MAHI-MAHI WITH FENNEL, OLIVES, AND ORANGE RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 6
Steps:
- Toss orange supremes, fennel, and olives with lettuce. Top with mahi-mahi and drizzle with olive oil.
CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI
A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat.
- Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
- Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
- Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
- Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
MAHI MAHI
Steps:
- Preheat oven to 450 degrees F. Bring a medium pot of salted water to a boil.
- In a small saucepot, reduce the cream over medium heat until it thickens or coats the back of a spoon. Add the crab boil seasoning and the Cajun seasoning. When the water boils, add the crab and cook through, about 4 to 5 minutes. Remove the crab and let cool. Pick the crab meat from the shells and add it to the cream. Keep warm.
- Fill a medium saute pan with about 1-inch of salted water, or enough to cover the asparagus. Heat the water over medium heat, add the asparagus, and cook slowly until the asparagus is bendable. Then plunge into a bowl of ice water for about 2 to 3 minutes.
- Heat the oil in a medium saute pan over medium-high heat. Season fish with salt and pepper. Place the fish in the hot pan and cook on both sides until golden brown, about 3 to 4 minutes. Place in the oven to cook through, about 5 to 6 minutes.
- To serve, spoon 1/2 of the cream onto a warm plate. Place the fish on top, and spoon the remainder of the cream over the fish. Serve with asparagus and top with the peppers and scallions.
GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA
Steps:
- Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
- To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
- To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.
MAHIMAHI WITH ORANGE SALSA
Steps:
- Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.
THE BEST MAHI-MAHI
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
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.
SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL
The glaze for the Mahi-Mahi contains some things you may not be familiar with such as; Sambal oelek which is a simple, spicy chili paste. There is no garlic or other spices included which allows you to add heat to a dish without altering other delicate flavors. This is a common table condiment in Asia and China. Thai chili: This is a small chili with a fiery punch that doesn't dissipate with cooking. It ranges in color from green to red when fully ripe. and Lemongrass: One of the most important herbs in Thai and Vietnamese cooking. It's a long, thin stalk with gray-green coloring with a sour-lemon flavor. These spices and herbs, blended together makes the glaze for this fish delicious and flavorful, albeit very spicy!
Provided by Witch Doctor
Categories Mahi Mahi
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
- Cut each of the other two fennel bulbs into six pieces.
- Lightly sautee garlic and ginger in olive oil, until translucent.
- Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
- Season fennel with salt and pepper.
- As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
- Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
- For the Spicy Orange Glaze:.
- Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
- Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
- Strain and chill until used to glaze the grilled mahi-mahi.
Nutrition Facts : Calories 482.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 103.4, Sodium 220.9, Carbohydrate 72.4, Fiber 5.8, Sugar 56.3, Protein 29.2
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
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- Preheat oven to 400°F. Place fish in shallow bowl or glass baking dish. Drizzle with 1 tablespoon oil, sprinkle with orange peel, and pour juice over; turn to coat.
- Melt butter with 1 tablespoon oil in large nonstick ovenproof skillet over high heat. Remove fish from marinade, reserving marinade; sprinkle with salt and pepper. Cook fish until light brown, about 3 minutes. Turn fish over; add shallot. Cook 1 minute. Stir saffron into reserved marinade; pour marinade over fish. Add olives and half of orange segments. Transfer skillet to oven; roast fish until cooked through, about 6 minutes.
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