Mahi Mahi Tiki Tiki Food

MAHI MAHI

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.

MAHI MAHI & VEGGIE SKILLET

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.

MAHI-MAHI TIKI-TIKI

Steps:

• Heat oven to 425 degrees.
• Combine 2 Tbsps. of the pineapple juice from the can, 1/4 cup of the chopped mint, 2 Tbsps. of the oil, honey, ginger root, salt and pepper to taste in a small bowl; set aside.
• Arrange enough pineapple slices to fill the bottom of a lightly oiled baking pan that's just big enough to hold the fish. Brush the fillets with the remaining 2 tsps. of the oil; season with additional salt and pepper if desired. Place fillets on top of the pineapple. Pour the pineapple-mint sauce over the fish; bake just until seafood flakes easily, 10-13 minutes.
• Place pineapple rings, fish and any remaining sauce over the rice; sprinkle fresh mint on top. Serve with rice.