Broiled Mahi Mahi With Parsleyed Tomatoes And Feta Recipes

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BROILED MAHI-MAHI WITH PARSLEYED TOMATOES AND FETA



Broiled Mahi-Mahi With Parsleyed Tomatoes and Feta image

Mahi-mahi is a very lean, moderately flavored, firm but moist fish, with solid flake. You could substitute amberjack, mullet, pompano, grouper, farm raised catfish, or cod.

Provided by PanNan

Categories     Mahi Mahi

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

2 onions, sliced
2 tablespoons olive oil
2 tomatoes, seeded and chopped
2 tablespoons fresh parsley, chopped
1/4 cup white wine
1 tablespoon tomato paste
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
36 ounces mahi mahi fillets
4 ounces feta cheese, crumbled
1 lemon, thinly sliced

Steps:

  • Heat olive oil over medium heat in saute pan. Saute sliced onions in the oil for about 8 minutes or until tender. Add tomatoes, parsley, white wine, tomato paste, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 5 minutes. Set mixture aside.
  • Lightly grease a rack, and line a broiler pan with aluminum foil. Place rack in broiler pan.
  • Place fish, in a single layer, on the rack. Sprinkle with the remaining salt and pepper. Broil fish about 5 inches from heat for about 8 minutes, or until the fish flakes easily with a fork.
  • Spoon the onion-tomato mixture evenly onto a platter. Place the broiled fish on top of the onion-tomato mixture.
  • Sprinkle with crumbled feta, and garnish with lemon slices.

Nutrition Facts : Calories 274.8, Fat 10.1, SaturatedFat 4, Cholesterol 142, Sodium 593.7, Carbohydrate 8, Fiber 1.6, Sugar 4.1, Protein 35.4

GRILLED MAHI MAHI WITH ROASTED BELL PEPPER SAUCE AND FETA CHEESE



Grilled Mahi Mahi With Roasted Bell Pepper Sauce and Feta Cheese image

Simple and easy, but tasty and special enough for guests. Designed this recipe to be healthy and low calorie while I was trying to shed a few pounds. You can add extra EVOO to suit your tastes.

Provided by likethebird

Categories     Very Low Carbs

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

12 ounces mahi mahi fillets (2 fillets, 6oz each)
1 red bell pepper, cubed
1/2 yellow bell pepper, cubed
3 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/4 cup white wine
1/4 cup feta cheese (I use reduced fat)
salt
fresh coarse ground black pepper
lemon juice
cooking spray

Steps:

  • Preheat the oven to the broil setting and line a baking tray with aluminum foil and then coat with nonstick spray.
  • Place the peppers and garlic on the prepared tray and roast for 8-10 minutes, or until slightly browned.
  • Put the roasted veggies, EVOO, white wine, some slat and pepper into the food processor/blender. Puree until smooth.
  • Transfer sauce to a small sauce pan and simmer over low heat.
  • Meanwhile, heat the grill (or stove top grill pan) to medium high heat. Season the fillets with salt, pepper and lemon juice (I use the bottled kind, because I usually have that on hand).
  • Grill the fish for 5-8 minutes per side, or until flaky.
  • Top the grilled Mahi Mahi with the pepper sauce and then feta cheese.
  • Serve immediately and enjoy, preferably with roasted italian veggies and a glass of white wine!

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE



Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
Salt and freshly ground pepper to taste
4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried
4 tablespoons olive oil
4 tablespoons finely chopped shallots
1/3 cup drained capers
4 ripe plum tomatoes, cored and cut into small cubes
1 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
4 tablespoons finely chopped basil or parsley

Steps:

  • Preheat oven broiler to high.
  • Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
  • Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
  • Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
  • Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE



Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette image

Categories     Fish     Olive     Onion     Tomato     Broil     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)
Accompaniment: plain or parmesan couscous

Steps:

  • Preheat broiler and line a large shallow baking pan with foil.
  • Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
  • Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
  • Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
  • Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

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