West Indies Mahi Mahi Recipes

WEST INDIES MAHI MAHI

Steps:

• Combine the first 11 ingredients in the container or a food processor or blender; process until smooth.
• Put fish in a shallow dish; pour marinade over fish.
• Cover and refrigerate 30 minutes, turning once.
• Prepare grill or preheat broiler.
• Remove fish from dish; reserve marinade.
• Place fish on grill rack or broiler pan that has been sprayed with cooking spray.
• Grill/broil 5 minutes on each side or until fish flakes easily, basting frequently with reserved marinade.

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.

GRILLED MAHIMAHI WITH PINEAPPLE SAMBAL

Steps:

• Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
• While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

KEY WEST GRILLED MAHI-MAHI

Steps:

• Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
• Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
• Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
• Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
• Serve Mahi-mahi with remaining sauce warmed.

FLAVORFUL MAHI MAHI SHEET PAN DINNER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
• Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
• Bake in the preheated oven for 10 minutes.
• While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
• Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
• Continue baking until fish flakes easily with a fork, about 25 minutes.

CARIBBEAN MAHI MAHI (10 POINTS)

Steps:

• Spray large nonstick skillet with nonstick cooking spray.
• Cook banana 2-3 minutes, until golden brown on both sides.
• Add mahi mahi to skillet; cook 3-4 minutes, just until fish flakes easily when tested with a fork.
• Stir in mango, broth, pineapple juice, coconut milk, salt and pepper; heat through.
• Line a serving platter with the rice.
• Place 1/2 cup watercress at each end if desired and spoon fish mixture in center.
• EACH SERVING (2 cups) PROVIDES: 1 1/4 Fruits, 1/2 Vegetable, 2 Proteins, 2 Breads, 45 Optional Calories.
• PER SERVING: 482 Calories, 33 g Protein, 5 g Fat, 73 g Carbohydrate, 695 mg Sodium, 104 mg Cholesterol, 1 g Dietary Fiber; 10 points.