Mahimahitikitiki Recipes
TERIYAKI MAHI MAHI
After trying a few mahi mahi recipes, this one is definitely my favorite. This glazed mahi mahi is good with rice, vegetables or salad. Blotting the fillets before cooking allows a nice brown crust to form. Cod or halibut can be used, too. -Michelle Ibarrientos, Torrance, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 470mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
MAHI-MAHI TIKI-TIKI
Couldn't resist this one. From the Chicago Tribune. Note: Different size pans will require a different amount of pineapple rings; we used 8. Store extra pineapple with juice in the refrigerator or use the fruit as a garnish. The liquid can sweeten sparkling water too.
Provided by Busters friend
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- Combine 2 Tbsps. of the pineapple juice from the can, 1/4 cup of the chopped mint, 2 Tbsps. of the oil, honey, ginger root, salt and pepper to taste in a small bowl; set aside.
- Arrange enough pineapple slices to fill the bottom of a lightly oiled baking pan that's just big enough to hold the fish. Brush the fillets with the remaining 2 tsps. of the oil; season with additional salt and pepper if desired. Place fillets on top of the pineapple. Pour the pineapple-mint sauce over the fish; bake just until seafood flakes easily, 10-13 minutes.
- Place pineapple rings, fish and any remaining sauce over the rice; sprinkle fresh mint on top. Serve with rice.
Nutrition Facts : Calories 359.3, Fat 10.7, SaturatedFat 1.6, Cholesterol 148.9, Sodium 473.9, Carbohydrate 27.9, Fiber 2.5, Sugar 22.3, Protein 38.8
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