Hawaiian Mahi Mahi Recipes

HAWAIIAN MAHI MAHI

Steps:

• Blend the macadamia nuts and breadcrumbs together until it is coarsely ground mixture. Dip the fillets into the blend; make sure each side is coated evenly.
• Panfry the shallots until they are translucent. Slowly add the chicken stock then the papaya, pineapple (optional) and mango. Add sugar, salt and pepper to taste. The sauce will thicken, which will take about 20 minutes.
• In another pan, place the butter in a pan or skillet and let it sit over medium heat. Once the butter has melted, pan fry the fish front and back until the fish is cooked and the nuts are a rich golden brown color.
• . Drizzle the sauce over the fillets. Generously add the fruit from the sauce and shredded coconut to the top of the mahi-mahi.

HAWAIIAN-INSPIRED MAHI MAHI

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.

ISLAND-STYLE BAKED MAHI MAHI

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
• Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
• Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
• Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
• Place each fillet on a serving plate and top with 1/4 cup mango salsa.

MAHI MAHI HAWAIIAN STYLE

Steps:

• Preheat oven to 350°F.
• Cut fish fillets into serving size portions allowing 4 to 6 ounces per serving.
• In bowl, mix pineapple, cloves and nutmeg.
• Spray an oven proof baking dish with non-stick cooking spray.
• Place fish in prepared dish, top with pineapple mixture and drizzle a half to one full tablespoon of pineapple juice over each serving.
• Cover with foil and bake 10 to 12 minutes, uncover and top with coconut. Bake 5 minutes more or until fish flakes easily.

HAWAIIAN MAHI MAHI SLIDERS

Steps:

• In a medium bowl, stir together the panko, bread crumbs, carrots, and pepper. Set aside. In a second bowl, beat the 3 eggs together. Place flour into a 3rd bowl.
• Dip mahi mahi into flour, and then into beaten egg. Then place into panko mix and make sure is coated completely. Once coated pan fry fish in med hi heat til done or until the crust is golden brown, inside should have a hint of light pink right in the center.
• Remove from the pan and allow to stand 5 minutes before serving.
• Chutney:.
• Combine all ingredients except shredded carrots in a medium saucepan. Bring to a boil.
• Reduce heat to a simmer and cook gently 20 minutes. Using an immersion blender, puree chutney. Stir in shredded carrot, and simmer an additional 30 minutes to reduce and thicken.
• Stir often to keep chutney from scorching.
• Combining it all:.
• slice roll in half.
• Place mahi mahi on base of roll. Add a slice of the green cabbage. Then add a dollop of chutney on top of the cabbage. Top it off with the lid of the roll and enjoy!