Halibut Or Mahi Mahi Baked In Fresh Green Salsa Food

SEARED MAHI-MAHI WITH GREEN GAZPACHO SAUCE

Steps:

• Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor. Using on/off turns, blend mixture until finely chopped. Transfer to bowl. Season with more vinegar, if desired, and salt and black pepper.
• Sprinkle fish fillets on both sides with salt, pepper, and cumin. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add fish and cook 5 minutes. Turn over, cover, and cook until fish is just opaque in center, 4 to 5 minutes.
• Divide gazpacho sauce among 4 plates. Top each with 1 fish fillet. Scatter tomatoes atop and around fish and serve.

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Steps:

• Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
• Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
• Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
• In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
• Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
• Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
• In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Steps:

• Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
• Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
• Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
• Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA

Steps:

• Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
• Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.

HALIBUT WITH ROASTED BEETS, BEET GREENS, AND DILL-ORANGE GREMOLATA

Steps:

• Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
• Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
• Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

SIMPLE BAKED MAHI MAHI RECIPE

Steps:

• Preheat the oven to 400 F.
• Pat the mahi mahi fillets dry, and debone them.
• Melt the butter, and mix in the minced garlic, chopped herbs, sea salt, and pepper. Stir until the salt dissolves.
• Grease a baking dish, and place the fillets in it. Spoon half of the butter mixture over the top. Top each fillet with 1 lemon slice.
• Bake on the middle rack for 12 to 16 minutes. The cook time is based on the thickness of the fillets.
• Serve the mahi mahi fillets with the remaining herb butter and lemon wedges.

MEDITERRANEAN MAHI MAHI

Steps:

• In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.

SEARED HALIBUT WITH ANCHOVIES, CAPERS AND GARLIC

Steps:

• Heat oven to 400 degrees. Put a large skillet, preferably nonstick, over medium-high heat, and leave it there until hot. Add oil and butter together. Butter should sizzle. When butter foam subsides, add fish, and season it lightly with salt and pepper. Brown fish, basting with pan juices, then turn, and brown again. Do not worry about cooking through. Turn off heat, put fish on an ovenproof plate, and place it in oven.
• Turn heat under skillet to medium, and add anchovies and garlic. Cook, stirring occasionally, until anchovies break up, just a couple of minutes. Add capers and wine, and turn heat to high. Cook until wine is reduced by half. Return fish and its juices to pan, and turn it in sauce once or twice. Fish should be cooked through by now. (A thin-bladed knife inserted into its thickest part will meet little resistance.)
• Taste sauce, add some lemon juice, then taste again. It should be strong-tasting but only mildly acidic. Remove fish to serving plate, spoon sauce on top, and garnish with parsley.

SEAR-ROASTED HALIBUT WITH TOMATO & CAPERS

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over medium-high heat until shimmering hot. Add the fish, evenly spaced, and cook without touching until it browns and releases easily from the pan (check by gently lifting one of the corners), about 3 minutes. Flip the fish, sprinkle the garlic around it, and cook until the garlic just starts to brown on some edges, about 30 seconds. Pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is just firm to the touch and opaque when you pry open a thicker piece with a paring knife, 3 to 6 minutes. Let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over it.

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

HALIBUT OR MAHI MAHI BAKED IN FRESH GREEN SALSA

Steps:

• Preheat oven to 375. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
• Scrape flour paste into a blender. Add tomatillos, onion, chilies, chopped cilantro, chicken broth, and 1/2 cup sour cream. Puree in blender. Pour green sauce back into frying pan; add salt and lime juice to taste and bring to a boil.
• Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8 by 12 in baking dish.
• Pour evenly over fish.
• Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.
• Serve up fish and spoon sauce over portions. Top off with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves.

BAKED MAHI MAHI RECIPE WITH TOMATOES & OLIVES

Steps:

• Place mahi mahi fillets in a glass or ceramic casserole dish (no metal). Season with salt and pepper. Pour lemon juice over fillets and let stand for 10 minutes.
• Meanwhile preheat oven to 375° F.
• Heat oil in a large skillet over medium heat. Saute onions until almost translucent. Add garlic and cook for 30 seconds. Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes).
• Add tomatoes, olives, parsley, capers, oregano and crushed red pepper to skillet and stir to combine. Season to taste with salt and pepper.
• Ladle tomato mixture over fish in casserole dish making sure each fillet has sauce on top of it. Bake for 15-25 minutes or until fish reaches 137°F.
• Serve immediately over rice or orzo, ladling extra sauce on top.

MAHI-MAHI WITH PEACH SALSA

Steps:

• Make the salsa by thoroughly mixing all ingredients, and chilling for a few hours to let flavors blend and mature. For the Mahi-mahi: Prepare the grill. Squeeze the lemon over the fish. Spread the garlic over the fish, season with salt and pepper. Sprinkle the olive oil over the fish. When the grill is ready, cook the fish for three to four minutes on a side, depending on thickness. For well done you want a temperature of 160 degrees F on a meat thermometer. The salsa can be served under, on top of or next to the Mahi; it tastes great whichever way you choose.