Mahi Mahi With Lemongrass Slaw And Rice Fritters Food

LEMONGRASS-STEAMED MAHI-MAHI

Steps:

• Fill a large wok with 1 inch of water and heat over high heat.
• Place a round plate in the bottom of a bamboo steamer, and cover the bottom with half the lemongrass.
• Transfer Mahi-Mahi over the lemongrass, and season with salt and pepper.
• Place steamer over the boiling water and cover.
• Reduce heat to medium and steam fish for 8-10 minutes.
• While fish steams, combine oil, chilies, and remaining lemongrass in a small saucepan. Heat over medium heat to infuse the flavors into the oil.
• Strain oil and reserve until plating.
• Once fish is cooked, remove steamer from wok.
• Serve Mahi-Mahi warm with Asian Slaw on the side.
• Garnish fish with flavored oil, peanuts, sesame seeds, and green onions.

THAI INSPIRED MAHI MAHI RECIPE

Steps:

• To make the marinade, add all of the ingredients -- except the Mahi Mahi, oil, salt and Pepper -- to a small bowl. Mix everything together until it's evenly incorporated and well blended.
• Pour about half of the marinade into an approximately 9 X 13-inch baking dish, and place the the Mahi Mahi fillets on top. Then pour the remaining marinade evenly over them.
• Cover tightly with plastic and marinate in the refrigerator for approximately 6 hours, turn the fillets over a couple of times during that time period.
• Remove the marinated fillets from the refrigerator and preheat the oven to 450°F, and sprinkle both sides of the marinated fish with salt and pepper.
• Place the fish in the oven and bake until it's almost cooked through, but slightly translucent in the center. You should easily be able to flake it apart with a fork. The baking time should be 10 to 15 minutes. Serve immediately.

MAHI MAHI

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.

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Steps:

• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• Combine all ingredients in a blender and blend for 1 minute.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI MAHI W/WILD RICE AND CREAMY RED WINE SAUCE

Steps:

• Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
• Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
• Set coated fillets aside and allow to marinate at room temperature for an hour.
• After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
• Mix together well and allow to simmer, stirring occasionally to prevent sticking.
• While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
• Place each grilled fillet atop a bed of wild rice and top with the sauce.

MAHI MAHI IN CAPER GARLIC CREAM SAUCE

Steps:

• For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
• Add lemon juice and serve over prepared mahi mahi fillets.
• For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
• Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
• Plate each fillet and serve with Caper Garlic Cream Sauce.