GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE
The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.
Provided by Chef Boy-R quotDiab
Categories Mahi Mahi
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut Mahi Mahi into 6 8-oz fillets.
- Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
- Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
- Melt butter in a small sauce pan, skim off excess fat (clarify).
- Preheat the Bar-B-Q to high.
- Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
- Return sauce to the sauce pan on low heat,.
- Add tomatoes, capers and fresh parsley; warm throughly only.
- Add a dash or two of cayenne.
- Salt and pepper to taste.
- Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.
Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46
GRILLED MAHI-MAHI WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
- Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay 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.
- Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.
Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams
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
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 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
MAHI MAHI IN CAPER GARLIC CREAM SAUCE
Make and share this Mahi Mahi in Caper Garlic Cream Sauce recipe from Food.com.
Provided by spatchcock
Categories Mahi Mahi
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
- Add lemon juice and serve over prepared mahi mahi fillets.
- For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
- Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
- Plate each fillet and serve with Caper Garlic Cream Sauce.
Nutrition Facts : Calories 619.8, Fat 46.3, SaturatedFat 28, Cholesterol 313.8, Sodium 941.5, Carbohydrate 8.1, Fiber 0.3, Sugar 1.5, Protein 43
GRILLED MAHI MAHI
This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.
Provided by Helene Rose-Carson
Categories Seafood Fish Mahi Mahi
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
- Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g
BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven broiler to high.
- Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
- Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
- Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
- Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams
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