Shrimp And Mahi Mahi Burrito Recipes

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RUBIO'S MAHI MAHI BURRITO RECIPE



Rubio's Mahi Mahi Burrito Recipe image

I love Rubio's fish tacos and burritos. This recipe is courtesy of Chef Ernie Vega, Rubio's Baja Grill. Let me know that you think!

Provided by Iron Woman

Categories     Mahi Mahi

Time 35m

Yield 1 serving(s)

Number Of Ingredients 20

1 tortilla
1 ounce guacamole
1 ounce monterey jack cheese
1 ounce cheddar cheese
5 1/2 ounces refried beans
3 ounces grilled mahi mahi
1/4 ounce cilantro
1/4 ounce onion
1 ounce salsa fresca
3/4 ounce cabbage
12 dried chipotle chiles, stemmed
1/2 cup unsalted butter
1/2 cup diced onion
1 tablespoon fresh rosemary, minced
1 1/4 teaspoons fresh ground pepper
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 cup dry white wine
2 cups whipping cream
1/2 teaspoon cornstarch, dissolved in 2 teaspoons water

Steps:

  • Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
  • Top with guacamole, chipotle white sauce and salsa.
  • Roll tightly into burrito shape.
  • To make Chipotle Cream Sauce:
  • Bring large pot of water to boil.
  • Add chilies and boil until tender, about 15 minutes.
  • Drain, reserving 1/4 cup cooking liquid.
  • Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
  • Melt butter in heavy large skillet over medium heat.
  • Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
  • Add wine and boil until reduced by half.
  • Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
  • Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.

Nutrition Facts : Calories 3396.6, Fat 295.3, SaturatedFat 182, Cholesterol 1027.7, Sodium 1546.6, Carbohydrate 98.9, Fiber 15, Sugar 11.9, Protein 57.9

ROASTED MAHI-MAHI AND SHRIMP WITH GARLIC



Roasted Mahi-Mahi and Shrimp With Garlic image

Make and share this Roasted Mahi-Mahi and Shrimp With Garlic recipe from Food.com.

Provided by linda_nm

Categories     Mahi Mahi

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 tablespoons tamari
1/2 teaspoon salt
1/2 lemon, juice of
1 medium yellow onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 garlic cloves, minced
12 ounces mahi mahi
12 ounces shrimp
2 cups cooked brown rice

Steps:

  • Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
  • In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
  • In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
  • Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
  • Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.

WINE-POACHED MAHIMAHI AND SHRIMP



Wine-Poached Mahimahi and Shrimp image

Categories     Fish     Garlic     Poach     Lemon     Shrimp     White Wine     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 5-ounce skinless mahimahi fillets (each about 1 1/2 inches thick)
2 teaspoons olive oil
3 cups bottled clam juice
1 cup dry white wine
1/2 lemon, thinly sliced
3 garlic cloves, peeled
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked medium shrimp, peeled, deveined
Sautéed Fennel, Capers and Arugula
Fresh fennel fronds

Steps:

  • Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
  • Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
  • Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
  • Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.

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