Mahi Mahi Piccata Recipes

FISH PICCATA

Fish Piccata image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 small white fish fillets (such as tilapia or sole), about 1 pound total
Kosher salt and freshly ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

BAKED MAHI MAHI

Baked Mahi Mahi image

Make and share this Baked Mahi Mahi recipe from Food.com.

Provided by Papa D 1946-2012

Categories Polynesian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs mahi mahi (4 fillets)
1 lemon, juiced
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
1/4 cup white onion, finely chopped
breadcrumbs

Steps:

Preheat oven to 425°F.
Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.

Nutrition Facts : Calories 201.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 165.5, Sodium 200.3, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 42.2

MAHIMAHI WITH ONION, CAPERS, AND LEMON

Mahimahi with Onion, Capers, and Lemon image

Categories Citrus Fish Onion Broil Sauté Quick & Easy Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 large onion, halved lengthwise, then thinly sliced crosswise
3 tablespoons water
1/2 teaspoon black pepper
3 tablespoons unsalted butter
3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
2 1/2 tablespoons fresh lemon juice
4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
3/4 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
Preheat broiler.
Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
Serve fish topped with onion mixture and sprinkled with parsley.

MAHI MAHI PICCATA

Mahi Mahi Piccata image

Got this from Hello Fresh (meal delivery) and it was good. Will use less capers next time - maybe 1/2 as much. Imagine this would also be delicious with chicken.

Provided by Gidget265

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces mahi mahi
1 large shallot
1 ounce capers
3/4 cup israeli couscous
vegetable stock (enough to go with 1.5 C Water) or fish stock, concentrate (enough to go with 1.5 C Water)
1/4 ounce fresh thyme
5 ounces spinach
1 lemon
2 tablespoons butter
1 tablespoon olive oil

Steps:

Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.

Nutrition Facts : Calories 590, Fat 20.4, SaturatedFat 8.7, Cholesterol 155.7, Sodium 740.5, Carbohydrate 58.8, Fiber 6.6, Sugar 1.1, Protein 43.2

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