Sweet Spicy Braised Mahi Mahi Recipes

SWEET SESAME MAHI MAHI

Steps:

• Toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside.
• Rub the mahi mahi fillets with the sesame oil to lightly coat.
• Sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick.
• Heat the vegetable oil in a large non-stick skillet over medium heat.
• Lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. Serve with the pineapple mixture.

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.

SWEET MAHI MAHI

Steps:

• In a shallow glass dish combine everything except fish and salt & pepper.
• Sprinkle salt & pepper on fish and place in dish with marinade.
• Cover and chill for 20 minute.
• Preheat broiler.
• Remove fish from dish and reserve marinade.
• Broil fish 4 - 6 mins on each side or until fish flakes easily.
• Pour reserved marinade into a skillet and reduce until the mixture becomes a glaze.
• Spoon over fish and serve.

MAHI MAHI WITH BROWN-SUGAR SOY GLAZE

Steps:

• Preheat oven to 200°F.
• Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
• Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
• Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
• Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.