Mahi Mahi Fajita Style Recipes

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MAHI MAHI, FAJITA STYLE



Mahi Mahi, Fajita Style image

I used mahi mahi for this, but you could just as easily substitute any mild white fish, or chicken. A very interesting combination of colors, textures and flavors with a smoky, Mexican undertone.

Provided by April McIver

Categories     Fish

Number Of Ingredients 12

2 mild fish fillets (mahi mahi, cod, pollock)
1/2 tsp taco seasoning
1 Tbsp olive oil
1 small green pepper, sliced
1 small red bell pepper, sliced
1 small onion, sliced vertically into strips
1/2 c brown rice, cooked
1/2 c black beans, cooked
1/2 c pineapple salsa (see my recipes)
2 Tbsp fat free sour cream or plain yogurt
1/2 small avocado, diced
hot sauce, to taste

Steps:

  • 1. Heat oven to 350. Place fish on a lightly greased pan. Sprinkle with taco seasoning and bake 10-20 minutes, until it flakes easily with a fork.
  • 2. While fish cooks, heat oil in a large, heavy skillet over medium high. When it's hot and begins to shimmer add onions and bell pepper. Cook, stirring frequently but allowing scotched patches to form, until crisp-tender. You're aiming for something like fajitas.
  • 3. Combine heated rice and black beans. Divide the mixture between two serving plates, spreading it into a circle.
  • 4. Top rice and beans with bell pepper mixture.
  • 5. When fish is done, place it on top of the bell peppers.
  • 6. Top the fish with a line of pineapple salsa, a scoop of yogurt or sour cream, avocado and a drizzle of hot sauce.

THE BEST MAHI-MAHI



The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

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.

MAHI-MAHI WITH GARLIC-LIME OIL



Mahi-Mahi with Garlic-Lime Oil image

Whisk fresh lime juice and cilantro into garlic oil and spoon it over grilled mahi-mahi fillets.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, for oiling the grill grates
3 cloves garlic, chopped
1/3 cup lime juice
2 tablespoons chopped fresh cilantro leaves, plus whole leaves, for serving
Kosher salt and freshly ground black pepper
Four 5- to 6-ounce mahi-mahi fillets
Lime wedges and cooked white rice, for serving

Steps:

  • Prepare an outdoor grill for medium-high heat.
  • Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
  • Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
  • Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

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