MAHI MAHI WITH BACON-TOMATO BUTTER RECIPE - (4.6/5)
Provided by á-175897
Number Of Ingredients 11
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.
PAN SEARED MAHIMAHI WITH POBLANO MASH AND TOMATO RELISH
Steps:
- Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
- Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.
- Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
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.
TOMATO-BASIL MAHI MAHI
Mined this off the web and made my own version of it for dinner. I had some frozen mahi mahi from Tader Joe's and it was so perfect with the tomato basil sauce! Do not sub the sauce--or if you do, consider adding some of the below ingredients, like fish sauce. The sauce is a little sweet and goes especially well with seafood. This is also really, really easy--good weeknight meal.
Provided by spatchcock
Categories Mahi Mahi
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 362.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 167.9, Sodium 1872.7, Carbohydrate 33.8, Fiber 4.2, Sugar 17.1, Protein 49.8
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 WITH TOMATO BACON BUTTER
Steps:
- Combine the water, salt, and sugar in a shallow dish, stirring until the salt and sugar dissolve. Add the fish and let stand 20 minutes. Drain and pat dry with a paper towel. Heat grill pan to medium heat. Season the fish evenly with a little bit of salt and light coat both the pan and the fish with cooking spray (it will stick like crazy otherwise). Place fish, skin side down, on the pan and grill for 2 minutes or until grill lines show up. Turn the fish over and reduce the heat to medium-low and cook for about 12 minutes or until done. Heat a small skillet over medium heat and add the bacon. Cook for 5 minutes or until bacon is almost crisp, stirring occasionally. Drain a bit of the grease from the pan. Add the garlic and cook for about 2 minutes, stirring often. Add paprika and cook for 20 seconds, stirring constantly. Add tomatoes and cook for 3 minutes. Stir in the butter until it is melted and remove from heat. Serve on top of mahi mahi fillets.
GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE
The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.
Provided by Chef Boy-R quotDiab
Categories Mahi Mahi
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut Mahi Mahi into 6 8-oz fillets.
- Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
- Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
- Melt butter in a small sauce pan, skim off excess fat (clarify).
- Preheat the Bar-B-Q to high.
- Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
- Return sauce to the sauce pan on low heat,.
- Add tomatoes, capers and fresh parsley; warm throughly only.
- Add a dash or two of cayenne.
- Salt and pepper to taste.
- Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.
Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46
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- Combine first 3 ingredients 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.
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