Easy Asiago Crusted Mahi Mahi Recipes

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

EASY ASIAGO-CRUSTED MAHI MAHI

Steps:

• First, rinse raw Mahi portion carefully with cool running water. Then place to dry on paper towel, turning to dry each side. Keep refrigerated until ready to use.
• Prepare Panko Mixture on plate: include Panko, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper. Mix so spices and herbs are well incorporated.
• Whisk egg white to even consistency.
• Heat olive oil in large skillet under medium heat.
• Dip each Mahi Mahi portion fully in egg wash, then dredge portion in panko mixture. Press the mixture gently to stick well to portion. Continue with all portions.
• Next, add Mahi Mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown.
• Finally remove from heat and plate up. Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top.
• Serve right away.

CASHEW CRUSTED MAHI MAHI

Steps:

• Rinse fish and pat dry.
• Season with salt & pepper.
• Mix cornstarch with cayenne pepper and spread on a flat tray or dish.
• Pour coconut milk in a shallow bowl.
• Place chopped cashews in a shallow bowl.
• Dredge fish portions top only in cornstarch mixture shaking off excess.
• Dip top of fillet (with the cornstarch) into the coconut milk then lay on chopped cashews.
• Place on lightly oiled baking dish, cashew side up.
• Bake at 350 degrees for 20 minutes until golden.

CILANTRO CRUSTED MAHI MAHI

Steps:

• Heat olive oil in a large oven proof skillet over medium high heat.
• Preheat oven to 375 degrees.
• Season both sides of fish with salt and pepper.
• Dredge only one side of each fillet in the cilantro.
• Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
• Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
• Turn fish over, then place in preheated oven.
• Bake for 3-5 minutes, or until fish flakes easily with a fork.
• If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

PANKO-CRUSTED MAHI MAHI

Steps:

• Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
• Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
• Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
• Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
• Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
• Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
• Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.