Mahi Mahi With Orange Beurre Blanc Sauce Recipes

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MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE



Mahi Mahi With Asparagus and Almond Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon mustard
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Steps:

  • Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
  • Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
  • Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

PAN-FRIED MAHI MAHI WITH PLANTAIN MOFONGO AND PASSION BUERRE BLANC



Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 11

One 8-ounce fillet mahi-mahi, or any other firm white fish
Adobo seasoning, to taste, or garlic, salt and pepper
4 tablespoons olive oil
8 ounces peeled plantains
Vegetable oil, for frying
3 garlic cloves, chopped
3 ounces chicken chicharones
1/2 cup passion fruit juice
1/4 cup plus 2 tablespoons Chardonnay, or dry white wine
1/4 ounce fresh cilantro
3/4 cup (1 1/2 sticks) butter, cubed

Steps:

  • Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
  • Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
  • Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
  • Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
  • To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.

MAHIMAHI WITH ORANGE SALSA



Mahimahi with Orange Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup diced orange segments
1/8 cup finely diced red pepper
1/8 cup finely diced scallion
1/8 cup finely diced red onion
1/8 cup chopped cilantro
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon lime juice
2 tablespoons olive oil
Salt and pepper
4 (12-ounce) mahimahi fillets

Steps:

  • Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

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