Mahi Mahi With Bacon Tomato Butter Recipe 465 Food

THE BEST MAHI-MAHI

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 WITH BACON-TOMATO BUTTER RECIPE - (4.6/5)

Steps:

• Combine water, sea salt and sugar in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

TOMATO-BASIL MAHI MAHI

Steps:

• Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
• To prepare sauce, saute garlic and shallots in pan.
• Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
• Stir in chicken stock and simmer until sauce thickens.
• Remove from heat and add basil.
• To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
• (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
• Garnish with a pretty whole basil leaf or bunch of leaves.

TOMATO BASIL MAHI MAHI

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.