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.
MAHI MAHI TACOS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield about 4 to 5 servings
Number Of Ingredients 16
Steps:
- Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
- Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
GRILLED MAHI MAHI SANDWICHES
All trips to Hawaii should include at least one stop for a Mahi Mahi sandwich. This grilled version gets the "swicy" (sweet-spicy) treatment with pineapple, ketchup and cayenne.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
- Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
- Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.
MAHI MAHI
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
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
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