Mahi Mahi With Vegetables Garlic Chive Butter Recipes

MAHI MAHI & VEGGIE SKILLET

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

STEAMED MAHI MAHI WITH VEGETABLES AND GARLIC MUSTARD SAUCE

Steps:

• In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
• Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
• Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

MAHI MAHI WITH VEGETABLES & GARLIC-CHIVE BUTTER

Steps:

• Make Butter:
• Place butter in a medium bowl. Add remaining ingredients and stir until well-combined.
• Place butter on sheet or parchment or plastic wrap. Use the parchment or plastic wrap to shape the butter into a log and wrap it tightly. Chill until firm, about an hour.
• Make Fish:
• Preheat oven to 400F.
• Fold a large sheet of parchment paper in half. Cut along the seam to create half a heart. Unfold parchment heart and place on baking sheet.
• Place vegetables in a medium bowl. Drizzle with olive oil, crushed red pepper flakes and a big pinch of salt and pepper. Place half the vegetables one one side of each parchment heart. Season fish with salt and pepper and place one fillet on top of each mound of vegetables.
• Arrange two tomato slices on top of each piece of fish.
• Cut two slices of Garlic-Chive Butter, about 1/4-inch thick and place one slice on top of each piece of fish.
• Fold the parchment over and tightly crimp the edges to seal your heart tightly. Repeat with remaining fish filet.
• Bake 15 minutes. Remove from oven and let sit an additional 5 minutes. Use scissors or a sharp knife to cut open the top of the package. Watch out for the steam!