Steamed Mahi Mahi Recipes
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
STEAMED MAHI MAHI WITH VEGETABLES AND GARLIC MUSTARD SAUCE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
- Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
- Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.
ASIAN GINGER MAHI MAHI
Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.
Provided by ladyfingers
Categories Asian
Time 35m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
- Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
- Cover, refrigerate for 20 minutes to marinate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
- Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
- Spoon glaze over fish and serve immediately.
OVEN-STEAMED COD OR MAHI MAHI IN GREEN TOMATILLO SALSA
I love tomatillo sauce with a range of fish, from salmon to shellfish to the lighter fish I am focused on this week. I used cod for my recipe tests.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro. Blend until smooth.
- Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of the tomatillo purée to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo purée, and stir constantly until it thickens and begins to stick to the pan, about 5 minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer, and simmer 15 to 20 minutes, stirring often, until it has reduced by about a quarter and coats the front and the back of a spoon like cream. Keep warm.
- Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork. Remove from the heat, transfer to plates or a platter, and spoon on the sauce. Garnish with cilantro and lemon or lime wedges, and serve. You will have some sauce left over.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 849 milligrams, Sugar 6 grams
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