Mahi Mahi With Creole Sauce Atkins Recipes
GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO
Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.
Provided by CookinginFL
Categories Seafood Fish Mahi Mahi
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
- Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
- Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
- Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
- Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Nutrition Facts : Calories 341.1 calories, Carbohydrate 9.5 g, Cholesterol 134.2 mg, Fat 15.2 g, Fiber 1.5 g, Protein 35.6 g, SaturatedFat 3.8 g, Sodium 668.9 mg, Sugar 3.4 g
MAHI-MAHI WITH CREOLE SAUCE (ATKINS)
Make and share this Mahi-Mahi With Creole Sauce (Atkins) recipe from Food.com.
Provided by Michelle Rogers
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle fish with lemon juice, salt and pepper to taste; set aside.
- In a saucepan over medium-high heat, melt butter. Saut onions and peppers until slightly softened, about 2 minutes.
- Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes. Stir in cilantro and hot pepper sauce to taste. Set aside.
- Heat oil in large non-stick skillet over high heat. Saut fish until just cooked through, about 3 minutes per side. Spoon sauce over fish before serving.
Nutrition Facts : Calories 214, Fat 7.5, SaturatedFat 2.6, Cholesterol 131.7, Sodium 194.1, Carbohydrate 3.3, Fiber 0.8, Sugar 1.8, Protein 32
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- In a large frying pan, melt 2 tablespoons of butter over MEDIUM heat. Fry the mahi mahi for about 6 minutes per side, then remove and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter still over MEDIUM heat. Add the onions and green bell peppers and saute until they are tender - about 5 minutes. Add the minced garlic to the pot and continue to saute for another minute. Scrap up any of the pieces that are stuck to the pan from the fish, as well.
- Pour in the can of diced tomatoes, Creole seasoning, hot sauce, a pinch of cayenne, and bay leaf, bring to a boil, then reduce heat to a simmer. Add the mahi mahi back to the pan and continue to simmer for an additional 10 minutes, stirring the sauce occasionally to prevent it from sticking. Before serving, remove the bay leaf and check flavoring to see if it needs additional salt, pepper, or more shakes of hot sauce.
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