GRILLED MAHI MAHI WITH GREEN CHILE-COCONUT MILK BROTH
Provided by Bobby Flay
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.
- Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.
- Preheat grill. Brush mahi with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro.
CHILE AND CUMIN FRIED MAHI MAHI
Make and share this Chile and Cumin Fried Mahi Mahi recipe from Food.com.
Provided by StrikingEyes00
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put water in a vegetable steamer and place it over high heat.
- Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
- Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
- Season fish with salt and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.
- To serve divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint.
Nutrition Facts : Calories 242, Fat 5.6, SaturatedFat 0.9, Cholesterol 148.9, Sodium 391.7, Carbohydrate 7, Fiber 2.5, Sugar 3, Protein 41.3
GRILLED CUMIN-SCENTED MAHI-MAHI
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
- Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
- While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
- Preheat a grill.
- Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams
MAHIMAHI WITH GINGER-SOY SAUCE AND 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.
MAHI-MAHI WITH FRESH CILANTRO CHUTNEY
Provided by Bon Appétit Test Kitchen
Categories Fish Herb Quick & Easy Low Cal Coconut Jalapeño Cilantro Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
- *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
EASY GRILLED MAHI MAHI
Steps:
- Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
- Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
- Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g
LATIN STYLE GRILLED MAHI MAHI
Make and share this Latin Style Grilled Mahi Mahi recipe from Food.com.
Provided by gailanng
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Grill: Heat up the grill. Combine all the spices for the rub and mix until well blended. Rub the mahi-mahi with the oil and spice mix. Then, rub the avocados with oil and sprinkle with salt and pepper.
- Over a hot grill, cook the mahi-mahi steaks 5 to 7 minutes per side. Grill the avocados, cut side down, for 3 to 5 minutes until golden brown.
- To Serve: Combine all of the salsa ingredients in a bowl and toss.
- Serve the grilled mahi-mahi with the grilled avocado half and pineapple salsa on the side.
Nutrition Facts : Calories 496, Fat 27.5, SaturatedFat 4.1, Cholesterol 165.5, Sodium 1989.4, Carbohydrate 20.7, Fiber 9.8, Sugar 6.2, Protein 45.4
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- Put water in a vegetable steamer and place it over high heat. Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
- Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
- To serve, divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint. Yields about 1 cup of bok choy and 1 fillet per serving.
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