Pan Seared Mahi Mahi With Gremolata Bread Crumbs Food

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BAKED MAHI MAHI



Baked Mahi Mahi image

I have used this method for fresh albacore, yellowtail, and dorado (mahi mahi). I am sure it would work for any firm white fish. Don't fear the mayonnaise! I was inspired by other delicious fish dishes that contained mayonnaise to create this quick simple preparation of fresh fish. My 2-year-old and my 4-year-old both ask for more!

Provided by SLOSUCH

Categories     Mahi Mahi Recipes

Time 30m

Yield 6

Number Of Ingredients 5

½ cup mayonnaise
2 tablespoons soy sauce, or more to taste
1 large clove garlic, minced
6 (5 ounce) mahi mahi fillets
¼ cup crushed saltine crackers, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir mayonnaise, soy sauce, and garlic together in a bowl.
  • Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 269 calories, Carbohydrate 3.3 g, Cholesterol 111.2 mg, Fat 15.9 g, Fiber 0.1 g, Protein 27.1 g, SaturatedFat 2.5 g, Sodium 561.4 mg, Sugar 0.3 g

PANKO-CRUSTED AIR FRYER MAHI MAHI



Panko-Crusted Air Fryer Mahi Mahi image

This delicious air fryer mahi mahi with panko breading has a satisfying crunch while the fish fillets turn out perfectly flaky. Serve with a side of rice or use the fillets for fish tacos.

Provided by thedailygourmet

Time 20m

Yield 4

Number Of Ingredients 10

4 (4 ounce) mahi mahi fillets
2 tablespoons grapeseed oil
2 cups panko bread crumbs
1 teaspoon everything bagel seasoning
½ teaspoon garlic salt
½ teaspoon ground turmeric
½ teaspoon ground black pepper
nonstick cooking spray
1 teaspoon chopped fresh parsley
1 medium lemon, cut into 4 wedges

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Meanwhile, place mahi mahi fillets on a platter and drizzle with grapeseed oil.
  • Mix panko, bagel seasoning, garlic salt, turmeric, and pepper together in a shallow dish. Dip each fillet into the panko mixture to coat, then place in a single layer in the air fryer basket. Spray with nonstick spray.
  • Cook in the preheated air fryer until fish flakes easily with a fork, 12 to 15 minutes, flipping halfway through.
  • Remove from the air fryer. Garnish with parsley and lemon wedges. Serve immediately.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 40.6 g, Cholesterol 82 mg, Fat 9.4 g, Fiber 1.3 g, Protein 26.7 g, SaturatedFat 1.4 g, Sodium 670.3 mg

PANKO-CRUSTED MAHI MAHI



Panko-Crusted Mahi Mahi image

Pungent wasabi gives a nice little kick to the delicate, mild flavor of mahi mahi. A simple veggie sauté completes this light and healthy weeknight dinner.

Provided by abovag

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

mahi mahi, 24 oz
mayonnaise, 4 tbls
green beans, 12 oz
grape tomatoes, 8 oz
shallot, 2
wasabi paste, 2 tsp
panko breadcrumbs, 1 cups
lime, 2
quinoa, 1 cups
butter, 4 tbls
oil, 2 tsp

Steps:

  • Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
  • Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
  • Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
  • Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
  • Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
  • Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
  • Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

Nutrition Facts :

PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO



Pan Seared Mahi Mahi With Ginger Shiitake Cream Sauce on Potato image

Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.

Provided by Mirj2338

Categories     Mahi Mahi

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
4 mahi mahi fillets
fresh coarse ground black pepper, to taste
3 tablespoons butter
1/2 cup chopped scallion
2 tablespoons finely minced fresh ginger
4 cloved garlic, chopped
8 ounces fresh shiitake mushrooms
1/3 cup soy sauce
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
5 large red potatoes
2 eggs, beaten
salt and pepper
lemon wedge (to garnish)

Steps:

  • Make the Potato Beds:.
  • Peel and cut the potatoes into uniform pieces.
  • Boil in water until done.
  • Drain and mash.
  • Add the eggs and salt and pepper and mix thoroughly.
  • Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
  • You can use a pastry bag or the back of a large spoon.
  • Bake for 20 minutes until set and browned.
  • Preheat the oven to 350 degrees F.
  • Sprinkle the mahi mahi with the black pepper.
  • Heat the oil in a large skillet, add the mahi mahi.
  • Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
  • Make the Ginger Shitake Cream:.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallions, fresh ginger and garlic.
  • Saute for 30 seconds.
  • Stir in the mushrooms and soy sauce.
  • Saute for another 30 seconds.
  • Stir in the cream.
  • Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
  • Stir in the lemon juice.
  • To serve:.
  • Place one mahi mahi fillet on each potato bed.
  • Spoon the sauce over each piece of fish.
  • Garnish with lemon wedges.

PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS



Pan-Seared Mahi Mahi with Gremolata Bread Crumbs image

I am a transplanted Floridian and this takes me back to memories of when I lived on the coast of Florida. I love serving this with fresh vegetables and risotto.

Provided by thedailygourmet

Categories     Seafood     Fish     Mahi Mahi

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
½ cup garlic- and herb-seasoned panko bread crumbs
2 cloves fresh garlic, finely chopped
1 lemon, zested
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon salt, divided
4 (5 ounce) mahi mahi fillets

Steps:

  • Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
  • Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
  • Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
  • Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Serve fish topped with bread crumb mixture.

Nutrition Facts : Calories 247.1 calories, Carbohydrate 10 g, Cholesterol 104.1 mg, Fat 11.6 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 1.8 g, Sodium 961.7 mg

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