Grilled Mahi Mahi Fillets And Asparagus With Orange Sesame Recipes

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GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE & SESAME



Grilled Mahi Mahi Fillets and Asparagus With Orange & Sesame image

From Rachael Ray. We just used the convection oven for this - we don't grill outside in the winter! ;-)

Provided by Paris D

Categories     Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 mahi mahi fillets, 6-8 ounces each
salt
pepper
2 limes, juiced
3 tablespoons tamari soy sauce
2 inches gingerroot, grated (fresh, about 1.5 tablespoons)
1 tablespoon canola oil
3 scallions, thinly sliced, for garnish
1 lb asparagus spear
2 oranges (naval)
1 inch gingerroot
2 tablespoons sesame seeds, toasted

Steps:

  • Fish: Preheat grill pan to over medium high to high heat.
  • Season mahi mahi fillets with salt and pepper.
  • Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish.
  • Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.
  • Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
  • Asparagus: Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears.
  • Using a peeler, make thin long strips of orange zest from both oranges.
  • Cut the ends off the zested oranges and stand them up right on a cutting board.
  • Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith.
  • When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole.
  • Set the orange disks aside.
  • In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot.
  • Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears.
  • Simmer the spears 3 to 5 minutes until just tender.
  • Drain the asparagus.
  • Discard the orange zest and ginger.
  • Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
  • Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi.
  • Garnish assembled fish and asparagus with chopped or thinly sliced chives.

Nutrition Facts : Calories 307.6, Fat 7.6, SaturatedFat 1.1, Cholesterol 148.9, Sodium 952.5, Carbohydrate 18.5, Fiber 5.7, Sugar 8.7, Protein 43.7

MAHIMAHI WITH ORANGE SALSA



Mahimahi with Orange Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup diced orange segments
1/8 cup finely diced red pepper
1/8 cup finely diced scallion
1/8 cup finely diced red onion
1/8 cup chopped cilantro
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon lime juice
2 tablespoons olive oil
Salt and pepper
4 (12-ounce) mahimahi fillets

Steps:

  • Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

GRILLED MAHI MAHI AND ORANGE GINGER SAUCE



Grilled Mahi Mahi and Orange Ginger Sauce image

Mahi Mahi marinade in citrus juice and ginger and dark soy suace. I severed with steamed asparagus and rice . The process is a little labor intensive but well worth it.

Provided by Vickie in Georgia

Categories     < 60 Mins

Time 46m

Yield 4 serving(s)

Number Of Ingredients 8

4 mahi mahi steaks (4-6 oz each)
2 limes, juiced
3 tablespoons dark soy sauce, low sodium
1 1/2 tablespoons ginger paste
1 tablespoon canola oil
2 tablespoons chives, chopped
1 1/2 tablespoons brown sugar
1 tablespoon butter

Steps:

  • Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side.
  • Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter.
  • Plate mahi mahi with sauced drizzled on top.

Nutrition Facts : Calories 96.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 777.6, Carbohydrate 9.8, Fiber 1.1, Sugar 5.8, Protein 1.8

SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL



Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel image

The glaze for the Mahi-Mahi contains some things you may not be familiar with such as; Sambal oelek which is a simple, spicy chili paste. There is no garlic or other spices included which allows you to add heat to a dish without altering other delicate flavors. This is a common table condiment in Asia and China. Thai chili: This is a small chili with a fiery punch that doesn't dissipate with cooking. It ranges in color from green to red when fully ripe. and Lemongrass: One of the most important herbs in Thai and Vietnamese cooking. It's a long, thin stalk with gray-green coloring with a sour-lemon flavor. These spices and herbs, blended together makes the glaze for this fish delicious and flavorful, albeit very spicy!

Provided by Witch Doctor

Categories     Mahi Mahi

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs mahi mahi fillets
3 fennel bulbs
2 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
1 cup white wine
1 tablespoon olive oil
1 cup sugar
1 cup orange juice
1 Thai chile, deseeded
2 inches gingerroot, roughly chopped
1/2 garlic clove, crushed
1 stalk lemongrass, crushed and cut

Steps:

  • Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
  • Cut each of the other two fennel bulbs into six pieces.
  • Lightly sautee garlic and ginger in olive oil, until translucent.
  • Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
  • Season fennel with salt and pepper.
  • As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
  • Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
  • For the Spicy Orange Glaze:.
  • Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
  • Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
  • Strain and chill until used to glaze the grilled mahi-mahi.

Nutrition Facts : Calories 482.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 103.4, Sodium 220.9, Carbohydrate 72.4, Fiber 5.8, Sugar 56.3, Protein 29.2

WHITE FISH PROVENCAL



White Fish Provencal image

This recipe comes together easily and is tasty. I've used orange roughy and mahi mahi fillets with success. This is a revised recipe for health from the Saturday Evening Post: The Mediterranean Diet.

Provided by Southern Lady

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

16 ounces firm white fish fillets, 3/4-1-inch thick
3 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon onion powder (your preference)
1/4-1/2 teaspoon garlic powder (your preference)
1/2 teaspoon basil leaves, dried and crushed to intensify flavor
1/2 teaspoon thyme leaves, dried and crushed to intensify flavor
8 ounces stewed tomatoes, drained of most liquid
1/2 cup olive (Kalamata, Green, or Black Olives)
1/4 cup white wine

Steps:

  • Preheat oven to 375 degrees.
  • Place fish fillets in a oven safe baking dish.
  • Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
  • Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
  • Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
  • Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
  • Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
  • Bake with a foil tent for 15 minutes or until fish is white and flakey.

GRILLED MAHI MAHI



Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

YUCATECAN -STYLE GRILLED MAHI-MAHI



Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories     Citrus     Fish     Herb     Low Fat     Low Cal     High Fiber     Backyard BBQ     Dinner     Lime     Orange     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

  • Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
  • Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
  • Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

GRILLED CUMIN-SCENTED MAHI-MAHI



Grilled Cumin-Scented Mahi-Mahi image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

2 one-pound mahi-mahi fillets, skinned
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
Juice of 2 lemons
Salt and freshly ground black pepper
1 teaspoon whole cumin seeds
2 medium-size ripe tomatoes, peeled, seeded and diced
Pinch of cayenne pepper

Steps:

  • Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
  • Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
  • While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
  • Preheat a grill.
  • Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)



Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories     Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

  • In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
  • OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
  • Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

MAHI MAHI IN MOJO SAUCE



Mahi Mahi in Mojo Sauce image

Mojo is a sauce which is traditionally poured over grilled or fried fish just before seving. In this recipe, which uses mahi mahi fillets, the fish and mojo are cooked together.

Provided by sebastian antonio

Categories     Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (6 ounce) mahi mahi steaks
2 teaspoons salt
2 teaspoons lime juice
1/8 teaspoon ground black pepper
12 ounces diced tomatoes
2 small yellow onions, sliced
2 garlic cloves, crushed
12 manzanilla olives, pitted
1 tablespoon capers
2 tablespoons extra virgin olive oil
2 bay leaves
1 cup dry white wine
1 red bell pepper, chopped

Steps:

  • 1 preheat the oven to 350 degrees.
  • 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
  • 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 124.2, Sodium 1386.4, Carbohydrate 10.8, Fiber 2.4, Sugar 5.6, Protein 33.1

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