MAHI MAHI Y MANGO SALSA
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
- Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g
MANGO BLACK BEAN SALSA
This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/4 cup each)
Number Of Ingredients 9
Steps:
- In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MAHI MAHI WITH BLACK BEANS AND SALSA
Make and share this Mahi Mahi with black beans and salsa recipe from Food.com.
Provided by E.A.4957
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For beans.
- Add 1 tablespoon of olive oil to pan and saute the jalapenos and chopped onion and cumin for a minute.
- Add beans to pan.
- Turn to low and set aside.
- Season mahi with salt, pepper and rub with lime zest.
- Preheat cast iron skillet for 5 minutes.
- Raise heat to high, add butter and olive oil and sear fish turning once until browned and cooked through.
- About 3 minutes on each side.
- Divide beans equally in the middle of your plates.
- Top with fish, 2 or 3 slices of avocado on top of fish and top with salsa.
- If you like your beans spicy you may want to add another jalapeno.
Nutrition Facts : Calories 362, Fat 21.3, SaturatedFat 6, Cholesterol 139.4, Sodium 196.6, Carbohydrate 12, Fiber 5.3, Sugar 2.2, Protein 33.2
GRILLED MAHI-MAHI WITH BLACK BEAN SALSA
Provided by Ingrid Hoffmann
Categories main-dish
Time 3h22m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the soy sauce, orange juice, ketchup, honey, lime juice, garlic, basil, oregano, and pepper in a small bowl and whisk until the honey is completely dissolved. Pour the marinade into a re-sealable plastic bag with the fish fillets and marinate in the refrigerator for 30 to 45 minutes.
- Toss the tomatoes, scallions, black beans, cilantro, jalapeno, and the lime juice in a medium bowl. Add some salt to taste and set aside to let the flavors develop.
- Oil your grill grates with canola oil to help prevent sticking. If using a gas grill, preheat the grill to high. Grill the fish for 5 to 6 minutes on a side, turning carefully using a turner large enough to support the entire piece of fish, until browned, firm and flaky. Serve with the black bean salsa and lime wedges.
- Indoor Variation: To cook on a grill pan on the stovetop, heat the grill pan over high heat. Remove the fish from the marinade and pat dry with paper towels. Brush both sides of the fish with oil and place on the hot grill pan. Oiling the fish instead of the pan will limit the amount of smoke. Cook for 5 to 6 minutes on each side.
SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS
Steps:
- Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
- Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
- Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
- In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
- Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
- Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
- In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.
MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
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
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
BLACK BEAN MANGO SALSA
This delicious salsa adds a new twist to soft tacos and burritos! I got the recipe last year, and it has quickly become a staple in our house! We eat it in burritos with shrimp or chicken, sour cream, and spanish rice and the rest of the regular fixin's. Also surprisingly good on salmon! If you want to give it some kick, chop up a jalapeno pepper and throw it in there!
Provided by ChipotleChick
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the above ingredients and chill in fridge for 1 hour.
- Best if served the same day.
SWEET & SPICY MAHI-MAHI W/MANGO & BLACK BEAN SALSA
Steps:
- Preheat your grill at medium high heat. Begin by making the marinade for the mahi-mahi. Combine in a small bowl the jerk seasoning, pineapple juice, cayenne and cumin. Pour over the mahi and make sure the steaks are evenly coated. Set aside and start making your salsa. In a medium bowl, take the mango and cut the fruit into a small dice. Add your strained and rinsed black beans to the bowl, along with jalapeno pepper, red onion, lime juice, and mint. Gently toss with a spoon to combine and flavor with salt and pepper. Set aside but keep the salsa at room temperature. Take your sweet potatoes and cut them into 1/2' rounds. Toss with olive oil, salt and pepper until lightly coated. When ready, place the sweet potatoes directly on the grill rack. Grill on one side for about 8-10 minutes. When you flip them over, add your fish steaks to the grill also. Cook steaks on one side for approximately 5-7 minutes. Flip them over (very carefully) and at that time your potatoes should be fork tender and ready to take off the heat. When fish is done, remove from grill. Serve each steak with 1/4 salsa and the grilled sweet potatoes.
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- Whisk together the garlic, olive oil, cilantro and lime juice in a shallow dish and add the mahi-mahi fillets. Cover with plastic wrap and marinate for 15 to 20 minutes. (Alternatively you can add the marinade and fish fillets to a re-sealable plastic bag to marinate)
- Place the mahi mahi fillets on the grill over a medium-hot bed of charcoal. Season the fish with salt and pepper and grill five minutes on one side, carefully flip them over and grill for an additional four minutes or until the fish flakes easily with a fork.
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