TORTA TAL-LAMPUKI (MALTESE FISH PIE)
Make and share this Torta Tal-Lampuki (Maltese Fish Pie) recipe from Food.com.
Provided by PanNan
Categories European
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 14
Steps:
- Make shortcrust pastry - place flour, shortening and salt in the food processor. Pulse until the mixture is grainy and particles are the size of peas or less. With the processor running, slowly add enough water until the pastry comes together in a ball. You may not need all of the water. Remove from the bowl and divide in two discs. Refrigerate while you make the rest of the recipe.
- Season the fish with salt and pepper and dredge in flour. Heat the olive oil in large skillet. Pan fry the filets until brown but not overcooked. Remove from the skillet and set aside.
- Add the sliced onion and saute until tender, adding more olive oil if necessary. Add the tomato, spinach and cauliflower florets. Saute for 2 minutes more. Add salt and pepper to taste, add a cup of water and cover. Simmer until the cauliflower florets are fork tender. Add the olives.
- Roll out one of the pastry discs and line the bottom of a large pie pan with it. Place half of the vegetable mixture in the pie. Place the fish filets on top of the vegetables and cover them with the remaining half of the vegetables. Roll out the other pastry disc and place it on top of the fish and vegetables layers.
- Place on the middle rack of the oven, preheated to 350°F Bake for 30 min or until the crust is golden brown.
Nutrition Facts : Calories 1598.5, Fat 95.3, SaturatedFat 22.1, Cholesterol 165.5, Sodium 698.2, Carbohydrate 124.2, Fiber 10.7, Sugar 6.5, Protein 63.5
LAMPUKI PIE ( MAHI-MAHI)
This is a typical maltese dish made with lampuki. Lampuki is mahi mahi when they are rather small and found in the mediterrenean, before they migrate. Be very careful to remove all the bones.
Provided by Wild Thyme Flour
Categories European
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- Pasrty: process olive oil and flour until incorporated. Add the eggs and enough water ( about 2 tbsp) to make a dough. cover with plastic wrap and rest it for half an hour.
- Filling: fry the onions in the olive oil until soft and golden. Add teh olives, capers and herbs and cook for a minute longer, stir in the tomato sauce and well squeezed spinach.Set aside to cool.
- Dip the skinned and deboned fish in flour and fry the pieces until golden, set aside to cool.
- Roll out half the dough to line a greased 30cm pie dish. Take half of the raw potato slices and lay on the bottom, on top fut half of the spinach mixture. distribute the lampuki fillets on top of this. Put the remaining spinach mix then the remaining potatoes.
- Roll out the remaining dough and lay on top, sealing with 1 egg mixed with some water. Glaze the top with the remaining egg and decorate with any remaining dough.
- Bake 190C for 45 minutes.
Nutrition Facts : Calories 1559.6, Fat 63.3, SaturatedFat 9.3, Cholesterol 253, Sodium 1561.9, Carbohydrate 172.9, Fiber 14.5, Sugar 5.9, Protein 75.3
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
LIKE AMERICAN GRILL'S SMOKED LEMON HONEY MARINATED MAHI MAHI
I ran across this and wanted to add it to my cookbook so thought I would share as well. Let me know what you think.
Provided by Crabbycakes
Categories Mahi Mahi
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
- Whip until well-mixed.
- Place fish in a shallow pan and pour marinade mixture over the top.
- Let stand for 2 to 3 hours in the refrigerator.
- Mahi mahi can be grilled or sautéed.
- Grilling is preferable, as it brings out more flavor.
- If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
- If sautéing, remove from marinade and place in sauté pan with a touch of oil.
- Cook until fish is golden brown.
POOR MAN'S LOBSTER ( MAHI MAHI)
I found a similar recipe on the internet and then I personalized it. I just love Mahi Mahi and this recipe really hits the spot. Simply decadent!
Provided by Mercy
Categories Mahi Mahi
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut fillets into 2 inch chunks and drizzle with the lemon juice.
- Pour the beer into the bottom of a saucepan (if using fresh lemon juice, toss the leftover lemon rind in with beer) and place a collapsible vegetable steamer over the beer.
- Bring the beer to a boil, place the fish chunks in the steamer, cover and steam for 5 to 10 minutes, dependent upon the thickness of the fish.
- The fish will be rubbery if it is overcooked.
- Meanwhile, heat the butter with the garlic and salt (I heat it slowly until the garlic is no longer raw).
- Remove the fish from the steamer and discard the beer/liquid/rind.
- Serve the fish chunks with the garlic butter dipping sauce.
Nutrition Facts : Calories 583.1, Fat 36.2, SaturatedFat 22.3, Cholesterol 257.1, Sodium 1093, Carbohydrate 8.4, Fiber 0.1, Sugar 0.3, Protein 43.4
EASY ASIAGO-CRUSTED MAHI MAHI
The moist flaky fish contrasts well with the panko crust to make for an amazing tasting and easy to make dinner any night of the week.
Provided by Stars-n-Atoms
Categories Mahi Mahi
Time 14m
Yield 2-4 Mahi Mahi, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First, rinse raw Mahi portion carefully with cool running water. Then place to dry on paper towel, turning to dry each side. Keep refrigerated until ready to use.
- Prepare Panko Mixture on plate: include Panko, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper. Mix so spices and herbs are well incorporated.
- Whisk egg white to even consistency.
- Heat olive oil in large skillet under medium heat.
- Dip each Mahi Mahi portion fully in egg wash, then dredge portion in panko mixture. Press the mixture gently to stick well to portion. Continue with all portions.
- Next, add Mahi Mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown.
- Finally remove from heat and plate up. Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top.
- Serve right away.
KEY WEST GRILLED MAHI-MAHI
Mahi-mahi is a dolphin-fish, not to be confused with dolphins or porpoises which are mammals. This is a deliciuos recipe that I stole from another cooking site! Cooking time does include marinading time.
Provided by Teri8551
Categories Mahi Mahi
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
- Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
- Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
- Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
- Serve Mahi-mahi with remaining sauce warmed.
MAHI MAHI POT PIE
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Heat the vegetable oil in a large skillet over medium heat.
- Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
- Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
- Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
- Gently fold the mahi mahi pieces into the soup mixture.
- Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
- Pour the soup mixture with the mahi mahi into the pie crust.
- Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
- Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 688.8 calories, Carbohydrate 72.6 g, Cholesterol 109.9 mg, Fat 32.7 g, Fiber 8.6 g, Protein 29 g, SaturatedFat 12.6 g, Sodium 1148.5 mg, Sugar 1 g
CURRIED MAHI MAHI
This is an original. It lends itself to any vege of your choice, however we prefer carrots, garlic, onion, pumpkin and potato, with zuchinni, peas and brocolli. How's that for variety?
Provided by Jamie Oliverreg
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cut the Mahi Mahi into bite sized portions and refrigerate until needed.
- Heat oil in a good heavy-based pan.
- Saute onion, garlic and curry powder until aromatic.
- Add all hard vegetables; carrot, potato, pumpkin.
- Add the stock.
- Cover and cook on medium heat until veges are al dente, or just cooked.
- Check and adjust seasoning; more salt or pepper to your taste.
- Add remaining vege and simmer until just done.
- Add fish lastly to prevent over-cooking.
- Serve on a bed of cous-cous or fragrant rice.
Nutrition Facts : Calories 446.4, Fat 8.5, SaturatedFat 1.4, Cholesterol 91.2, Sodium 210.7, Carbohydrate 62.3, Fiber 10.5, Sugar 11.3, Protein 33.5
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