Mahi Mahi With Orange And Rum Mojo Recipes

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 WITH ORANGE AND RUM MOJO

Steps:

• To make the spice mix, toast the cumin seeds, coriander seeds and peppercorns in a dry saucepan set over a medium heat. Cook for about 1-2 minutes, until fragrant. Cool slightly before grinding to a powder.
• Mix the ground spices, salt and thyme together and rub over the mahi mahi. Reserve any extra spice mix.
• Drizzle the fish with olive oil and leave to marinate for about 15 minutes.
• To make the mojo, heat the olive oil in a saucepan and add the onion and garlic. Cook for about 3 minutes, until the onion is softened and translucent.
• Stir in any remaining spice mix.
• Add the orange juice, lime juice and rum and bring to the boil. Lower the heat and simmer for 10 minutes.
• Grill the mahi mahi for 3 minutes on each side, until just cooked through.
• Scatter over the orange segments, garnish with fresh cilantro and serve with the mojo sauce.

SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL

Steps:

• Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
• Cut each of the other two fennel bulbs into six pieces.
• Lightly sautee garlic and ginger in olive oil, until translucent.
• Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
• Season fennel with salt and pepper.
• As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
• Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
• For the Spicy Orange Glaze:.
• Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
• Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
• Strain and chill until used to glaze the grilled mahi-mahi.

CITRUS GLAZED MAHI MAHI

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
• Mix well and bring to a boil over medium heat.
• Cook until reduced by one half.
• Let cool until the glaze is thick and sticky.
• Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
• Pour remaining glaze over steaks when plated.

MAHI MAHI IN MOJO SAUCE

Steps:

• 1 preheat the oven to 350 degrees.
• 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
• 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.