Sweet Spicy Braised Mahi Mahi Food

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.

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.

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

SWEET AND SOUR MAHI-MAHI

Steps:

• Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
• Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.

MAHI MAHI WITH BRAISED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 300°F.
• For the brussels sprouts, melt 2 tablespoons of the butter over high heat in a large sauté pan. Add the onion and garlic and cook for 1 minute. Add the brussels sprouts and toss to combine. Continue to cook over high heat until the sprouts begin to brown, about 5 minutes. Add the water and season generously with salt. Cover the pan and reduce the heat to medium.
• Gently sear the mahi mahi fillets, skin side down, in a small, dry ovenproof sauté pan over medium heat until they just begin to color, about 5 minutes. Transfer the pan to the oven and bake until the fish is an even color throughout, about 8 minutes.
• For the flavored butter, mix the feta cheese with the remaining 4 tbsp butter and the parsley. Mash with a fork to combine, breaking up the feta as much as possible.
• When the mahi mahi is done, uncover the sprouts and turn the heat up to high. When the liquid remaining in the pan has reduced enough to just barely coat the sprouts, remove from the heat and toss.
• Arrange the fillets and brussels sprouts on a platter and put a dollop of the feta butter on each of the mahi mahi fillets. Serve family style.

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.

MAHI MAHI WITH BRAISED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 300°F.
• For the brussels sprouts, melt 2 tablespoons of the butter over high heat in a large saute pan. Add the onion and garlic and cook for 1 minute. Add the brussels sprouts and toss to combine. Continue to cook over high heat until the sprouts begin to brown, about 5 minutes. Add the water and season generously with salt. Cover the pan and reduce the heat to medium.
• Gently sear the mahi mahi fillets, skin side down, in a small, dry ovenproof saute pan over medium heat until they just begin to color, about 5 minutes. Transfer the pan to the oven and bake until the fish is an even color throughout, about 8 minutes.
• For the flavored butter, mix the feta cheese with the remaining 4 tablespoons butter and the parsley. Mash with a fork to combine, breaking up the feta as much as possible. Set aside.
• When the mahi mahi is done, uncover the sprouts and turn the heat up to high. When the liquid remaining in the pan has reduced enough to just barely coat the sprouts, remove from the heat and toss with freshly ground black pepper.
• Arrange the fillets and brussels sprouts on a platter and put a dollop of the feta butter on each of the mahi mahi fillets. Serve family style.

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.