Orange Chimichurri Mahi Mahi Recipes

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.

ORANGE CHIMICHURRI MAHI MAHI

Steps:

• Combine the chimichurri sauce and 1/2 cup of the orange juice in a plastic zipper bag. Add the fish, seal the bag, massage it to make sure the fish is completely moistened, and refrigerate for 30 minutes. Set up a grill for direct grilling, and heat to medium-high. Brush the grill rack with oil before the grill is hot. Meanwhile, mix the remaining orange juice, hot sauce, and garlic oil in a bowl, and set aside.Remove the fish from the marinade, allowing a good amount of the herbs from the marinade to remain on its surface. Spray the flesh side of the fish with oil. Grill flesh-side down in a covered grill until browned, 3 to 4 minutes. Turn with a spatula and grill, covered, until the fish flakes to gentle pressure, 5 to 6 minutes more. Transfer the fish to a platter by slipping a spatula between the skin and the flesh of the fish, allowing the skin to stay stuck to the grill rack (you can scrape it off later). Pour the reserved hot pepper sauce mixture over the fish before serving.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.