers (if using) when serving.
Nutrition Facts : Calories 119.1, Fat 3, SaturatedFat 0.5, Cholesterol 82.7, Sodium 245.4, Carbohydrate 0.7, Sugar 0.1, Protein 21.1
GRILLED MAHI MAHI
Nice blend of flavors for this fish. This was a recipe I altered some from a cooking magazine. This recipe may also be broiled. Leftovers are even better the next day if you have any left.
Provided by Peeps
Categories Mahi Mahi
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
- Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
- Add fish; turn and rub to distribute marinade evenly.
- Refrigerate for no more than 30 minutes so fish doesn't break down.
- Place fish on grill over medium heat or 4 to 6 inches from coals.
- Grill 8 to 10 minutes or until fish flakes.
- Turn once and spoon remaining marinade over fish halfway through grilling time.
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