THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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.
COCONUT-MANGO MAHI MAHI
Take a tropical taste trip in minutes with this special recipe. Whipping a bit of candied ginger into the sauce enhances its delicious flavor. -Don Thompson, Houston, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and coconut. Dip fillets in flour, eggs, then bread crumb mixture., In a large skillet over medium heat, cook fish in oil for 4-5 minutes on each side or until golden brown on the outside and fish just turns opaque in the center., Meanwhile, in a food processor, combine the mangoes, wine, brown sugar, garlic, ginger, soy sauce and pepper; cover and process until blended. Stir in basil. Serve with fish.
Nutrition Facts : Calories 374 calories, Fat 12g fat (5g saturated fat), Cholesterol 168mg cholesterol, Sodium 315mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
PINEAPPLE-COCONUT MAHI-MAHI RECIPE
Provided by DaraD
Number Of Ingredients 7
Steps:
- Preheat oven to 425. Grease a baking pan, place filets in bottom of pan. Sprinkle with spices (to taste). Cover with pineapple chunks. Cover pan with foil and bake for 10 minutes. Sprinkle with coconut flakes and return to oven for 5 more minutes, uncovered.
HAWAIIAN-INSPIRED MAHI MAHI
Mild and delightful Hawaiian-inspired mahi mahi with a homemade citrus marinade. Perfect for a luau or theme night. Serve with sweet potatoes and Hawaiian bread.
Provided by Heather S
Categories Mahi Mahi Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
- Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
- Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
- Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
- Top fillets with reserved pineapple chunks.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 24 g, Cholesterol 104.1 mg, Fat 7.5 g, Fiber 3.2 g, Protein 28 g, SaturatedFat 1.3 g, Sodium 744.6 mg, Sugar 19.1 g
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