Sauteedmahimahi Recipes

STEAMED MAHI MAHI

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS

Steps:

• Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
• Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
• Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
• Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve fish topped with bread crumb mixture.

MAHIMAHI WITH ONION, CAPERS, AND LEMON

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.

SAUTEED MAHI MAHI

Steps:

• Slice the mahi-mahi into 3" thick pieces.
• Salt and pepper the mahi mahi filet.
• Flour each piece and place on side.
• Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
• Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sauté on both sides.
• If desired, add 1/2 teaspoons capers to pan five minutes prior to completion of each individual filet.
• Cook with capers for another 2 minutes. Serve.

SWEET AND SOUR MAHI-MAHI

Steps:

• Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
• Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.

MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES

Steps:

• Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
• Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
• Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.