Citrus Glazed Mahi Mahi Recipes

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
• Mix well and bring to a boil over medium heat.
• Cook until reduced by one half.
• Let cool until the glaze is thick and sticky.
• Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
• Pour remaining glaze over steaks when plated.

Steps:

• Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes.
• Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s).
• Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika.
• Place an orange slice over each fillet.
• Evenly pour the crushed pineapple over all the fillets.
• Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.

Steps:

• Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
• Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
• Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
• Top fillets with reserved pineapple chunks.