Maple Pineapple Glazed Mahi Mahi Recipes

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

MAHI MAHI 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.

CAJUN MAPLE MAHI-MAHI

Steps:

• Mix all ingredients together except for fish. Spoon mixture over fish.
• Place fish into shallow pan (sprayed heavily with cooking spray) and sautee with onions if desired for about 3-5 minutes on the first side and 2-3 minutes on the second side. Add more of the syrup mixture if you want.
• Best served with rice.
• ***Can also marinate fish for a few hours for maximum flavor.

GRILLED MAHI-MAHI WITH PINEAPPLE RUM GLAZE

Steps:

• In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
• Season to taste with salt and pepper.
• Preheat grill to medium high.
• Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.

MAPLE CAJUN MAHI MAHI

Steps:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.