Grilled Teriyaki Mahi Mahi With Mango Salsa Recipes

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

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:

• Sprinkle mahi mahi with garlic powder and pepper. In a large skillet, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute ginger for 30 seconds. Stir in teriyaki sauce; heat through. Serve over mahi mahi.

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.

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.

Steps:

• To Make The Salsa: Peel the mango and cut into 1/4-inch dice. Place in a small bowl along with the remaining salsa ingredients. Stir to blend. Cover with plastic wrap and refrigerate until ready to serve. To Make The Marinade: In a small bowl whisk together the marinade ingredients. To Prepare The Fish: Place the mahi mahi fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. To Cook The Fish: Remove the fillets from the bag and discard the marinade. Brush or spray both sides of the fillets with vegetable oil. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa. This recipe yields 4 servings. This recipe requires the direct-cooking method over a high heat.