MAHI MAHI BURGERS WITH GINGER AND HOISIN
Give it the Bass-o-matic treatment in a food processor, then chill and fry. salmon, tuna, amberjack, halibut and other steak-like fish would be fine substitutes for the mahi mahi. Prep time doesn't include the chilling.
Provided by fluffernutter
Categories Lunch/Snacks
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine the fish, cilantro, hoisin, mayonnaise, green onions, ginger, garlic, salt and pepper in a food processor. Pulse until finely chopped. Pat into 4 patties. Chill for 1 to 4 hours. (Or 20 minutes in the freezer.).
- Heat vegetable oil and sesame oil in a large skillet over medium heat. Add the fish burgers and cook for 3 minutes per side or until just cooked through.
- Serve on toasted buns with mayonnaise and extra hoisin, topped with lettuce and tomato.
Nutrition Facts : Calories 453.5, Fat 25.2, SaturatedFat 3.6, Cholesterol 169.8, Sodium 565.8, Carbohydrate 12.4, Fiber 0.9, Sugar 5.7, Protein 43
MAHI MAHI BURGERS
Simple grilled mahi mahi fillets on a wheat hoagie bun with some chipotle aioli for some kick. Enjoy!
Provided by TRIQUETRAGIRL
Categories Mahi Mahi Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.
- Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).
- Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.
- Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 33.6 g, Cholesterol 114.4 mg, Fat 31.9 g, Fiber 2.4 g, Protein 32.5 g, SaturatedFat 5.2 g, Sodium 1060.8 mg, Sugar 6.8 g
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
ASIAN GINGER MAHI MAHI
Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.
Provided by ladyfingers
Categories Asian
Time 35m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
- Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
- Cover, refrigerate for 20 minutes to marinate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
- Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
- Spoon glaze over fish and serve immediately.
MAHI-MAHI IN GINGER SCALLION SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
- Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
- While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
- Preheat the oven to 250 degrees.
- Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
- Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
- Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
- Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1059 milligrams, Sugar 6 grams
SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g
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