Mahi And Mushrooms Food

MAHI AND MUSHROOMS

Steps:

• Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.
• Lay the mahi mahi fillets in the olive oil mixture; turn to coat.
• Season the fillets with salt and black pepper.
• Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat.
• Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.
• Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.
• Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.
• Heat a skillet over medium heat.
• Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.
• Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.

MAHI MAHI WITH ONIONS AND MUSHROOMS

Steps:

• In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
• Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.
• Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
• Remove only the fish to a heated plate and keep warm until sauce is ready.
• In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.
• Pour sauce over mahi mahi filets. Serve immediately.

POACHED MAHI MAHI (WITH MUSHROOMS AND APRICOTS)

Steps:

• Quarter dried mushrooms and chop apricots
• Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
• To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
• Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
• Cut the Mahi Mahi fillet down the middle to make two steaks
• In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
• Add Mahi Mahi fillets, skin side up, cook for 1 minute
• Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
• Remove fish and place on platter skin side down and keep warm
• Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
• Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve

GRILLED MAHI MAHI W/WILD RICE AND CREAMY RED WINE SAUCE

Steps:

• Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
• Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
• Set coated fillets aside and allow to marinate at room temperature for an hour.
• After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
• Mix together well and allow to simmer, stirring occasionally to prevent sticking.
• While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
• Place each grilled fillet atop a bed of wild rice and top with the sauce.