Mahi Mahi Paksiw Food

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MAHI-MAHI PAKSIW RECIPE



Mahi-Mahi Paksiw Recipe image

The Mahi-Mahi Paksiw is a Filipino fish dish that has a good harmony of savory and sourness that is not satiating at all.

Provided by Pilipinas Recipes

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

1 lb. Mahi-Mahi Fillets / Head
5 cloves garlic, crushed
1 piece (2-in/5-cm) ginger, peeled and finely sliced
1 cup water
1-1/2 cups white vinegar
1 tbsp. fish sauce
1 tsp. salt
3 green chili peppers

Steps:

  • In a saucepan, combine Mahi-Mahi, Garlic, Ginger, Water and Vinegar
  • Bring to a boil.
  • Reduce heat to medium-low and add the fish sauce, salt and chili peppers.
  • Simmer for about 30 minutes, or until cooked.
  • Fish flakes when tested with a fork.
  • Add / Adjust those Ingredients according to taste
  • Serve

Nutrition Facts : ServingSize 3 oz, Calories 72 calories, Sugar 0 g, Sodium 75 mg, Fat 0.6 g, SaturatedFat 0.2 g, UnsaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 15.7 g, Cholesterol 62 mg

GRILLED MAHI-MAHI SANDWICHES



Grilled Mahi-Mahi Sandwiches image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 sandwiches

Number Of Ingredients 17

1 large red onion
1 tablespoon pickling spice
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 mahi-mahi fillets, thawed if frozen
2 tablespoons olive oil
Nonstick cooking spray, for the grill grates
4 ciabatta rolls
1 cup baby arugula

Steps:

  • For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
  • For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
  • For the sandwiches: Preheat the grill to medium-high heat.
  • Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
  • Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
  • Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

ASIAN GINGER MAHI MAHI



Asian Ginger Mahi Mahi image

Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.

Provided by ladyfingers

Categories     Asian

Time 35m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 8

2 mahi mahi fillets, thawed
3 tablespoons soy sauce
1 crushed garlic clove
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon grated fresh gingerroot
salt and pepper

Steps:

  • In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
  • Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
  • Cover, refrigerate for 20 minutes to marinate.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
  • Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
  • Spoon glaze over fish and serve immediately.

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.

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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