Seared Mahimahi With Hot And Sour Mango Relish Recipes

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SEARED MAHI-MAHI WITH SAFFRON RISOTTO AND MANGO SAUCE



Seared Mahi-Mahi with Saffron Risotto and Mango Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 22

1 mango
1 teaspoon rice wine vinegar
1 tablespoon fresh cilantro leaves, soaked or well-rinsed to remove all traces of sand
1 clove garlic, quartered
1 teaspoon chopped fresh ginger
1-ounce bottled water
1/4 cup canola oil
1 1/2 teaspoons stone-ground mustard
1 lime microwaved and juiced (allow to cool before squeezing)
Salt
Pepper
1 tablespoon olive oil
1 tablespoon chopped shallots
1 cup Arborio rice
1/2 cup white wine
3 cups chicken stock
1 pinch saffron threads
2 tablespoons unsalted butter
6 (6-ounce) mahi-mahi fillets
1/4 cup olive oil
Freshly ground black pepper
2 or 3 scallions, chopped, for garnish

Steps:

  • Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
  • Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
  • Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE



Seared Mahi-Mahi with Mango Sauce and Fragrant Rice image

Provided by Robert Irvine : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 cup jasmine rice
2 cups water
2 tablespoons chopped fresh cilantro leaves
2 scallions, green parts only, chopped
Salt
1 mango
1 teaspoon rice wine vinegar
1/4 cup grapeseed oil
1 lime, juiced
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro leaves
1 clove garlic, quartered
1 teaspoon chopped fresh ginger
4 mahi-mahi fillets
1/4 cup grapeseed oil
Salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

  • For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
  • For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
  • In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
  • Heat a large, nonstick saute pan over medium-high heat.
  • Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
  • Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
  • When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
  • Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

SEARED MAHIMAHI WITH HOT-AND-SOUR MANGO RELISH



SEARED MAHIMAHI WITH HOT-AND-SOUR MANGO RELISH image

Number Of Ingredients 9

1/3 cup finely chopped shallot
3 tablespoons peanut or vegetable oil
1 (1 1/2- to 2-inch) fresh chile, minced, including seeds
2 (1-lb) firm-ripe mangoes, peeled, pitted, and cut into 3/4-inch pieces (31/2 cups)
1 1/2 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam *
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons fresh lime juice, or to taste
4 (6-oz) pieces mahimahi fillet (1 to 1 1/2 inches thick) with skin

Steps:

  • Accompaniment: lime wedges Cook shallot in 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Add chile and cook, stirring, until softened, about 1 minute. Add mangoes, fish sauce, sugar, and salt and cook, stirring occasionally, until mango is softened and mixture is slightly thickened, 3 to 7 minutes. Remove from heat and stir in lime juice. Transfer relish to a bowl. Pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in cleaned skillet over moderately high heat until it just begins to smoke, then cook fish, skin side down first, turning over once, until golden and just cooked through, 12 to 16 minutes total. Serve fish topped with relish. *Available at Asian markets and ethnicgrocer.com (866-438-4642).

SEARED MAHI-MAHI W RISOTTO & MANGO SAUCE



Seared Mahi-Mahi W Risotto & Mango Sauce image

We were trying to find some more fish recipes (something other than salmon) for the kids and we stumbled upon some great recipes on the Food Network website using mahi-mahi. Being our first time cooking mahi-mahi, we had to do a little more research than usual because we didn't to want to ruin such nice fish as these (okay they were on the expensive side; $13 for less than a pound). Because they were such nice cuts, I thought I would attempt a classic dish with sauce and presentation to equal fine dining (haha, I got a good chuckle reading that back again). Anyways, I only tweaked one major thing with this dish and that's the risotto. In place, I just used regular sticky rice and added diced shallots and butter to resemble the original dish and it worked out fairly well. Besides this, the other steps were followed as is and you can find the original recipe down below.

Provided by mykoreaneats

Categories     Mahi Mahi

Time 1h

Yield 4 plates, 4 serving(s)

Number Of Ingredients 20

1 mango
1 teaspoon rice wine vinegar
1 tablespoon fresh cilantro leaves
1 garlic clove, quartered
1 teaspoon chopped fresh ginger
1 ounce bottled water
1/4 cup canola oil
1 1/2 teaspoons stone ground mustard
1 lime
salt and pepper (to taste)
1 tablespoon olive oil
1 tablespoon chopped shallot
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons unsalted butter
4 (6 ounce) mahi mahi fillets
1/4 cup olive oil
fresh ground black pepper
2 -3 scallions, chopped, for garnish

Steps:

  • Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
  • Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot.
  • When the first ladle of stock has been absorbed into the rice. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
  • Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.

Nutrition Facts : Calories 796.2, Fat 40.3, SaturatedFat 8, Cholesterol 144.8, Sodium 436.1, Carbohydrate 62.6, Fiber 3.6, Sugar 15.1, Protein 40.5

SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH



Seared Mahi-Mahi With a Garlic-Sesame Crust and Asparagus Relish image

Make and share this Seared Mahi-Mahi With a Garlic-Sesame Crust and Asparagus Relish recipe from Food.com.

Provided by GothicGranola

Categories     Mahi Mahi

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

28 ounces mahi mahi fillets
salt & freshly ground black pepper
1 1/2 cups sesame seeds
5 teaspoons chopped garlic
1/2 cup unsalted butter, softened
3 tablespoons olive oil
24 pencil-thin asparagus spears, steamed
1 teaspoon chopped garlic
4 teaspoons chopped pickled ginger
1 medium tomatoes, peeled, seeded, and diced
1 yellow bell pepper, cleaned and diced
salt
fresh ground white pepper
1 cup black sesame dressing
4 basil sprigs, for garnish

Steps:

  • Season each fish fillet with salt and pepper and set aside.
  • Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
  • Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
  • Asparagus Relish:.
  • Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

Nutrition Facts : Calories 1086.4, Fat 89.4, SaturatedFat 24, Cholesterol 205.8, Sodium 812.1, Carbohydrate 27.2, Fiber 9.7, Sugar 7.3, Protein 51.6

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Steps:

  • Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  • Preheat the oven's broiler and set the oven rack in the middle of the oven.
  • Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
  • While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
  • Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

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