MAHI MAHI WITH PEACH-CUCUMBER SALSA
Provided by Katie Lee Biegel
Time 23m
Yield 4 servings (plus extra salsa)
Number Of Ingredients 3
Steps:
- Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.
MAHI MAHI WITH NECTARINE SALSA
A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. -Michelle Augustine, Cincinnati, OH
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving., Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 520mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
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.
MAHI MAHI Y MANGO SALSA
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
- Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g
CUMIN-SPICED MAHI MAHI TACOS WITH NECTARINE-AVOCADO SALSA
Make and share this Cumin-Spiced Mahi Mahi Tacos With Nectarine-Avocado Salsa recipe from Food.com.
Provided by gailanng
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° - 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.
- Lightly coat tortillas with cooking spray and grill 1 to 2 minutes each side.
- Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream.
- To Make the Nectarine-Avocado Salsa: Combine first 8 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.
- To Make the Zesty Sour Cream: Stir together all ingredients. Serve slightly chilled.
Nutrition Facts : Calories 493.7, Fat 22, SaturatedFat 8.3, Cholesterol 112.6, Sodium 1378.5, Carbohydrate 49.5, Fiber 9.9, Sugar 10.2, Protein 28.6
MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!
Provided by SYRAH4689
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g
MAHI-MAHI WITH FRESH PINEAPPLE SALSA
We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.
Provided by lazyme
Categories Mahi Mahi
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
- (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
- Preheat broiler.
- Spray rack of broiler pan with cooking spray.
- Rinse mahi-mahi and pat dry with paper towels.
- Place mahi-mahi on rack.
- Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
- Broil mahi-mahi, 4 inches from heat, 2 minutes.
- Turn and brush second side with olive oil mixture; sprinkle with white pepper.
- Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
- Serve with Pineapple Salsa.
Nutrition Facts : Calories 242.5, Fat 5, SaturatedFat 0.9, Cholesterol 148.9, Sodium 181.3, Carbohydrate 10.1, Fiber 1.4, Sugar 6.9, Protein 38.4
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