Mahi Mahi Food

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THE BEST MAHI-MAHI



The Best Mahi-Mahi image

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

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

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.

MAHI MAHI



Mahi Mahi image

Provided by Cat Cora

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 12

1 pint cream
1 tablespoon crab boil seasoning (recommended: Old Bay Seasoning)
1 teaspoon Cajun seasoning
3 crab legs
6 asparagus, peeled
2 tablespoons olive oil
1 (6-ounce) mahi mahi fillet, skinned
Kosher salt
Freshly ground black pepper
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 scallion, thinly sliced

Steps:

  • Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
  • In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
  • Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
  • Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
  • To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions.

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)



Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories     Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

  • In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
  • OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
  • Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

SUPER EASY MAHI-MAHI



Super Easy Mahi-Mahi image

I came up with this marinade after buying some Mahi-Mahi without any real idea on what I was going to do with it. It's so simple, it makes a great weeknight meal that is still impressive with the addition of some rice and a salad. I use Zatarain's blackened seasoning for mine, but any other blackened or Cajun seasoning will do just fine. Preparation time includes marinating. I haven't tried it yet, but the fish could also be easily grilled.

Provided by Akittennamedrachel

Categories     South American

Time 3h10m

Yield 2-3 serving(s)

Number Of Ingredients 4

1/2 cup lime juice
3/4 cup salsa verde (green salsa made with tomatillos)
12 ounces mahi mahi fillets
blackening seasoning

Steps:

  • Combine lime juice, salsa verde and mahi-mahi fillets in a freezer bag.
  • Marinade for two to three hours, turning every thirty minutes or so.
  • Place fillets on a greased cooking sheet. If a little of the marinade still remains on the fish, it is okay.
  • Dust with blackened seasoning to taste.
  • Bake at 350°F for 10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 182.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 124.1, Sodium 667.4, Carbohydrate 9.1, Fiber 0.6, Sugar 2.4, Protein 32.9

MAHI MAHI



Mahi Mahi image

My husband and I are not big fish fans but our 5 yr old daughter loves fish so I wanted to make some. I couldn't find a recipe I liked so I made this one up. Everyone has loved it whenever I have made it, even us non-fish lovers. Tasted great and not fishy and really easy to make as well.

Provided by Estradagirl

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 mahi mahi fillets
extra virgin olive oil
2 tablespoons butter
1 yellow onion, Chopped
2 small shallots, Chopped
4 garlic cloves (more or less to your taste)
3 tablespoons sour cream
1 small lemon
salt
pepper

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.

Nutrition Facts : Calories 264.6, Fat 9, SaturatedFat 5.1, Cholesterol 168.9, Sodium 240.1, Carbohydrate 5.8, Fiber 0.7, Sugar 1.7, Protein 38.8

MAHI MAHI



Mahi Mahi image

Make and share this Mahi Mahi recipe from Food.com.

Provided by Lioness

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

8 ounces mahi mahi (filet frozen)
1/4 cup frozen mango chunks
1 tablespoon coconut oil
1 tablespoon smooth cashew butter
2 tablespoons garlic (minced)
1 teaspoon hoisin sauce
2 teaspoons soy sauce
1 tablespoon garam masala
1 teaspoon paprika

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.

Nutrition Facts : Calories 388.1, Fat 15.9, SaturatedFat 12.3, Cholesterol 167, Sodium 961.1, Carbohydrate 16.7, Fiber 2.1, Sugar 8.1, Protein 45.3

BAKED MAHI MAHI



Baked Mahi Mahi image

Make and share this Baked Mahi Mahi recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Polynesian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs mahi mahi (4 fillets)
1 lemon, juiced
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
1/4 cup white onion, finely chopped
breadcrumbs

Steps:

  • Preheat oven to 425°F.
  • Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
  • Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.

Nutrition Facts : Calories 201.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.5, Sodium 200.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 42.2

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