Honey Sesame Mahi Mahi Food

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

SWEET SESAME MAHI MAHI

Steps:

• Toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside.
• Rub the mahi mahi fillets with the sesame oil to lightly coat.
• Sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick.
• Heat the vegetable oil in a large non-stick skillet over medium heat.
• Lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. Serve with the pineapple mixture.

SESAME CRUSTED MAHI MAHI II

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
• Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

GINGER GLAZED MAHI

Steps:

• Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
• Preheat oven to 400.
• In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
• Place fish in skillet, but be careful--it will splatter a bit.
• Leave the fish to sizzle away for 5 minutes.
• Flip the fish over and place entire pan in the oven for 15 minutes.
• Enjoy.

KOREAN SESAME AND CHILE ROASTED MAHI-MAHI WITH SPINACH SALAD

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Zest lemon, halve, and juice. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim green onions, thinly slice white portions, and julienne green portions. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper. 2 Make the Sesame Chile Paste Combine gochujang (to taste), sesame seeds, honey, half the lemon zest (reserve remaining for garnish), and 1 Tbsp. olive oil in a small bowl. 3 Cook the Fish Heat a medium non-stick oven-safe pan and 2 tsp. olive oil over medium-high heat. Gently place mahi-mahi in hot pan and cook 3-4 minutes on one side, or until golden brown. Flip, spread sesame chile paste on top, and transfer to oven. Bake 5-7 minutes, or until mahi-mahi reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven - handle will be hot! 4 Make the Salad While fish roasts, whisk together soy sauce, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, ginger, and white portions of green onion in a large mixing bowl. Add spinach, red pepper, and shredded cabbage. Mix and toss to coat. Season to taste with salt and pepper. 5 Plate the Dish Place salad on a plate. Serve mahi-mahi on top of salad and garnish fish with green portions of green onion and remaining lemon zest.

MAHI MAHI WITH TERIYAKI SAUCE MARINADE

Steps:

• Melt 1 Tblsp. butter over low heat. Add garlic. Saute garlic until tender. Remove from heat.
• Stir in teriyaki, lemon juice, honey and sesame seeds.
• Pour over fish and marinate for at least 30 minutes.
• Heat 1 Tblsp. butter in pan at medium heat.
• Add fish, saute 4-5 minutes on each side, basting with marinade.
• Garnish with parsley.

HONEY SESAME MAHI MAHI

Steps:

• In a skillet melt 1 Tbs of butter over medium heat, add garlic, and sauté 'til tender (watch carefully so that it doesn't burn!).
• Remove from heat and stir in teriyaki sauce, lemon juice, honey and sesame seeds.
• Let cool a few minutes then pour over fish and marinate 30 minutes in refrigerator.
• Heat remaining Tbs of butter in skillet over medium heat.
• Remove fish from marinade and add to pan, sautéing 4-5 minutes per side and basting with marinade.
• Note: I like to toast the sesame seeds before adding them to the mixture for a more pronounced flavor.

GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE

Steps:

• Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
• Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
• Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
• Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
• Top with garlic, green onion and sesame seeds.
• Salt and pepper to taste.
• Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
• Serving Suggestion: Excellent served over white jasmine rice.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.