Grilled Mahi Mahi With Blood Orange Sauce And Salsa 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:

• Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
• Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
• Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.

Steps:

• Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
• Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
• Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
• Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

Steps:

• Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
• Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
• Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
• Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Steps:

• Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
• About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
• Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
• Whisk butter into sauce just before serving and spoon over and around the fish.

Steps:

• Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Steps:

• Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side.
• Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter.
• Plate mahi mahi with sauced drizzled on top.