Mahi Mahi Polynesian Style Recipes

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MAHI MAHI, POLYNESIAN STYLE



Mahi Mahi, Polynesian Style image

Make and share this Mahi Mahi, Polynesian Style recipe from Food.com.

Provided by PalatablePastime

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb mahi mahi fillet
1 tablespoon soy sauce
1 (8 ounce) can pineapple chunks in juice
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 teaspoons curry powder
1 pinch cinnamon
1 pinch ginger
1 pinch clove
non-stick olive oil flavored cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Mix together soy sauce, cinnamon, ginger, and cloves.
  • Add to mahi mahi in a ziploc bag and let marinate at room temperature for 30 minutes.
  • Spray non-stick baking pan with cooking spray.
  • Place fish in pan.
  • Drain juice from pineapple, reserve.
  • Combine pineapple juice with curry powder and pour over fish.
  • Add pineapple chunks and pepper slices on top of fish.
  • Wrap pan tightly with foil.
  • Bake for 15 minutes at 350 degrees, then uncover and bake for 5 minutes more, until fish flakes easily with fork.

HAWAIIAN-INSPIRED MAHI MAHI



Hawaiian-Inspired Mahi Mahi image

Mild and delightful Hawaiian-inspired mahi mahi with a homemade citrus marinade. Perfect for a luau or theme night. Serve with sweet potatoes and Hawaiian bread.

Provided by Heather S

Categories     Mahi Mahi Recipes

Time 3h40m

Yield 4

Number Of Ingredients 9

1 medium orange, juiced
1 medium lime, juiced
1 teaspoon Hawaiian sea salt
ground black pepper to taste
1 (14 ounce) can pineapple chunks
4 (5 ounce) mahi mahi fillets
cooking spray
2 stalks green onions, thinly sliced
¼ cup ground macadamia nuts

Steps:

  • Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
  • Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
  • Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
  • Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
  • Top fillets with reserved pineapple chunks.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 24 g, Cholesterol 104.1 mg, Fat 7.5 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 1.3 g, Sodium 744.6 mg, Sugar 19.1 g

GRILLED MAHI MAHI SANDWICHES



Grilled Mahi Mahi Sandwiches image

All trips to Hawaii should include at least one stop for a Mahi Mahi sandwich. This grilled version gets the "swicy" (sweet-spicy) treatment with pineapple, ketchup and cayenne.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1/4 cup ketchup
2 teaspoons soy sauce
1 teaspoon chili-garlic sauce
1/4 teaspoon toasted sesame oil
Kosher salt
2 teaspoons paprika
2 teaspoons packed light brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4 5- to 6-ounce skinless mahi mahi fillets
Freshly ground black pepper
4 Hawaiian or brioche buns, split
Mayonnaise, for spreading
Bibb lettuce leaves, sliced sweet onion and fresh pineapple slices, for topping

Steps:

  • Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
  • Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
  • Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE



Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 22

Vegetable oil, for the pan
1 shallot, finely diced
1 teaspoon kosher salt
2 cups coconut milk
1 cup short-grain rice
Neutral oil, for the pan
3 cloves garlic, minced
1-inch piece ginger, grated
1 teaspoon sambal
Kosher salt
3 scallion ends, finely chopped
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 lime, zest and juice
Olive oil, for the pan
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 teaspoon kosher salt
2 fillets mahi-mahi

Steps:

  • For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
  • For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
  • For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
  • Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

THE BEST MAHI-MAHI



The Best Mahi-Mahi image

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

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

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.

MAHI MAHI HAWAIIAN STYLE



Mahi Mahi Hawaiian Style image

This is a quick and easy dinner solution. This comes from another website. Update: After a number of reviews I have changed the ingredients list. When I made this, I too thought the cloves were strong but DH liked it so I posted. I have since changed the ingredient list and reduced the amount of cloves and nutmeg. Please feel free to adapt as necessary for preference. Thanks everyone for your input.

Provided by PaulaG

Categories     Mahi Mahi

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 -1 1/2 lb mahi mahi fillet
1 cup crushed pineapple in juice, drained and juice reserved
1/8-1/2 teaspoon ground cloves
1/4-1/2 teaspoon ground nutmeg
1/2 cup coconut, toasted

Steps:

  • Preheat oven to 350°F.
  • Cut fish fillets into serving size portions allowing 4 to 6 ounces per serving.
  • In bowl, mix pineapple, cloves and nutmeg.
  • Spray an oven proof baking dish with non-stick cooking spray.
  • Place fish in prepared dish, top with pineapple mixture and drizzle a half to one full tablespoon of pineapple juice over each serving.
  • Cover with foil and bake 10 to 12 minutes, uncover and top with coconut. Bake 5 minutes more or until fish flakes easily.

Nutrition Facts : Calories 136.5, Fat 5.2, SaturatedFat 4.2, Cholesterol 55.2, Sodium 69.7, Carbohydrate 8.3, Fiber 1.5, Sugar 6.5, Protein 14.7

TROPICAL MAHI MAHI



Tropical Mahi Mahi image

Bob Gebhardt's favorite foods to prepare are fish and seafood. "Tropical Mahi Mahi is a creation of mine that combines-and adds to-two Hawaiian recipes. The tropical fruit and cilantro make it a wonderful, aromatic dish.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon seasoned salt, divided
1/2 teaspoon pepper, divided
6 mahi mahi fillets (4 ounces each)
2 tablespoons butter
2 tablespoons olive oil
1 cup fresh cilantro leaves, chopped
1 cup white grape juice
1-1/2 cups heavy whipping cream
1 can (15-1/4 ounces) mixed tropical fruit, drained
1/2 cup chopped macadamia nuts

Steps:

  • In a large resealable plastic bag, combine the flour, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper; add fillets. Seal bag and turn to coat. , In a large skillet, heat butter and oil. Cook mahi mahi over medium-high heat for 2-3 minutes on each side. Remove and keep warm. , Saute cilantro in pan drippings for 1 minute. Add grape juice; cook until reduced by half. Add cream; cook until reduced by half. Stir in the fruit and remaining seasoned salt and pepper; heat through. Serve with mahi mahi; sprinkle with macadamia nuts.

Nutrition Facts : Calories 614 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.

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