Mahi Mahi On A Bed Of Spinach For 2 Recipes
MAHI-MAHI ON A BED OF SPINACH FOR 2
My husband is not a big fan of fish so I am always trying creative ways to make fish. This is an easy fish recipe that he stamped with approval!
Provided by LRB6680
Categories Mahi Mahi
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Marinate fish for 1 hr in lime juice, allspice, ozark seasoining, paprika, and italian seasoining. Bake fish for 10-15 min at 350 degrees or until done. Serve fish on bed of baby spinach with chopped zucchini, tomatoes, and sprinkles of cheese. Top with small amount of balsamic vingerette dressing. I tend to make my own dressing with olive oil and balsamic vinegarette but you can use store bought if that's easier.
Nutrition Facts : Calories 250.9, Fat 5.3, SaturatedFat 2.6, Cholesterol 157.8, Sodium 366.1, Carbohydrate 7.7, Fiber 2.4, Sugar 1.4, Protein 43
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
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