MAHI AND MUSHROOMS
Marinated, pan-cooked Mahi with sauteed mushrooms and grape tomatoes. Serve it with a salad and some bread. YUM! You can marinate overnight; then it only takes a few minutes to get ready before cooking. Oyster mushrooms are my favorites, but criminis work well also. I use both yellow and red grape tomatoes.
Provided by Spencer & Serena
Categories Seafood Fish Mahi Mahi
Time 1h
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 6.4 g, Cholesterol 97 mg, Fat 25.2 g, Fiber 1.4 g, Protein 22.6 g, SaturatedFat 6.4 g, Sodium 152 mg, Sugar 0.9 g
MAHI MAHI & VEGGIE SKILLET
Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. -Solomon Wang, Arlington, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.
Nutrition Facts : Calories 307 calories, Fat 12g fat (2g saturated fat), Cholesterol 124mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
STEAMED MAHI MAHI WITH VEGETABLES AND GARLIC MUSTARD SAUCE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
- Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
- Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and 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.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 8 g, Cholesterol 124.3 mg, Fat 8.1 g, Fiber 1.2 g, Protein 33 g, SaturatedFat 1.3 g, Sodium 154.8 mg, Sugar 2.8 g
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
- In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
- Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1144 milligrams, Sugar 10 grams
MAHI MAHI ON BED OF LEEKS & MUSHROOMS
Steps:
- Mix marinade, add fish, coat and leave for 30 minutes. Saute leeks in olive oil, when tender add mushrooms. Cook until mushrooms are tender and leeks are golden. Add water if too dry during cooking. Preheat cast iron skillet under broiler for 10 minutes. Add fish and check after 2 minutes - take out when opaque / 118 on thermometer.
POACHED MAHI MAHI (WITH MUSHROOMS AND APRICOTS)
Make and share this Poached Mahi Mahi (with Mushrooms and Apricots) recipe from Food.com.
Provided by Derf2440
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
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
Nutrition Facts : Calories 326.6, Fat 5.7, SaturatedFat 3, Cholesterol 139.6, Sodium 218.8, Carbohydrate 32.2, Fiber 2.5, Sugar 17.4, Protein 37.8
PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO
Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.
Provided by Mirj2338
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the Potato Beds:.
- Peel and cut the potatoes into uniform pieces.
- Boil in water until done.
- Drain and mash.
- Add the eggs and salt and pepper and mix thoroughly.
- Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
- You can use a pastry bag or the back of a large spoon.
- Bake for 20 minutes until set and browned.
- Preheat the oven to 350 degrees F.
- Sprinkle the mahi mahi with the black pepper.
- Heat the oil in a large skillet, add the mahi mahi.
- Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
- Make the Ginger Shitake Cream:.
- Melt the butter in a large skillet over medium heat.
- Add the scallions, fresh ginger and garlic.
- Saute for 30 seconds.
- Stir in the mushrooms and soy sauce.
- Saute for another 30 seconds.
- Stir in the cream.
- Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
- Stir in the lemon juice.
- To serve:.
- Place one mahi mahi fillet on each potato bed.
- Spoon the sauce over each piece of fish.
- Garnish with lemon wedges.
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