HABANERO-PEACH BUTTER
This recipe makes enough butter to accompany several batches of Caribbean Spiced Mahi Mahi with Habanero-Peach Butter. The butter will keep well refrigerated - just slice off the appropriate amount as you need it. Try it on other dishes; it adds a light spicy and fruity flavor to chicken, pork, and seafood dishes. You can roll any compound butter in plastic wrap and shape it into a tube. After it has been refrigerated, the butter will be hard, and you can then just slice off the amount you need. Better yet, freeze the butter, and it will keep for months. From El Cocodrilo's Cookbook.
Provided by lazyme
Categories Fruit
Time 21m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over high heat in a medium saucepan.
- Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
- Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
- Remove from the heat; cool.
- Place 2 of the peaches and the butter in a food processor or blender.
- Process until well mixed.
- Add cooled chile mixture to the butter puree, and process until well blended.
- Transfer the butter mixture to small bowl.
- Mince the remaining peach, add it to the butter mixture, and blend well.
- Cover and refrigerate in an airtight container until ready to use, or freeze it.
Nutrition Facts : Calories 1031, Fat 101.7, SaturatedFat 59.6, Cholesterol 244, Sodium 24.1, Carbohydrate 32.2, Fiber 3.5, Sugar 27.7, Protein 3.5
CARIBBEAN-SPICED MAHI MAHI WITH HABANERO-PEACH BUTTER
This dish is a tasty way to prepare saltwater fish; try it with halibut or thresher shark. The Habanero-Peach Butter (recipe #501490) adds a lightly spicy, fruity accent that complements the flavor of the fish. Grill the fish to make this dish extra-special. From El Cocodrilo's Cookbook.
Provided by lazyme
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Combine the garlic, onion, red pepper, black pepper, paprika, thyme, oregano, and basil in a shallow bowl; mix well.
- Dredge the fillets in the spice mixture, coating both sides well.
- Place the fillets onto a foil-lined baking sheet.
- Broil 4 inches from the heat, turning once, until the juices begin to run, about 7 minutes.
- Garnish each fillet with 1 tablespoon of the Habanero-Peach Butter.
- Serve immediately.
Nutrition Facts : Calories 297.7, Fat 13.5, SaturatedFat 7.8, Cholesterol 179.4, Sodium 284.2, Carbohydrate 4.9, Fiber 1.9, Sugar 1, Protein 38.8
MAHI MAHI WITH PEACH-CUCUMBER SALSA
Provided by Katie Lee Biegel
Time 23m
Yield 4 servings (plus extra salsa)
Number Of Ingredients 3
Steps:
- Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.
YUCATECAN -STYLE GRILLED MAHI-MAHI
Provided by Steven Raichlen
Categories Citrus Fish Herb Low Fat Low Cal High Fiber Backyard BBQ Dinner Lime Orange Spring Summer Grill/Barbecue Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
- Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
- Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.
MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!
Provided by SYRAH4689
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g
CARIBBEAN MAHI MAHI (10 POINTS)
I want to try this recipe next time I can find some mahi mahi. The original recipe also says that you can substitute orange roughy or flounder. From The Weight Watchers Complete Cookbook & Program Basics.
Provided by lazyme
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray large nonstick skillet with nonstick cooking spray.
- Cook banana 2-3 minutes, until golden brown on both sides.
- Add mahi mahi to skillet; cook 3-4 minutes, just until fish flakes easily when tested with a fork.
- Stir in mango, broth, pineapple juice, coconut milk, salt and pepper; heat through.
- Line a serving platter with the rice.
- Place 1/2 cup watercress at each end if desired and spoon fish mixture in center.
- EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories.
- PER SERVING: 482 Calories, 33 g Protein, 5 g Fat, 73 g Carbohydrate, 695 mg Sodium, 104 mg Cholesterol, 1 g Dietary Fiber; 10 points.
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