CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI
A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill to medium-high heat.
- Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
- Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
- Brush the grill grates generously with oil. Place 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.
- Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
GRILLED MAHI-MAHI WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 2 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams
MOJO MAHI MAHI WITH TOASTED QUINOA
Steps:
- For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag.
- For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes.
- Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad.
- Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
- In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing.
- Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together.
- Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify.
- Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins.
MAHI MAHI WITH ORANGE AND RUM MOJO
Make and share this Mahi Mahi With Orange and Rum Mojo recipe from Food.com.
Provided by English_Rose
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the spice mix, toast the cumin seeds, coriander seeds and peppercorns in a dry saucepan set over a medium heat. Cook for about 1-2 minutes, until fragrant. Cool slightly before grinding to a powder.
- Mix the ground spices, salt and thyme together and rub over the mahi mahi. Reserve any extra spice mix.
- Drizzle the fish with olive oil and leave to marinate for about 15 minutes.
- To make the mojo, heat the olive oil in a saucepan and add the onion and garlic. Cook for about 3 minutes, until the onion is softened and translucent.
- Stir in any remaining spice mix.
- Add the orange juice, lime juice and rum and bring to the boil. Lower the heat and simmer for 10 minutes.
- Grill the mahi mahi for 3 minutes on each side, until just cooked through.
- Scatter over the orange segments, garnish with fresh cilantro and serve with the mojo sauce.
Nutrition Facts : Calories 323.7, Fat 11.7, SaturatedFat 1.7, Cholesterol 103.4, Sodium 1874.3, Carbohydrate 19.3, Fiber 2.2, Sugar 11.3, Protein 28
MAHI-MAHI WITH ORANGE BEURRE BLANC SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Microwave limes in a small bowl to release essential oils. Since these will be hot coming from the microwave, set them aside until just cool enough to handle. Season fish with salt and pepper and place in a non-reactive container for marinating. Squeeze lime juice over fish and add rinds to the bowl. Pour tequila over fillets, cover and let marinate in refrigerator for at least 2 hours.
- About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.
- Heat oil over medium heat in a large saute pan and add butter. Sear marinated fillets flesh side first, leaving undisturbed for at least 2 to 3 minutes to allow the surface to begin to caramelize and prevent tearing of the fish. Flip over to sear the skin side. Allow to cook for 5 to 8 minutes or until flesh springs back when gently prodded. Remove to a tray and let rest.
- Whisk butter into sauce just before serving and spoon over and around the fish.
GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
MAHI MAHI IN MOJO SAUCE
Mojo is a sauce which is traditionally poured over grilled or fried fish just before seving. In this recipe, which uses mahi mahi fillets, the fish and mojo are cooked together.
Provided by sebastian antonio
Categories Mahi Mahi
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 124.2, Sodium 1386.4, Carbohydrate 10.8, Fiber 2.4, Sugar 5.6, Protein 33.1
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PAN-SEARED MAHI MAHI WITH ORANGE SOY MARINADE
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- Combine the marinade ingredients in a large bowl–soy sauce, orange juice, ginger, garlic, honey and scallion, if using. Remove 2 tablespoons of the marinade to a separate small bowl before adding the fish to the marinade. Reserve these 2 tablespoons for later.
- Rinse and pat dry the mahi mahi. Place the mahi mahi in the larger bowl with most of the marinade. Gently toss the fish so that it is well combined with the marinade. Set aside, and let the mahi mahi marinade for about 10 minutes.
- mahi: Coat a large nonstick skillet with the cooking oil, and heat on medium high heat. Add the mahi mahi, skin side down*. Cook for 4 minutes, then turn the mahi mahi over to the other side. Cook for 2 more minutes, then turn the fish over one more time, to cook for a final two minutes, skin side down.
- After turning the fish over for the final 2 minutes of cooking, take the reserved 2 tablespoons of orange soy sauce and spread evenly over the fish. This will add extra flavor as the mahi mahi finishes cooking. After 8 minutes cooking time, check to see that the mahi mahi is cooked through. Remove if it’s done, or allow another minute or two of cooking if needed.
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