Mahi Mahi With Tomatopepperand Caper Sauce Food

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE

Steps:

• Preheat oven broiler to high.
• Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
• Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
• Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
• Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE

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.

MAHI-MAHI WITH TOMATO,PEPPER,AND CAPER SAUCE

Steps:

• Puree 10 garlic cloves in mini processor; transfer to 11x7x2 inch glass baking dish. Add 1/2 cup oil, 1 1/2 teaspoon salt and 1 1/2 teaspoon pepper to garlic; whisk to blend. Add fish to marinade,cover,and chill 2 hours,turning fish occasionally. Chop 6 garlic cloves. Heat 1/4 cup oil in skillet over medium high heat. Add garlic,onion and next 7 ingredients. Cook until veggies are soft,stirring often, about 15 min. Add wine;stir 1 min. Add tomatoes w puree and capers; simmer 2 min. Season with salt and pepper. Heat large nonstick skillet over medium-high heat. Add fish to skillet with marinade still clinging. Cook until golden and just opaque in center, about 5 minutes per side. Discard bay leaves from sauce. Divide sauce among plates. Top with fish.

GRILLED MAHI-MAHI WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD

Steps:

• Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
• Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
• Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
• Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
• Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.

MAHI MAHI WITH TOMATO-SHALLOT CREAM SAUCE

Steps:

• Preheat oven 425.
• Line a baking sheet with foil.
• Generously sprinkle both sides of fillets with paprika and garlic salt.
• In a nonstick skillet melt butter over medium-high heat.
• Add fillets; cook 2 to 3 minutes per side.
• Transfer to baking sheet. Bake 5 minutes or until fish flakes.
• Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
• Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
• Stir in spinach; cook just until wilted.
• Spoon sauce over fillets, and serve.