Ww 7 Points Red Lobster Lemon Pepper Grilled Mahi Mahi Food

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.

LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON

Steps:

• Preheat oven to 375 deg F.
• Heat butter in small skillet on medium heat.
• Add garlic and heat for 1 minute.
• Add honey, worcestershire and mustard, cook for an additional minute.
• Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
• Chop scallions and basil.
• Cut fish into 2oz portions.
• Pinch a piece of foil so that it has four raised edges to trap the sauce.
• Arrange fish on oiled/greased aluminum foil.
• Spread all of sauce mixture over top of each portion.
• Top sparingly with basil and scalions.
• Sprinkle salt and pepper.
• Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
• Pour excess baked sauce over fish.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

LIKE AMERICAN GRILL'S SMOKED LEMON HONEY MARINATED MAHI MAHI

Steps:

• Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
• Whip until well-mixed.
• Place fish in a shallow pan and pour marinade mixture over the top.
• Let stand for 2 to 3 hours in the refrigerator.
• Mahi mahi can be grilled or sautéed.
• Grilling is preferable, as it brings out more flavor.
• If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
• If sautéing, remove from marinade and place in sauté pan with a touch of oil.
• Cook until fish is golden brown.

POOR MAN'S LOBSTER ( MAHI MAHI)

Steps:

• Cut fillets into 2 inch chunks and drizzle with the lemon juice.
• Pour the beer into the bottom of a saucepan (if using fresh lemon juice, toss the leftover lemon rind in with beer) and place a collapsible vegetable steamer over the beer.
• Bring the beer to a boil, place the fish chunks in the steamer, cover and steam for 5 to 10 minutes, dependent upon the thickness of the fish.
• The fish will be rubbery if it is overcooked.
• Meanwhile, heat the butter with the garlic and salt (I heat it slowly until the garlic is no longer raw).
• Remove the fish from the steamer and discard the beer/liquid/rind.
• Serve the fish chunks with the garlic butter dipping sauce.