Crock Pot Mahi Mahi Recipes

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SLOW-COOKER MAHI-MAHI TACOS



Slow-Cooker Mahi-Mahi Tacos image

These slow-cooker fish tacos require only 15 minutes of hands-on prep to whip together, making them a home cook's hero. The balance of cooked fish, tomatoes and onions with the raw cabbage and cilantro gives the dish a light, fresh feel. If desired, lightly toast the tortillas (see Tip) before filling and garnish the tacos with crushed red pepper. Serve with hot sauce, if desired.

Provided by EatingWell Test Kitchen

Categories     Healthy Fish Taco Recipes

Time 1h45m

Number Of Ingredients 15

2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 pound wild-caught skin-on mahi-mahi fillets
1 ¼ cups cherry tomatoes, halved (about 7 ounces)
1 ¼ cups thinly sliced red onion (from 1 onion)
Cooking spray
8 (6 inch) corn tortillas
¾ cup reduced-fat sour cream
1 cup finely shredded cabbage (from 1 small head or 1 [10-ounce] package)
½ cup fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • Stir together the paprika, garlic powder, oregano, salt, pepper, and 1 tablespoon of the oil in a small bowl. Rub all over the fish. Place the tomatoes and onion in a 5- to 6-quart slow cooker lightly greased with cooking spray; drizzle with the remaining 1 tablespoon oil, and top with the fish. Cover and cook on LOW until the fish flakes easily with a fork, about 1 hour and 30 minutes.
  • Flake the fish into large chunks. Spoon the fish evenly into the tortillas, and top evenly with the cooked tomatoes and onions, sour cream, cabbage, and cilantro leaves. Serve with the lime wedges, if desired.

Nutrition Facts : Calories 389 calories, Carbohydrate 41 g, Fat 15 g, Fiber 6 g, Protein 27 g, SaturatedFat 4 g, Sodium 525 mg, Sugar 5 g

MAHI MAHI POT PIE



Mahi Mahi Pot Pie image

Can't find a pot pie with fish? Try this one out! This recipe has mahi mahi in a flaky crust. Watch out for bones!

Provided by PERFECTNESS

Categories     Seafood     Fish     Mahi Mahi

Time 1h20m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 ½ pounds mahi mahi fillets
1 teaspoon dried thyme
salt and ground black pepper to taste
1 (10.75 ounce) can condensed cream of potato soup
½ cup milk
1 (15 ounce) can mixed vegetables (with potatoes), drained
2 (9 inch) deep dish pie crusts

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Heat the vegetable oil in a large skillet over medium heat.
  • Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
  • Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
  • Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
  • Gently fold the mahi mahi pieces into the soup mixture.
  • Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
  • Pour the soup mixture with the mahi mahi into the pie crust.
  • Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
  • Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 688.8 calories, Carbohydrate 72.6 g, Cholesterol 109.9 mg, Fat 32.7 g, Fiber 8.6 g, Protein 29 g, SaturatedFat 12.6 g, Sodium 1148.5 mg, Sugar 1 g

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