Pan Seared Mahi Mahi With Oranges And Olives Recipes

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MAHIMAHI WITH ORANGE SALSA



Mahimahi with Orange Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup diced orange segments
1/8 cup finely diced red pepper
1/8 cup finely diced scallion
1/8 cup finely diced red onion
1/8 cup chopped cilantro
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon lime juice
2 tablespoons olive oil
Salt and pepper
4 (12-ounce) mahimahi fillets

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.

MAHI-MAHI WITH ORANGE BEURRE BLANC SAUCE



Mahi-Mahi with Orange Beurre Blanc Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 12

2 fresh limes
8 (6-ounce) mahi-mahi fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup tequila
2 tablespoons canola oil
2 tablespoons butter
1 cup orange juice
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon very finely chopped fresh parsley leaves
4 tablespoons (1/2 stick) butter, cut into cubes

Steps:

  • Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
  • About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
  • Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
  • Whisk butter into sauce just before serving and spoon over and around the fish.

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