2 Steppin Spicy Poached Mahi Mahi Recipes

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

WINE-POACHED MAHIMAHI AND SHRIMP

Steps:

• Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
• Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
• Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
• Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.

GRILLED MAHI MAHI WITH SPICY DIPPING SAUCE

Steps:

• Combine all ingredients, except fillets, in a medium mixing bowl,.
• Place fillets in a large ziploc bag and add half of the sauce mixture. Marinate at room temperature for 10 minutes.
• Meanwhile, start the grill. Brush grill with olive oil and preheat to medium-high heat.
• Grill on one side for 3-4 minutes. Flip over and grill another 3-4 minutes. Do not overcook. Fish should flake easily.
• Heat remaining sauce and use for dipping or pour over the top.

MAHI-MAHI ON A BED OF SPINACH FOR 2

Steps:

• Marinate fish for 1 hr in lime juice, allspice, ozark seasoining, paprika, and italian seasoining. Bake fish for 10-15 min at 350 degrees or until done. Serve fish on bed of baby spinach with chopped zucchini, tomatoes, and sprinkles of cheese. Top with small amount of balsamic vingerette dressing. I tend to make my own dressing with olive oil and balsamic vinegarette but you can use store bought if that's easier.