Herbed Mahi Mahi Recipes
HERBED MAHI MAHI
Wanted a quick dinner and checked through the garden, sure enough a little of this and a little of that....voila!
Provided by Norelllaura1
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Spread on fish and bake at 350 until done.
Nutrition Facts : Calories 132.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 82.7, Sodium 263.6, Carbohydrate 1.3, Fiber 0.4, Sugar 0.5, Protein 21.4
PARMESAN HERB BAKED MAHI MAHI
Parmesan Herb Baked Mahi Mahi is the best baked mahi mahi recipe EVER. I would even go as far to say this the best FISH recipe ever. It is THAT good!
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
- Place mahi mahi on a greased 9x13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
- Bake for 18-20 minutes or until cooked through and topping is golden brown.
- Garnish with chopped green onions, chives, or a lemon slice if desired.
Nutrition Facts : Calories 399 kcal, Carbohydrate 11 g, Protein 37 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 133 mg, Sodium 483 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BAKED MAHI MAHI WITH WINE AND HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.
- Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.
- Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.
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