Bacon Crunch Topped Mahi Mahi Topped With Cream Sauce Recipes

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MAHI MAHI IN CAPER GARLIC CREAM SAUCE



Mahi Mahi in Caper Garlic Cream Sauce image

Make and share this Mahi Mahi in Caper Garlic Cream Sauce recipe from Food.com.

Provided by spatchcock

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 mahi mahi fillets
olive oil
salt and pepper
2 tablespoons garlic, finely minced
2 tablespoons capers
2 tablespoons soy sauce
1 cup chicken stock
2 cups heavy cream (I used fat free half and half)
2 tablespoons lemon juice

Steps:

  • For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
  • Add lemon juice and serve over prepared mahi mahi fillets.
  • For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
  • Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
  • Plate each fillet and serve with Caper Garlic Cream Sauce.

Nutrition Facts : Calories 619.8, Fat 46.3, SaturatedFat 28, Cholesterol 313.8, Sodium 941.5, Carbohydrate 8.1, Fiber 0.3, Sugar 1.5, Protein 43

BACON CRUNCH TOPPED MAHI MAHI TOPPED WITH CREAM SAUCE



Bacon Crunch Topped Mahi Mahi Topped With Cream Sauce image

Make and share this Bacon Crunch Topped Mahi Mahi Topped With Cream Sauce recipe from Food.com.

Provided by Balancing Cinderella

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 mahi mahi fillets (or your favorite white fish)
1/2 lemon
6 slices bacon
1/3 cup onion, finely chopped
1 garlic clove, diced
1 cup panko breadcrumbs (you can also crush croutons)
2 cups heavy whipping cream
1 tablespoon flour
1 tablespoon fresh ground pepper
1/4 cup flat leaf parsley, a couple of handfuls, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • 1. In a skillet, sauté bacon until crispy. Remove bacon and loosely chop strips (reserve 2 chopped strips for sauce).
  • 2. Return bacon to skillet; add onions and sauté for 4 minutes.
  • 3. Add garlic and bread crumbs and sauté for a minute longer.
  • 4. Place Mahi Mahi fillets in a glass baking sprayed with non-stick cooking spray.
  • 5. Top the fillets with bacon mixture. Use your fingers to press the mixture onto the fillets.
  • 6. Bake in oven for 18-20 minutes; until fish is opaque and topping toasts.
  • 7. While fish is cooking add the 2 reserved chopped bacon strips to the skillet. Pour in whipping cream; add flour and pepper and stir to remove lumps.
  • 8. Bring mixture to a low boil then reduce heat. Simmer for 5-8 minutes, stirring constantly, until sauce thickens.
  • 9. Stir in parsley.
  • 10. Plate fish and pour sauce over the fillets.
  • 11. Serve and enjoy!

Nutrition Facts : Calories 766.9, Fat 52.4, SaturatedFat 30, Cholesterol 320.1, Sodium 525.6, Carbohydrate 27.8, Fiber 2.3, Sugar 2.6, Protein 45.9

MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE



Mahi Mahi With Asparagus and Almond Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon mustard
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Steps:

  • Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
  • Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
  • Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

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