Mahi Mahi With Tomato Shallot Cream Sauce Recipes

MAHI MAHI WITH TOMATO-SHALLOT CREAM SAUCE

Steps:

• Preheat oven 425.
• Line a baking sheet with foil.
• Generously sprinkle both sides of fillets with paprika and garlic salt.
• In a nonstick skillet melt butter over medium-high heat.
• Add fillets; cook 2 to 3 minutes per side.
• Transfer to baking sheet. Bake 5 minutes or until fish flakes.
• Meanwhile, in the same skillet add shallots and garlic; place over medium heat. Cook 3 minutes or until shallots are tender.
• Add tomatoes, chicken broth (or wine), cream; cook and stir until bubbly. Season with salt and pepper to taste.
• Stir in spinach; cook just until wilted.
• Spoon sauce over fillets, and serve.

TOMATO-BASIL MAHI MAHI

Steps:

• Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
• To prepare sauce, saute garlic and shallots in pan.
• Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
• Stir in chicken stock and simmer until sauce thickens.
• Remove from heat and add basil.
• To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
• (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
• Garnish with a pretty whole basil leaf or bunch of leaves.

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE

Steps:

• Cut Mahi Mahi into 6 8-oz fillets.
• Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
• Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
• Melt butter in a small sauce pan, skim off excess fat (clarify).
• Preheat the Bar-B-Q to high.
• Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
• Return sauce to the sauce pan on low heat,.
• Add tomatoes, capers and fresh parsley; warm throughly only.
• Add a dash or two of cayenne.
• Salt and pepper to taste.
• Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
• Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.