Mahi Mahi With Citrus Recipes

LEMON PEPPER MAHI MAHI

Steps:

• Arrange 4 large pieces of aluminum foil on a work surface.
• Place 1 mahi mahi fillet onto each aluminum foil piece. Pour Italian dressing over each fillet. Sprinkle each fillet with lemon-pepper seasoning and garlic powder; flip fillets and season other side with lemon-pepper seasoning and garlic powder. Place 1 onion ring atop each fillet and squeeze lemon quarter over each fillet. Fold aluminum foil over each fillet, crimping all the corners to completely seal. Place packets in a glass baking dish in the refrigerator to marinate, about 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Carefully open packets and remove onion before serving.

BAKED MAHI MAHI RECIPE WITH CREAMY LEMON BUTTER SAUCE

Steps:

• Preheat oven to 450 F.
• In a small sauce pan, melt butter on low heat. Add garlic, thyme, lemon juice and zest, and cream and cook until a bit bubbly but not boiling (about 5 minutes). Remove from heat.
• Add oil to iron skillet or 6 x 9 oven-safe dish and arrange fish on top of oil. Pour butter mixture over top of fish. Cover and cook 15 minutes.
• Uncover and cook another 5 minutes to brown a bit.
• Remove from the oven and let sit 5-10 minutes before serving.
• Serve over rice or pasta, spooning sauce generously over top of fish.
• Leftovers can be safely kept in the refrigerator up to 3 days.

MAHIMAHI WITH ONION, CAPERS, AND LEMON

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.

PAN-SEARED MAHI MAHI

Steps:

• Use paper towels to gently dry the mahi mahi fillets. The drier the filets are, the better seasoned they will be, so be thorough. Use a light hand to avoid damaging the flesh at all.
• Cut the lemon in half and save one half for later. With the remaining half, squeeze lemon juice over each fillet of fish.
• Next, sprinkle the fillets with salt and pepper on both sides. While you can add other dried seasonings at this point if you like, a simple preparation of salt, pepper and lemon makes an elegant dish that lets the delicate flavor of mahi mahi speak for itself on the plate.
• Now that your fish is properly seasoned, it's time to start cooking. Use a large skillet to pan-sear the mahi mahi. Heat the pan over medium-high heat. Wait for a bit until the pan is hot before drizzling in the olive oil. Swirl the oil around the pan so you have an even, thin coating of oil for searing. When the oil is hot but not yet smoking, move onto the next step.
• Carefully Place the mahi mahi fillets into the hot pan. cook until each piece is brown on the bottom, then use a thin fish spatula to carefully flip the fillets and brown the other side. The first side should take 3-5 minutes, depending on the thickness of your fish. The second side will need a bit less time, about 2 to 3 minutes.
• Just before your fish is fully cooked, remove it from the hot skillet and plate it up. The fillets will continue cooking for a few minutes after you remove them from the skillet.
• Reduce the heat to medium-low. Then squeeze the juice from the remaining lemon half into the pan. Add the minced garlic and ¼ teaspoon of salt as well.
• Finally, add the butter. Stir the sauce and cook until the butter is fully melted and well combined with the lemon juice. Taste your sauce and add salt and pepper to taste.
• Plate the fillets and spoon the lemon garlic sauce on top.

BAKED MAHI MAHI WITH CITRUS GLAZE

Steps:

• Preheat your oven to 400 degrees.
• In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.
• Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.
• Whisk everything together and bring to a low boil.
• Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.
• Whisk to create a slurry and the and to the saucepan, stirring rapidly.
• Reduce the heat and let it simmer.
• Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.
• Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.
• Remove from the oven and drizzle with the citrus glaze.
• Garnish with some left over orange zest and chopped parsley.

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.

CITRUS-GLAZED MAHI MAHI

Steps:

• Season the Mahi Mahi on all sides with salt and black pepper. Grill on high heat until caramelized. Coat the fish in 1 ounce of the citrus glaze. Finish in the oven until medium to medium well, and let stand for 5 minutes.
• In a large sauce pot, bring all ingredients to a simmer. Slowly reduce to one quart. NOTE: Reducing too fast at too high of a heat may cause the glaze to become bitter. The more surface area, the better and faster it will reduce. When reduced, strain through a chinois, cool, and reserve for use.
• Puree all ingredients, except for the cream, in a blender on low speed until almost smooth, Stopping and stirring when needed if the mixture becomes stiff. On low speed, slowly add the cream in a small stream and increase the speed until the mixture has become thick and smooth (whipping the cream in the mixture until stiff). Season with Kosher salt to taste, remove from the blender, and reserve chilled.
• While the fish is resting, bring a medium saute pan to high heat. Add the oil, kale, and garlic. Saute until the kale has begun to wilt. Add the tomatoes and citrus and saute until just warmed through, approximately 1 minute. Season with Salt to taste.
• To Serve: Place 1.5 ounces of the avocado mousse in a circle on the left center of the plate. Evenly divide half of the kale mixture on the right center of the plate. Put the Mahi Mahi in the center of the plate (reheat in the oven if necessary). Place the remaining kale mixture over the back corner of the fish. Drizzle 1 ounce of citrus glaze around the fish. Top with micro greens, and serve!

MAHI MAHI WITH CITRUS

Steps:

• Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture, turn to coat, and marinate at room temperature for 10 minutes.
• Heat grill pan or nonstick skillet over medium-high heat. Add fish and cook 3 to 4 minutes per side. Serve hot.

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.

MAHI MAHI WITH CITRUS

Steps:

• Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture.
• Heat grill pan or nonstick skillet over medium-hi heat. Add fish and cook 3-4 minutes per side.