Broiled Mahi Mahi With Parsleyed Tomatoes And Feta Recipes

BROILED MAHI-MAHI WITH PARSLEYED TOMATOES AND FETA

Steps:

• Heat olive oil over medium heat in saute pan. Saute sliced onions in the oil for about 8 minutes or until tender. Add tomatoes, parsley, white wine, tomato paste, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 5 minutes. Set mixture aside.
• Lightly grease a rack, and line a broiler pan with aluminum foil. Place rack in broiler pan.
• Place fish, in a single layer, on the rack. Sprinkle with the remaining salt and pepper. Broil fish about 5 inches from heat for about 8 minutes, or until the fish flakes easily with a fork.
• Spoon the onion-tomato mixture evenly onto a platter. Place the broiled fish on top of the onion-tomato mixture.
• Sprinkle with crumbled feta, and garnish with lemon slices.

TOMATO BASIL MAHI MAHI

Steps:

• Preheat oven to 375 degrees.
• Place parchment paper on baking sheet, and mahi in middle of paper.
• Dust paprika over fish to help browning.
• Squeeze lemon juice and spread chopped garlic over fish.
• Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
• Sprinkle fresh basil and salt and pepper to taste.
• Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
• Tomatoes should be cooked and fish opaque.

MAHI-MAHI WITH CREOLE SAUCE (ATKINS)

Steps:

• Sprinkle fish with lemon juice, salt and pepper to taste; set aside.
• In a saucepan over medium-high heat, melt butter. Saut onions and peppers until slightly softened, about 2 minutes.
• Add tomatoes: reduce heat to medium and simmer until sauce thickens, about 8 minutes. Stir in cilantro and hot pepper sauce to taste. Set aside.
• Heat oil in large non-stick skillet over high heat. Saut fish until just cooked through, about 3 minutes per side. Spoon sauce over fish before serving.

MAHI-MAHI IN TOMATO OLIVE SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
• Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture. Reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until sauce is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour sauce over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread.

MEDITERRANEAN MAHI MAHI

Steps:

• In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.