Sweet And Sour Mahi Mahi Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, soy sauce, and garlic together in a bowl.
• Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
• Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.

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.

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

Steps:

• Toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside.
• Rub the mahi mahi fillets with the sesame oil to lightly coat.
• Sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick.
• Heat the vegetable oil in a large non-stick skillet over medium heat.
• Lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. Serve with the pineapple mixture.