MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES
Steps:
- Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
- Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
- Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
- Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
- Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.
Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g
MAHI MAHI
Mahi mahi, also known as dorado, is hearty, tender, flaky and waiting to grace your dining table with this astonishingly easy recipe! The mahi mahi is spice rubbed then pan seared until golden then bathed in an intoxicating, creamy lemon, garlic sauce. It looks and tastes fancy but is super quick and easy to make! Serve this one pot mahi mahi recipe with mashed potatoes, pasta, or rice with a big green salad and garlic bread and you have one of the most tantalizing dinners of all time! I've included step by step, detailed instructions on how to cook mahi mahi so you can master this recipe, even if you've never made fish before!
Provided by Jen
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
- Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
- If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
- Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
- Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.
TOMATO BASIL MAHI MAHI
I came up with this because I wanted something healthy, easy, and fast. I've mad it several times with great results! Any firm white fish will work. I make it for one, but it can easily be made for any number of people. I have made this "south beach" style with sauted spinach and mushrooms as a side, or served it over pasta with white wine sauce as a more hearty "non-diet" meal.
Provided by Ambrosia
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place parchment paper on baking sheet, and mahi in middle of paper.
- Dust paprika over fish to help browning.
- Squeeze lemon juice and spread chopped garlic over fish.
- Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
- Sprinkle fresh basil and salt and pepper to taste.
- Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
- Tomatoes should be cooked and fish opaque.
MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES
This is an amazing way to fix fish. I use mahi-mahi, but any thick white fish should work. Serve with rice. This is very similar to the mahi wulfe dish served at Carrabba's!
Provided by capcomp
Categories Mahi Mahi Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
- Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer, stirring occasionally, until liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
- Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through, 2 to 3 minutes more. Remove the skillet from heat, add cold butter pieces, and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.
- Make fish: Stir flour and seasoned salt together in a wide, shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.
- Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.
Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g
BAKED MAHI MAHI RECIPE WITH TOMATOES & OLIVES
Mahi Mahi fillets are smothered with an easy, flavorful tomato & olive sauce and baked until tender and flaky. Serve over rice for a delicious dinner in under 40 minutes!
Provided by Garnish With Lemon
Categories Main Dishes
Time 40m
Number Of Ingredients 14
Steps:
- Place mahi mahi fillets in a glass or ceramic casserole dish (no metal). Season with salt and pepper. Pour lemon juice over fillets and let stand for 10 minutes.
- Meanwhile preheat oven to 375° F.
- Heat oil in a large skillet over medium heat. Saute onions until almost translucent. Add garlic and cook for 30 seconds. Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes).
- Add tomatoes, olives, parsley, capers, oregano and crushed red pepper to skillet and stir to combine. Season to taste with salt and pepper.
- Ladle tomato mixture over fish in casserole dish making sure each fillet has sauce on top of it. Bake for 15-25 minutes or until fish reaches 137°F.
- Serve immediately over rice or orzo, ladling extra sauce on top.
Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 124 mg, Sodium 529 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g
ARTICHOKE COD WITH SUN-DRIED TOMATOES
Cod is a fabulous break from really rich dishes that take so long to prepare. I like to serve this dish over a bed of greens, pasta or quinoa. A squeeze of lemon gives it another layer of freshness. -Hiroko Miles, El Dorado Hills, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 5 ingredients; toss to combine., Sprinkle both sides of cod with salt and pepper; place in a 13x9-in. baking dish coated with cooking spray. Top with artichoke mixture., Bake, uncovered, 15-20 minutes or until fish just begins to flake easily with a fork. If desired, serve over greens with lemon wedges.
Nutrition Facts : Calories 231 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven broiler to high.
- Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
- Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
- Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
- Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams
SUN-DRIED TOMATO BUTTER SAUCE
This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.
Provided by SarasotaCook
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
- Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
- Remove from the heat and add in the parsley and sundried tomatoes.
- Serve over your favorites.
Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1
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