Lamu Style Mahi Mahi Food

GRILLED MAHI-MAHI WITH MOJO

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.

LAMU STYLE MAHI MAHI

Steps:

• In a small bowl, mix garlic, lime juice, cumin, and pepper into a paste.
• Spread mixture onto fish& let sit for 20 minutes.
• Heat oil in a large skillet and saute fish over moderate heat for 8 minutes, turning it over halfway through the cooking time.
• Drain onto paper towels.
• Serve garnished with lime slices.

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

MAHI MAHI

Steps:

• Use a pan large enough to lay all of the filets inches.
• Cover bottom with a thin layer of olive oil.
• Stir in butter and cook over medium to low heat until butter is melted.
• Stir in onions and shallots. Cook until they are soft.
• Using a garlic press add in the garlic cloves.
• Stir in sour cream.
• Mix together and cook until sour cream is melted inches.
• Spread all ingredients evenly in pan and lay the filets over this.
• Squeeze half of the lemon over filets and sprinkle with salt and pepper. Let cook until that side is done, about 5 minutes.
• Turn filets over, squeeze other half of lemon and sprinkle with salt and pepper. Turn off heat and cover pan. Leave in pan until done cooking, about another 5 - 7 minutes.
• You can leave them in pan until you are ready to serve to keep warm. Turning off the heat before they are done cooking helps make sure that they don't get over cooked.

MAHI MAHI WITH CITRUS

Steps:

• Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture, turn to coat, and marinate at room temperature for 10 minutes.
• Heat grill pan or nonstick skillet over medium-high heat. Add fish and cook 3 to 4 minutes per side. Serve hot.

MAHI MAHI WITH CILANTRO AND LIME

Steps:

• Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl. Pour over Mahi Mahi.
• Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork. Garnish with fresh cilantro if desired.

MAHI MAHI

Steps:

• Combine everything except the coconut oil & fish in a bowl stir.
• Saute mahi mahi in coconut oil for 3 minutes.
• Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
• Served with panfried rosemary/garlic potatoes and carmalized onions.

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.

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.

MAHI MAHI WITH CITRUS

Steps:

• Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture.
• Heat grill pan or nonstick skillet over medium-hi heat. Add fish and cook 3-4 minutes per side.

MAHI MAHI IN CAPER GARLIC CREAM SAUCE

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.

MAHI MAHI IN BANANA CRUST

Steps:

• Heat oven to 350°.
• Season fillets with salt, pepper, garlic and lime juice.
• Let marinate for 20 minutes.
• Meanwhile, grind banana chips in a blender, using the pulse button.
• Dredge fillets in flour, egg and banana crumbs.
• Place on a wire rack on a baking sheet and spray lightly with cooking spray on all sides.
• Bake for 20 to 30 minutes, depending on thickness of fillet (I like my fillets thick 3/4") make sure that you do not over bake.

GREEK-STYLE MAHI MAHI

Steps:

• Preheat broiler.
• Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
• Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
• Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
• Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
• Serve with:
• toasted orzo with saffron and fennel

TROPICAL MAHI MAHI

Steps:

• In a large resealable plastic bag, combine the flour, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper; add fillets. Seal bag and turn to coat. , In a large skillet, heat butter and oil. Cook mahi mahi over medium-high heat for 2-3 minutes on each side. Remove and keep warm. , Saute cilantro in pan drippings for 1 minute. Add grape juice; cook until reduced by half. Add cream; cook until reduced by half. Stir in the fruit and remaining seasoned salt and pepper; heat through. Serve with mahi mahi; sprinkle with macadamia nuts.