Mahi Mahi With Asparagus And Almond Sauce Recipes

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
• Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
• Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
• Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
• Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Steps:

• In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.

Steps:

• Preheat oven to 450 degrees F.
• Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.
• Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.
• Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Steps:

• In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
• Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
• Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat.
• Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout.
• Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through.
• Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture.

Steps:

• Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
• Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
• Set coated fillets aside and allow to marinate at room temperature for an hour.
• After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
• Mix together well and allow to simmer, stirring occasionally to prevent sticking.
• While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
• Place each grilled fillet atop a bed of wild rice and top with the sauce.

Steps:

• Season each fish fillet with salt and pepper and set aside.
• Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
• Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
• Asparagus Relish:.
• Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

Steps:

• Fish: Preheat grill pan to over medium high to high heat.
• Season mahi mahi fillets with salt and pepper.
• Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish.
• Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.
• Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Asparagus: Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears.
• Using a peeler, make thin long strips of orange zest from both oranges.
• Cut the ends off the zested oranges and stand them up right on a cutting board.
• Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith.
• When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole.
• Set the orange disks aside.
• In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot.
• Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears.
• Simmer the spears 3 to 5 minutes until just tender.
• Drain the asparagus.
• Discard the orange zest and ginger.
• Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
• Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi.
• Garnish assembled fish and asparagus with chopped or thinly sliced chives.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
• Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
• Bake in the preheated oven for 10 minutes.
• While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
• Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
• Continue baking until fish flakes easily with a fork, about 25 minutes.