BAKED MAHI MAHI RECIPE WITH TOMATOES & OLIVES
Mahi Mahi fillets are smothered with an easy, flavorful tomato & olive sauce and baked until tender and flaky. Serve over rice for a delicious dinner in under 40 minutes!
Provided by Garnish With Lemon
Categories Main Dishes
Time 40m
Number Of Ingredients 14
Steps:
- Place mahi mahi fillets in a glass or ceramic casserole dish (no metal). Season with salt and pepper. Pour lemon juice over fillets and let stand for 10 minutes.
- Meanwhile preheat oven to 375° F.
- Heat oil in a large skillet over medium heat. Saute onions until almost translucent. Add garlic and cook for 30 seconds. Add wine to pan and cook until liquid is reduced by half (about 3-4 minutes).
- Add tomatoes, olives, parsley, capers, oregano and crushed red pepper to skillet and stir to combine. Season to taste with salt and pepper.
- Ladle tomato mixture over fish in casserole dish making sure each fillet has sauce on top of it. Bake for 15-25 minutes or until fish reaches 137°F.
- Serve immediately over rice or orzo, ladling extra sauce on top.
Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 8 g, Protein 33 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 124 mg, Sodium 529 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g
LIME-MARINATED MAHI MAHI
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
- Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
- Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
- Garnish with the twists of lime zest to serve.
Nutrition Facts : Calories 860 calories, Carbohydrate 2.5 g, Cholesterol 81.8 mg, Fat 84.9 g, Fiber 0.5 g, Protein 21 g, SaturatedFat 12 g, Sodium 99.4 mg, Sugar 0.4 g
TOMATO-LIME MAHI MAHI
Delicious Mahi Mahi topped with a slightly spicy tomato/lime salsa. Prep time does not include chilling time.
Provided by Talarlo
Categories Mahi Mahi
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, lime juice, 1 Tbsp olive oil, parsley, garlic, and hot sauce in a small bowl and refrigerate for 2-12 hours.
- Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary.
- Brush fish with remaining 1 Tbsp of olive oil.
- Grill fish 7-9 minutes or until fish flakes with a fork.
- Top with tomatoe mixture and serve.
Nutrition Facts : Calories 218.7, Fat 8.1, SaturatedFat 1.3, Cholesterol 124.2, Sodium 161.5, Carbohydrate 3.3, Fiber 0.8, Sugar 1.8, Protein 32.1
GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA
Steps:
- Preheat a grill.
- Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
- Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
- Meanwhile peel and remove flesh from the remaining mango and finely dice.
- To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
- Yield: 3 cups
MAHI-MAHI WITH GARLIC-LIME OIL
Whisk fresh lime juice and cilantro into garlic oil and spoon it over grilled mahi-mahi fillets.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare an outdoor grill for medium-high heat.
- Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
- Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
- Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.
TOMATO BASIL MAHI MAHI
I came up with this because I wanted something healthy, easy, and fast. I've mad it several times with great results! Any firm white fish will work. I make it for one, but it can easily be made for any number of people. I have made this "south beach" style with sauted spinach and mushrooms as a side, or served it over pasta with white wine sauce as a more hearty "non-diet" meal.
Provided by Ambrosia
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place parchment paper on baking sheet, and mahi in middle of paper.
- Dust paprika over fish to help browning.
- Squeeze lemon juice and spread chopped garlic over fish.
- Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
- Sprinkle fresh basil and salt and pepper to taste.
- Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
- Tomatoes should be cooked and fish opaque.
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