Pumpkin Seed Crusted Mahi Mahi With Mango And Papaya Stew Recipes

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MAHI MAHI Y MANGO SALSA



Mahi Mahi y Mango Salsa image

A sweet and tangy topping for blackened mahi mahi.

Provided by bheher

Categories     Seafood     Fish     Mahi Mahi

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
¼ cup diced onion
3 tablespoons brown sugar
1 mango, diced
½ (15 ounce) can pineapple chunks, drained
¼ cup red wine
2 tablespoons olive oil
4 (4 ounce) mahi mahi steaks
salt and ground black pepper to taste
¼ cup blackening seasoning

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

PANKO-CRUSTED MAHI MAHI



Panko-Crusted Mahi Mahi image

Pungent wasabi gives a nice little kick to the delicate, mild flavor of mahi mahi. A simple veggie sauté completes this light and healthy weeknight dinner.

Provided by abovag

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

mahi mahi, 24 oz
mayonnaise, 4 tbls
green beans, 12 oz
grape tomatoes, 8 oz
shallot, 2
wasabi paste, 2 tsp
panko breadcrumbs, 1 cups
lime, 2
quinoa, 1 cups
butter, 4 tbls
oil, 2 tsp

Steps:

  • Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
  • Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
  • Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
  • Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
  • Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
  • Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
  • Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

Nutrition Facts :

MACADAMIA-CRUSTED YELLOWTAIL WITH MANGO-PAPAYA SALSA



Macadamia-Crusted Yellowtail with Mango-Papaya Salsa image

Categories     Food Processor     Fish     Fruit     Bake     Mango     Papaya     Macadamia Nut     Bell Pepper     Summer     Winter     Healthy     Bon Appétit     Florida

Yield Serves 6

Number Of Ingredients 15

2 large red bell peppers, cut into 1/4-inch pieces
1 mango, peeled, pitted, cut into 1/4-inch pieces
1 papaya, peeled, seeded, cut into 1/4-inch pieces
1 cup finely chopped fresh cilantro
1/2 small red onion, finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon finely chopped garlic
1/4 teaspoon cayenne pepper
1/2 cup all purpose flour
2 large eggs
3 cups macadamia nuts
6 6-ounce yellowtail or red snapper fillets
4 tablespoons olive oil

Steps:

  • Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.
  • Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve.

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