Mahi Mahi With Papaya Recipes

Steps:

• 1. Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown
• 2. Sprinkle the sugar, scotch bonnet lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired.
• 3. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth.
• 4. Reserve some for Mahi-mahi - freeze the unused in individual portions in zip lock bags in the freezer!
• 5. For Mahi-Mahi Heat pan, add oil. Sear Fish and cook until done.
• 6. Remove from pan and add papaya BBQ sauce

Steps:

• To Make Blackened Spice Mix: In a food processor combine paprika, salt, garlic powder, onion powder, red pepper, black pepper, coriander, thyme leaves and oregano leaves. Pulse to combine well. Store in a clean air-tight glass jar. Keeps for about three months if it is moisture-free and cool. Note: this mixtures doesn't have to be processed, just mix together thoroughly.
• TIPS for preparing the mahi prior to cooking: Prepare the fish by cutting it into fillets no more than one-half-inch thick. This way the fish cooks quickly and finishes before the spice mixture is burnt and bitter. Cut thicker fillets into pieces by slicing them on a 30-degree angle for an even thickness. Remove all skin, fatty tissue and bones. Deep-chill the mahi-mahi in the freezer for about 30 to 60 minutes before cooking, but do not freeze it.
• To Make the Papaya-Citrus Salsa: In a medium bowl combine papaya, orange segments, lime juice, red onion (to your taste), green onions and cilantro. Season with salt and black pepper to taste. Refrigerate.
• To Cook the Mahi: Place a large, heavy, cast-iron skillet over medium-high heat and allow to warm until white hot, at least 15 minutes. Remember to use heavy insulated cooking gloves, long tongs or a long-handled spatula and turn on the exhaust fan to high.
• Pour the olive oil and melted butter into a shallow medium-size pan or plate. Pour the spice mixture into another shallow pan or plate. Remove the fish from the freezer. Dredge each piece through the olive oil/butter mixture on both sides to evenly coat, holding it above the oil for a few seconds to allow the excess to drop back into the pan. The oil coating should be very thin. Lay the mahi onto the spices and apply light pressure to adhere the spices to the fish. Turn over to completely enrobe both sides of the fish pieces with the spices. Lay the spice-coated fish onto a cookie sheet while repeating the coating process with the remaining fish.
• Carefully lay the spiced-coated mahi into the hot skillet without overlapping or crowding. Cook the fish until the spice mixture browns, about two minutes. Turn over and finish cooking, about two to three additional minutes, depending on the thickness of the fish. Remove to hot serving plates with a spatula, placing two slightly overlapping the pieces on the center of each plate. Depending on how large your cast iron pan, you may need to repeat this process.
• Divide the salsa in a band across the layered mahi or serve on the side. Garnish with the cilantro sprigs and serve immediately.

Steps:

• Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed, pink peppercorn mixture and season with salt and pepper. Set aside. In medium saute pan, over medium high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm. In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.;

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.