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
QUICK BLACK BEAN SALSA
This sensational salsa is a colorful combination of lots of fresh-tasting flavors. My husband, son and I think it's great as a dip or with main-dish burritos or chimichangas. We love taste-testing my creations together.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
MAHI MAHI WITH BLACK BEANS AND SALSA
Make and share this Mahi Mahi with black beans and salsa recipe from Food.com.
Provided by E.A.4957
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For beans.
- Add 1 tablespoon of olive oil to pan and saute the jalapenos and chopped onion and cumin for a minute.
- Add beans to pan.
- Turn to low and set aside.
- Season mahi with salt, pepper and rub with lime zest.
- Preheat cast iron skillet for 5 minutes.
- Raise heat to high, add butter and olive oil and sear fish turning once until browned and cooked through.
- About 3 minutes on each side.
- Divide beans equally in the middle of your plates.
- Top with fish, 2 or 3 slices of avocado on top of fish and top with salsa.
- If you like your beans spicy you may want to add another jalapeno.
Nutrition Facts : Calories 362, Fat 21.3, SaturatedFat 6, Cholesterol 139.4, Sodium 196.6, Carbohydrate 12, Fiber 5.3, Sugar 2.2, Protein 33.2
GRILLED MAHI-MAHI WITH BLACK BEAN SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h22m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes.
- Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
- Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
- Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.
MAHIMAHI WITH MACADAMIA NUT CRUST
Steps:
- Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally.
- Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.
JICAMA AND BLACK BEAN SALAD
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
MAHIMAHI WITH BROWN-SUGAR SOY GLAZE
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
BLACKENED MAHI-MAHI WITH PAPAYA-CITRUS SALSA (OR OTHER FISH)
This an adpated recipe from the NOLA.com. The original recipe was first published in the Times-Picayune in 1994, when the famous blackening technique became popular by Paul Prudhomme. The recipe, calls for mahi-mahi, but other local finfish (redfish, drum, pompano, swordfish or even salmon) can be substituted. Make your spice mix in advance. Overlap your prep and chill time to save time. The cooking process goes quick! (NOTE: READ FISH PREP TIPS FOR BEST RESULTS-Instruction #2)
Provided by gailanng
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To Make Blackened Spice Mix: In a food processor combine paprika, salt, garlic powder, onion powder, red pepper, black pepper, coriander, thyme leaves and oregano leaves. Pulse to combine well. Store in a clean air-tight glass jar. Keeps for about three months if it is moisture-free and cool. Note: this mixtures doesn't have to be processed, just mix together thoroughly.
- TIPS for preparing the mahi prior to cooking: Prepare the fish by cutting it into fillets no more than one-half-inch thick. This way the fish cooks quickly and finishes before the spice mixture is burnt and bitter. Cut thicker fillets into pieces by slicing them on a 30-degree angle for an even thickness. Remove all skin, fatty tissue and bones. Deep-chill the mahi-mahi in the freezer for about 30 to 60 minutes before cooking, but do not freeze it.
- To Make the Papaya-Citrus Salsa: In a medium bowl combine papaya, orange segments, lime juice, red onion (to your taste), green onions and cilantro. Season with salt and black pepper to taste. Refrigerate.
- To Cook the Mahi: Place a large, heavy, cast-iron skillet over medium-high heat and allow to warm until white hot, at least 15 minutes. Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula and turn on the exhaust fan to high.
- Pour the olive oil and melted butter into a shallow medium-size pan or plate. Pour the spice mixture into another shallow pan or plate. Remove the fish from the freezer. Dredge each piece through the olive oil/butter mixture on both sides to evenly coat, holding it above the oil for a few seconds to allow the excess to drop back into the pan. The oil coating should be very thin. Lay the mahi onto the spices and apply light pressure to adhere the spices to the fish. Turn over to completely enrobe both sides of the fish pieces with the spices. Lay the spice-coated fish onto a cookie sheet while repeating the coating process with the remaining fish.
- Carefully lay the spiced-coated mahi into the hot skillet without overlapping or crowding. Cook the fish until the spice mixture browns, about two minutes. Turn over and finish cooking, about two to three additional minutes, depending on the thickness of the fish. Remove to hot serving plates with a spatula, placing two slightly overlapping the pieces on the center of each plate. Depending on how large your cast iron pan, you may need to repeat this process.
- Divide the salsa in a band across the layered mahi or serve on the side. Garnish with the cilantro sprigs and serve immediately.
Nutrition Facts : Calories 413.2, Fat 15.4, SaturatedFat 5.2, Cholesterol 118.7, Sodium 2527.6, Carbohydrate 44.3, Fiber 10.3, Sugar 26.1, Protein 30.3
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