Mahi Mahi With Braised Brussels Sprouts Recipes

MAHI MAHI

Steps:

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

SWEET SPICY BRAISED MAHI MAHI

Steps:

• 1. In a skillet, heat sesame oil and cook garlic over medium heat until fragrant. Stir in ginger, water, white wine, soy sauce and sweet chili sauce. Bring to a boil.
• 2. Place mahi mahi fillets into the skillet, reduce heat to medium-low heat, place a small lid (smaller than the skillet and large enough to cover mahi mahi fillets as otoshibuta, literally: drop-lids) and simmer until mahi mahi fillets are cooked thoroughly.
• 3. When the mahi mahi are cooked, uncover, add scallions to the skillet and simmer for another 1 minute.
• 4. Place mahi mahi fillet on each serving plate.

MAHI MAHI WITH BRAISED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 300°F.
• For the brussels sprouts, melt 2 tablespoons of the butter over high heat in a large saute pan. Add the onion and garlic and cook for 1 minute. Add the brussels sprouts and toss to combine. Continue to cook over high heat until the sprouts begin to brown, about 5 minutes. Add the water and season generously with salt. Cover the pan and reduce the heat to medium.
• Gently sear the mahi mahi fillets, skin side down, in a small, dry ovenproof saute pan over medium heat until they just begin to color, about 5 minutes. Transfer the pan to the oven and bake until the fish is an even color throughout, about 8 minutes.
• For the flavored butter, mix the feta cheese with the remaining 4 tablespoons butter and the parsley. Mash with a fork to combine, breaking up the feta as much as possible. Set aside.
• When the mahi mahi is done, uncover the sprouts and turn the heat up to high. When the liquid remaining in the pan has reduced enough to just barely coat the sprouts, remove from the heat and toss with freshly ground black pepper.
• Arrange the fillets and brussels sprouts on a platter and put a dollop of the feta butter on each of the mahi mahi fillets. Serve family style.

MAHI MAHI RECIPE

Steps:

• Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
• Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
• In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.

SEARED MAHI MAHI WITH BRUSSELS SPROUTS, BACON AND APPLES

Steps:

• Cook bacon a large skillet until crisp. Remove from pan with a slotted spoon and set aside. Reserve half of the rendered fat and leave the other half in the pan.
• Add diced red onion to pan and sweat until translucent; approximately 5 minutes.
• Add sliced Brussels sprouts to onions and toss to combine. Cook for approximately 5 minutes and until Brussels sprouts have brightened in color.
• Add the apple cider, apple cider vinegar, and cooked bacon. Cook until most of the liquid has evaporated and the Brussels sprouts have become slightly tender.
• Add the diced apple and cook for just a few more minutes or until the apples have heated and softened but still retain most of their shape and texture.
• Season with kosher salt and freshly-cracked black pepper. Transfer to side dish and set aside. Return the pan to stove and increase the heat.
• While the pan preheats, season the Mahi Mahi loins with kosher salt and freshly-cracked black pepper.
• Once the pan has preheated, add the remaining bacon fat.
• At the first signs of smoke, carefully add the fish to the pan. Cook, without disturbing the fish, for approximately 5-7 minutes or until you can see browning on the edges of the fish.
• Carefully turn the fish over and cook for another 1-2 minutes.