Mahi Mahi Saute With Grapefruit Mojo Recipes

Steps:

• Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
• Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay 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.
• Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

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.

Steps:

• 1 preheat the oven to 350 degrees.
• 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
• 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

Steps:

• Slice the mahi-mahi into 3" thick pieces.
• Salt and pepper the mahi mahi filet.
• Flour each piece and place on side.
• Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
• Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sauté on both sides.
• If desired, add 1/2 teaspoons capers to pan five minutes prior to completion of each individual filet.
• Cook with capers for another 2 minutes. Serve.

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:

• For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonreactive bowl and stir to mix. Season to taste with salt and pepper. Arrange the mahi-mahi fillets in a shallow dish and spoon half of the grapefruit mojo over the fish. Reserve the remaining mojo for serving. Marinate the fish in the refrigerator for 2 hours. For the mofongo: Heat the oil in a large skillet, preferably nonstick. Fry the plantain slices in batches over medium-high heat until golden brown. Drain on paper towels and set aside. Wipe out the skillet, add the bacon and fry until crisp. Add the shrimp and garlic and continue cooking for 3 minutes, stirring occasionally. Put the mixture in a food processor, add the plantain slices and pulse just until coarsely chopped. Transfer the mofongo to a bowl, season to taste with salt and pepper, cover to keep warm and set aside. For the black bean purée: Heat the olive oil in a medium skillet, add the garlic, onion and Scotch bonnet and sauté over medium heat until tender and fragrant, 3 to 4 minutes. Stir in the black beans and chicken broth and cook, uncovered, over medium heat for 15 minutes. Puree the mixture in blender or food processor until smooth, season to taste with salt and pepper and set aside. Cover to keep warm. Heat the oil in a large skillet, preferably nonstick. Take the fish from the mojo marinade and sauté over medium-high heat until just opaque through, about 3 to 5 minutes per side, depending on the thickness of the fish. To serve, ladle the warm black bean purée onto individual plates and mound the shrimp mofongo in the center. Lean the fish fillets against the mofongo and drizzle the remaining mojo sauce over the fish. Garnish the plates with grapefruit slices and serve. This recipe yields 4 servings. Along with his wife, Maryann, Chef Blitz recently opened a second, more casual restaurant, called Mojo, refering to the Cuban sauce/marinade of the same name. Mojo is traditionally made with sour oranges, garlic, onions and olive oil, but here the chef interprets the sauce with grapefruit and lime. Mofongo is a Puerto Rican dish based on plantains (starchy cooking bananas), usually with fried pork rinds, here with shrimp and a touch of bacon.