Grilled Mahi Mahi Fillets And Asparagus With Orange Sesame Recipes

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EASY GRILLED MAHI MAHI



Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories     Seafood     Fish     Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

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

GRILLED MAHI MAHI



Grilled Mahi Mahi image

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Provided by Helene Rose-Carson

Categories     Seafood     Fish     Mahi Mahi

Time 55m

Yield 12

Number Of Ingredients 9

5 pounds skinned, deboned mahi mahi, cut into chunks
¾ (4.5 ounce) jar bottled minced garlic
½ cup butter, diced
1 large onion, diced
1 ½ lemons, juiced
½ cup dry white wine
1 ½ (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Steps:

  • Preheat grill for high heat.
  • Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  • Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE & SESAME



Grilled Mahi Mahi Fillets and Asparagus With Orange & Sesame image

From Rachael Ray. We just used the convection oven for this - we don't grill outside in the winter! ;-)

Provided by Paris D

Categories     Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 mahi mahi fillets, 6-8 ounces each
salt
pepper
2 limes, juiced
3 tablespoons tamari soy sauce
2 inches gingerroot, grated (fresh, about 1.5 tablespoons)
1 tablespoon canola oil
3 scallions, thinly sliced, for garnish
1 lb asparagus spear
2 oranges (naval)
1 inch gingerroot
2 tablespoons sesame seeds, toasted

Steps:

  • Fish: Preheat grill pan to over medium high to high heat.
  • Season mahi mahi fillets with salt and pepper.
  • Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish.
  • Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.
  • Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
  • Asparagus: Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears.
  • Using a peeler, make thin long strips of orange zest from both oranges.
  • Cut the ends off the zested oranges and stand them up right on a cutting board.
  • Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith.
  • When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole.
  • Set the orange disks aside.
  • In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot.
  • Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears.
  • Simmer the spears 3 to 5 minutes until just tender.
  • Drain the asparagus.
  • Discard the orange zest and ginger.
  • Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
  • Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi.
  • Garnish assembled fish and asparagus with chopped or thinly sliced chives.

Nutrition Facts : Calories 307.6, Fat 7.6, SaturatedFat 1.1, Cholesterol 148.9, Sodium 952.5, Carbohydrate 18.5, Fiber 5.7, Sugar 8.7, Protein 43.7

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME



Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds

Steps:

  • Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
  • Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE



Grilled Mahi Mahi With Garlic Sesame Sauce image

This is one of those that just came out of the things in my kitchen. But when it came together, we all said, "WOW! that's good."

Provided by Ru4given

Categories     Mahi Mahi

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 mahi mahi fillets
1 red bell pepper, thinly sliced
1 large zucchini, thinly sliced
green onion, thinly sliced
2 garlic cloves, minced
1/2 cup pineapple juice
3 tablespoons soy sauce
1 tablespoon sesame oil
1 cup dry sherry
1 tablespoon cornstarch (to be added to the sauce only)

Steps:

  • Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
  • Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
  • Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
  • Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
  • Top with garlic, green onion and sesame seeds.
  • Salt and pepper to taste.
  • Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
  • Serving Suggestion: Excellent served over white jasmine rice.

GRILLED MAHI MAHI



Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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