Mahi Mahi W Glaze Lemon Honey Marinated Recipes

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LIKE AMERICAN GRILL'S SMOKED LEMON HONEY MARINATED MAHI MAHI



Like American Grill's Smoked Lemon Honey Marinated Mahi Mahi image

I ran across this and wanted to add it to my cookbook so thought I would share as well. Let me know what you think.

Provided by Crabbycakes

Categories     Mahi Mahi

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 5

4 (8 ounce) mahi mahi fillets
1 cup olive oil
1/2 cup honey
1/4 cup fresh lemon juice
2 teaspoons liquid smoke

Steps:

  • Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
  • Whip until well-mixed.
  • Place fish in a shallow pan and pour marinade mixture over the top.
  • Let stand for 2 to 3 hours in the refrigerator.
  • Mahi mahi can be grilled or sautéed.
  • Grilling is preferable, as it brings out more flavor.
  • If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
  • If sautéing, remove from marinade and place in sauté pan with a touch of oil.
  • Cook until fish is golden brown.

GINGER GLAZED MAHI MAHI



Ginger Glazed Mahi Mahi image

This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!

Provided by DECODIANA

Categories     Seafood     Fish     Mahi Mahi

Time 37m

Yield 4

Number Of Ingredients 9

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  • Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g

GARLIC-LEMON MAHI FILETS



Garlic-Lemon Mahi Filets image

This is a quick prep and great tasting way to fix mahi mahi. I added sides of fresh salad and artichoke to complete the meal. It's perfect for dinner time!

Provided by StavrosJK

Categories     Seafood     Fish     Mahi Mahi

Time 30m

Yield 4

Number Of Ingredients 6

1 cup white Zinfandel wine
3 tablespoons lemon juice
4 cloves garlic, crushed
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 (8 ounce) mahi mahi fillets

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
  • Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
  • Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
  • Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.

Nutrition Facts : Calories 244 calories, Carbohydrate 2.8 g, Cholesterol 166.4 mg, Fat 1.6 g, Fiber 0.2 g, Protein 42.3 g, SaturatedFat 0.4 g, Sodium 785.4 mg, Sugar 0.3 g

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.

LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE



Lemon & Honey Marinated Mahi-Mahi W/ Glaze image

I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*

Provided by GenYChef

Categories     Mahi Mahi

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 (4 ounce) mahi mahi fillets
1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)
1 1/2 tablespoons red wine vinegar
3 garlic cloves, crushed
1/2 teaspoon lemon juice
1/2 teaspoon hoisin sauce
3/4-1 tablespoon olive oil
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon salt (to taste)
1/4 teaspoon ginger powder

Steps:

  • Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
  • In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
  • Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
  • When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
  • Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
  • Add the olive oil and coat the pan evenly.
  • As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
  • Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
  • Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
  • Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
  • Remove the fillets to a serving plate and cover.
  • Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
  • Spoon the glaze over each fillet and serve.

Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 0.9, Cholesterol 82.8, Sodium 268, Carbohydrate 15.4, Fiber 0.2, Sugar 13.4, Protein 21.4

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