Asian Twisted Mahi Mahi On Angel Hair Pasta Recipes

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FIERY ANGEL HAIR PASTA



Fiery Angel Hair Pasta image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Steps:

  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
  • Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
  • Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  • Yield: 2 cups
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Inactive Prep Time: 2 hours

ASIAN-STYLE BAKED MAHI MAHI



Asian-Style Baked Mahi Mahi image

Provided by Guy Fieri Bio & Top Recipes

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 cup coconut milk
1/2 cup low-sodium chicken stock
1 teaspoon fish sauce
1 tablespoon lime juice
1 (2-inch) piece ginger, sliced into coins
1 serrano pepper, seeds removed and minced
1 tablespoon roughly chopped garlic
3/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 cup fresh Thai basil, chiffonade
4 (6-ounce) portions mahi mahi
1 leek, white part only, cleaned and julienned
1 red bell pepper, julienned
2 large carrots, peeled and julienned
1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish

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.

ASIAN GINGER MAHI MAHI



Asian Ginger Mahi Mahi image

Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.

Provided by ladyfingers

Categories     Asian

Time 35m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 8

2 mahi mahi fillets, thawed
3 tablespoons soy sauce
1 crushed garlic clove
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon grated fresh gingerroot
salt and pepper

Steps:

  • In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
  • Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
  • Cover, refrigerate for 20 minutes to marinate.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
  • Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
  • Spoon glaze over fish and serve immediately.

ORIENTAL ANGEL HAIR PASTA (STIR-FRY)



Oriental Angel Hair Pasta (stir-fry) image

Quick and simple recipe that I made up - the ingredients combination might be weird but it's delicious!

Provided by WaterMelon

Categories     One Dish Meal

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 17

120 g angel hair pasta
100 g boneless skinless chicken, cut into bite-sized pieces (breast or thighs)
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons five-spice powder
1 teaspoon sesame oil
fresh ground black pepper
1 1/2 tablespoons canola oil
1 small yellow onion, chopped
2 small chili, chopped
2 garlic cloves, minced
100 g long beans, cut into 1/2-inch pieces (can use green beans)
1 egg, slightly beaten
1 tablespoon oyster sauce
2 tablespoons balsamic vinegar
1/4 cup chicken stock
2 teaspoons honey (or brown sugar)

Steps:

  • First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
  • Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
  • Heat oil in a wok; once hot saute onions and chillies for 1 minute.
  • Add garlic and cook another 30sec.
  • Add long beans, then cook for 1 minute.
  • Add chicken pieces and stir continuously until they're completely cooked.
  • Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
  • Scramble the egg and combine with the vegetable mixture (in the wok).
  • Add the cooked pasta, mix well and add the sauce ingredients.
  • Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
  • If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.

Nutrition Facts : Calories 517, Fat 17.4, SaturatedFat 2.3, Cholesterol 135.7, Sodium 1368.7, Carbohydrate 62.5, Fiber 2.7, Sugar 9.2, Protein 27.2

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