Mahi Mahi With Teriyaki Sauce Marinade Recipes

TERIYAKI MAHI MAHI

Steps:

• Sprinkle mahi mahi with garlic powder and pepper. In a large skillet, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute ginger for 30 seconds. Stir in teriyaki sauce; heat through. Serve over mahi mahi.

MAHI MAHI WITH TERIYAKI SAUCE MARINADE

Steps:

• Melt 1 Tblsp. butter over low heat. Add garlic. Saute garlic until tender. Remove from heat.
• Stir in teriyaki, lemon juice, honey and sesame seeds.
• Pour over fish and marinate for at least 30 minutes.
• Heat 1 Tblsp. butter in pan at medium heat.
• Add fish, saute 4-5 minutes on each side, basting with marinade.
• Garnish with parsley.

MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES

Steps:

• Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
• Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
• Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

TERIYAKI MARINADE AND SAUCE

Steps:

• Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
• Whisk cornstarch into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, 5 to 7 minutes.

TERIYAKI SAUCE AND MARINADE

Steps:

• Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

GRILLED TERIYAKI MAHI MAHI WITH MANGO SALSA

Steps:

• For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
• Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
• Cover bowl with saran wrap and refrigerate until ready to serve.
• For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
• Place the mahi mahi fillets in a large zip-lock plastic bag.
• Pour marinade into bag; press the air out of the bag and seal tightly.
• Turn/shake the bag to coat fillets with marinade.
• Refrigerate for 20-30 minutes.
• Take fillets out of bag and throw away marinade.
• Brush or spray both sides of fillets with vegetable oil.
• Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
• Serve warm with salsa.

TERIYAKI MAHI MAHI WITH MANGO SALSA

Steps:

• TO MAKE SALSA: Peel the mango and cut into 1/4-inch dice. Place in a small bowl along with the remaining salsa ingredients. Stir to blend. Cover with plastic wrap and refrigerate until ready to serve. TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Place the mahi mahi fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. Remove the fillets from the bag and discard the marinade. Brush or spray both sides of the fillets with vegetable oil. Grill over Direct High heat until the fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.