Sweet Mahi Mahi Recipes

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.

Steps:

• In a shallow glass dish combine everything except fish and salt & pepper.
• Sprinkle salt & pepper on fish and place in dish with marinade.
• Cover and chill for 20 minute.
• Preheat broiler.
• Remove fish from dish and reserve marinade.
• Broil fish 4 - 6 mins on each side or until fish flakes easily.
• Pour reserved marinade into a skillet and reduce until the mixture becomes a glaze.
• Spoon over fish and serve.

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:

• 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.

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:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.