Mahi Mahi With Melted Leeks Bacon Maple Vinaigrette 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.

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

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.

CAJUN MAPLE MAHI-MAHI

Steps:

• Mix all ingredients together except for fish. Spoon mixture over fish.
• Place fish into shallow pan (sprayed heavily with cooking spray) and sautee with onions if desired for about 3-5 minutes on the first side and 2-3 minutes on the second side. Add more of the syrup mixture if you want.
• Best served with rice.
• ***Can also marinate fish for a few hours for maximum flavor.

MAPLE CAJUN MAHI MAHI

Steps:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

MAHI MAHI WITH MELTED LEEKS, BACON & MAPLE VINAIGRETTE

Steps:

• Preheat your grill. Dice shallots and the bacon. Render out the fat from the bacon and then remove the bacon from the pan reserving the fat. Add the shallots and the olive oil to the bacon fat, sweat shallots until translucent. Add the cider vinegar. Simmer for approximately five minutes. Now add the maple syrup, vegetable stock, rendered bacon, and picked thyme. Adjust the seasonings as needed with salt, pepper, and maple syrup. Cut the leeks in to an even square dice, wash well and drain. Add butter to a large pan and melt until boiling before adding the diced leeks and salt. Cook quickly on a moderate heat until tender. Brush grill with olive oil, season mahi mahi with salt and pepper. Grill the mahi hami to the desired temperature. Place the leeks in the middle of the plate with the mahi mahi on top. Add the chopped parsley to the sauce just before spooning it around and a little on top of the fish to finish.

MAPLE CAJUN MAHI MAHI

Steps:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

BACON CRUNCH TOPPED MAHI MAHI TOPPED WITH CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• 1. In a skillet, sauté bacon until crispy. Remove bacon and loosely chop strips (reserve 2 chopped strips for sauce).
• 2. Return bacon to skillet; add onions and sauté for 4 minutes.
• 3. Add garlic and bread crumbs and sauté for a minute longer.
• 4. Place Mahi Mahi fillets in a glass baking sprayed with non-stick cooking spray.
• 5. Top the fillets with bacon mixture. Use your fingers to press the mixture onto the fillets.
• 6. Bake in oven for 18-20 minutes; until fish is opaque and topping toasts.
• 7. While fish is cooking add the 2 reserved chopped bacon strips to the skillet. Pour in whipping cream; add flour and pepper and stir to remove lumps.
• 8. Bring mixture to a low boil then reduce heat. Simmer for 5-8 minutes, stirring constantly, until sauce thickens.
• 9. Stir in parsley.
• 10. Plate fish and pour sauce over the fillets.
• 11. Serve and enjoy!