Sweet And Spicey Thai Glazed Mahi Mahi Food

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

SWEET AND SPICEY THAI GLAZED MAHI MAHI

Steps:

• Combine all ingredients. Allow fish to marinade in the refrigerator for about 30 minutes. Heat a little bit of veg oil in a non stick skillet over med heat. Let excess marinade fall off fish (do not discard). Cook fish about 5 min on the first side. Flip fish and pour excess marinade into pan. Let it bubble and reduce. Glaze fish with sauce as it cooks on second side (~5 minutes). Serves 2 *You don't have to use mahi mahi. Any meaty fish will work: halibut, salmon, swordfish, even cod. I quickly sauteed broccoli and asparagus with garlic, a teeny bit of hoisen sauce, and lime juice and made black rice as sides.

SWEET & SPICY THAI-GLAZED MAHI MAHI

Steps:

• Preheat the oven to 425 degrees.
• Mix together the chili sauce, oil, ginger, and soy sauce to make the glaze. Place vegetables in a bowl and mix it with half of the glaze. Line a baking sheet with parchment paper and arrange the fillets.
• Brush the rest of the glaze onto the fish. Pour over the vegetables and spread them out. Top with slices of lime.
• Bake for 15 minutes and broil for another 5 minutes or until crispy on top. Pull out of the oven and top with green onions.

SWEET SPICY BRAISED MAHI MAHI

Steps:

• 1. In a skillet, heat sesame oil and cook garlic over medium heat until fragrant. Stir in ginger, water, white wine, soy sauce and sweet chili sauce. Bring to a boil.
• 2. Place mahi mahi fillets into the skillet, reduce heat to medium-low heat, place a small lid (smaller than the skillet and large enough to cover mahi mahi fillets as otoshibuta, literally: drop-lids) and simmer until mahi mahi fillets are cooked thoroughly.
• 3. When the mahi mahi are cooked, uncover, add scallions to the skillet and simmer for another 1 minute.
• 4. Place mahi mahi fillet on each serving plate.

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

SPICY SWEET AND SOUR SAUCE

Steps:

• Finely chop white part of green onion.
• Cut the green top into thin 1-inch strips for garnish.
• Combine cornstarch and vinegar in a small bowl, mixing well; set aside.
• Combine water, brown sugar, red pepper flakes and chopped green onion in a small saucepan; bring to boil.
• Stir in cornstarch mixture; return to boil and cook for 1 minute or until sauce is clear and thickened. Cool.
• Sprinkle with turnip and reserved green onion strips just before serving.

SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL

Steps:

• Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
• Cut each of the other two fennel bulbs into six pieces.
• Lightly sautee garlic and ginger in olive oil, until translucent.
• Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
• Season fennel with salt and pepper.
• As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
• Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
• For the Spicy Orange Glaze:.
• Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
• Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
• Strain and chill until used to glaze the grilled mahi-mahi.