Braised Mahi Mahi And Vegetables Recipes

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MAHI MAHI WITH BRAISED BRUSSELS SPROUTS



Mahi Mahi With Braised Brussels Sprouts image

Makes for a beautiful (and healthy) presentation served on a platter...family-style. Recipe from "For Cod & Country" by Chef Barton Seaver who is a sustainable seafood advocate. Now a few words from Chef Barton: "I often pair the acidic bite of feta cheese with fish. In this recipe the cheese is mellowed out a bit by sweet butter and the meaty taste of the sprouts. This butter would also go great with shrimp and salmon."

Provided by gailanng

Categories     Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons butter, divided
1 small onion, diced
2 garlic cloves, sliced
1 1/2 lbs Brussels sprouts, stems trimmed and each cut in half lengthwise
1 cup water
salt
fresh ground pepper
4 (5 ounce) skinless mahi mahi fillets
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh flat-leaf parsley

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.

Nutrition Facts : Calories 368.7, Fat 21.1, SaturatedFat 12.8, Cholesterol 157.6, Sodium 420.4, Carbohydrate 14.7, Fiber 4.8, Sugar 4.1, Protein 32.4

MAHI MAHI & VEGGIE SKILLET



Mahi Mahi & Veggie Skillet image

Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. -Solomon Wang, Arlington, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

Nutrition Facts : Calories 307 calories, Fat 12g fat (2g saturated fat), Cholesterol 124mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

STEAMED MAHI MAHI WITH VEGETABLES AND GARLIC MUSTARD SAUCE



Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon canola oil
1/2 red onion, sliced
1 medium yellow squash, sliced
1 medium zucchini, sliced
1/2 (8-ounce) package sliced mushrooms
1 cup chicken broth
Kosher salt and freshly ground black pepper
4 (4-ounce) pieces mahi mahi
4 sprigs fresh thyme
1 tablespoon chopped garlic
2 tablespoon spicy brown mustard

Steps:

  • In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
  • Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
  • Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

BRAISED MAHI MAHI AND VEGETABLES



BRAISED MAHI MAHI AND VEGETABLES image

Categories     Fish

Number Of Ingredients 12

2 teaspoons toasted sesame or safflower oil
1 to 1.25 pounds mahi mahi fillets, cut into bite-size cubes
1 cup sliced mushrooms
2 carrots, sliced
1 medium head broccoli, cut into florets (2 to 3 cups)
Ingredients for the Sauce:
1 tablespoon lemon juice
1 tablespoon soy sauce
1 large clove garlic, minced
2 tablespoons minced fresh ginger
6 tablespoons water
5 drops stevia extract

Steps:

  • Heat large skillet over medium heat. Add oil and tilt pan to distribute it. Add fish and brown on all sides. Add remaining ingredients. Whisk sauce ingredients together and pour over fish and vegetables. Cover and cook 10 to 15 minutes, or until vegetables are tender and fish is cooked through. Serve over rice or noodles if desired. Note: If you don't have stevia, use 2 teaspoons honey. Serves 2 to 3.

FLAVORFUL MAHI MAHI SHEET PAN DINNER



Flavorful Mahi Mahi Sheet Pan Dinner image

This is a quick way to get the dinner on the table. Serve the fish over rice.

Provided by FrackFamily5 CA->CT

Categories     Seafood     Fish     Mahi Mahi

Time 50m

Yield 4

Number Of Ingredients 11

1 serving olive oil cooking spray
1 (10 ounce) bag fresh green beans, trimmed
1 tablespoon olive oil
1 teaspoon seasoned salt
4 (4 ounce) fillets mahi mahi fillets
2 tablespoons salted butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chiles, drained
1 onion, chopped
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
  • Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
  • Bake in the preheated oven for 10 minutes.
  • While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
  • Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
  • Continue baking until fish flakes easily with a fork, about 25 minutes.

Nutrition Facts : Calories 226.3 calories, Carbohydrate 11.8 g, Cholesterol 97.3 mg, Fat 10.2 g, Fiber 3.7 g, Protein 23 g, SaturatedFat 4.4 g, Sodium 694.2 mg, Sugar 2.4 g

MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES



Mahimahi with Ginger-Soy Sauce and Stir-Fried Vegetables image

Categories     Fish     Ginger     Onion     Bake     Lime     Cilantro     Soy Sauce     Coriander     Bon Appétit     Texas

Yield Makes 6 servings

Number Of Ingredients 14

1/2 cup soy sauce
1/4 cup grated peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup water
4 green onions, finely chopped
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon minced jalapeño chili
3/4 teaspoon minced garlic
6 6-ounce skinless mahimahi fillets
1/3 cup coriander seeds, crushed
2 tablespoons vegetable oil
Stir-fried Vegetables

Steps:

  • Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
  • Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
  • Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.

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