Mahi Mahi Piccata Recipes

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

Steps:

• Halve, Peel and finely chop the shallot. Halve the lemon. Cut one of the halves into wedges. Drain and rinse the capers.
• Cook the couscous. Heat a bit of oil - medium pot over med heat. Add half shallot. Cook 2-3 min till soft. Add couscous, water, stock concentrate and 1 1/2 C water. (or use 1 1/2 C stock). Add pinch of salt. Bring to a boil, cover, and reduce to simmer 10-12 min until tender.
• Saute the rest of the shallot in a large pan 2- 3 min till soft. Add the spinach and toss for 2-3 minutes longer until wilted. Season with S&P and keep warm.
• Season Mahi with S&P. Heat a drizzle of oil in the spinach pan (minus the spinach) till HOT. Add mahi to pan and cook 2 - 3 min per side - until slightly golden brown - almost opaque in center. Be reminded fish cooks quickly and isn't nice overcooked -- :).
• Add the thyme bunch with butter to the fish pan. Once melted spoon the butter over the mahi until it is cooked through. Add the capers and the juice of half of the lemon. season sauce with S&P. Discard thyme.
• Plate the israeli couscous and then the spinach and then the fish and then the sauce over top. Enjoy with lemon wedge.

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.