Greekstylemarinatedmahimahi Recipes

GREEK MARINADE

Steps:

• In a small bowl, mix together all the marinade ingredients.
• Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

GREEK-STYLE MAHI MAHI

Steps:

• Preheat broiler.
• Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
• Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
• Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
• Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
• Serve with:
• toasted orzo with saffron and fennel

GREEK CHICKEN MARINADE

Steps:

• Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.

GREEK-STYLE MARINATED MAHI MAHI

Steps:

• Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a resealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
• Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.

THE 20 BEST WAYS TO COOK MAHI MAHI

Steps:

• Start by finely chopping olives, capers, roasted red peppers and garlic. Halve the cherry tomatoes. Finely chop fresh herbs.
• Heat all of olive oil, except for 2-3 tablespoons, in a pan over medium heat. Add in cherry tomato halves and garlic and give it a good stir. Cook till the garlic starts getting aromatic, about two minutes. Stir in chopped roasted bell peppers and cook for 1-2 minutes. Mix in the chopped herbs. Give it a mix. Add chopped olives and capers and cook for a couple more minutes. Stir in a splash of lemon juice and drizzle a little bit more olive oil.
• Season mahi mahi with paprika, fresh cracked pepper and salt on both sides. and then dust it lightly with flour on both sides.
• Heat the remaining oil in a skillet over medium high heat. Add mahi mahi and cook 10 minutes per inch thickness, turning halfway through.
• Plate the mahi mahi and top it generously with prepared tapenade. Garnish with some more fresh herbs and lemon wedges.

PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS

Steps:

• Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
• Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
• Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
• Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve fish topped with bread crumb mixture.

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.