Mahimahi With Citrus Balsamic Vinaigrette Recipes

MAHIMAHI WITH ORANGE SALSA

Steps:

• Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

MAHIMAHI WITH CITRUS BALSAMIC VINAIGRETTE

Steps:

• Preheat oven to 350. Combine peppers, garlic, onion, cayenne in a blender with only enough of the vegetable stock to thin. Blend until smooth then set aside. Brown butter in skillet over medium heat. Whisk in vinegar, orange juice concentrate and remaining vegetable stock and bring to a boil. Remove from heat and stir in flour and salt. Return to heat and simmer for 3 minutes, or until slightly thickened. Remove from heat and set aside. Spray a baking dish with non-stick cooking spray, place fish in dish and bake for about 10 to 12 minutes, until fish flakes easily. To serve, place portion of fish on plate, top with 1/4 cup red pepper puree and 2 tablespoons warm vinaigrette. Garnish with chives and zest.

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

Steps:

• Preheat broiler and line a large shallow baking pan with foil.
• Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
• Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

MAHI MAHI WITH BALSAMIC WINE SAUCE

Steps:

• Sprinkle the fish with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add fish and onion; cook 3 minutes.
• Turn fish over.
• Stir in wine, vinegar, and capers; cook 3 minutes.
• Remove fish from pan.
• Cook wine mixture an additional 3 minutes or until reduced to 1/2 cup.
• Serve sauce with fish; sprinkle with parsley.

CITRUS-BALSAMIC VINAIGRETTE

Steps:

• I put all the above dressing ingredients into a jar with a lid and shake.
• Use as needed.
• Refrigerate leftovers to use within one week.
• *use your garlic press on the pearl onion, it's perfect for a little onion flavor.

CITRUS-BASIL VINAIGRETTE

Steps:

• In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.