Pan Fried Mahi Mahi With Mushrooms And Wild Rice Recipes

MAHI AND MUSHROOMS

Steps:

• Mix the garlic, shallot, red pepper flakes, and 2 tablespoons olive oil together in a shallow dish.
• Lay the mahi mahi fillets in the olive oil mixture; turn to coat.
• Season the fillets with salt and black pepper.
• Transfer the dish to the refrigerator and allow the fillets to marinate 30 minutes to overnight.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat.
• Cook and stir the oyster mushrooms in the hot oil until tender, about 5 minutes; season with salt and black pepper.
• Pour the white wine over the mushrooms; bring to a simmer and allow to cook while you prepare the mahi mahi.
• Remove the mahi mahi fillets from the marinade; shake to remove any excess marinade.
• Heat a skillet over medium heat.
• Gently lay the fillets in the hot skillet; cook about 5 minutes. Pour the marinade over the fillets and continue cooking until the fish is just beginning to flake in the center; remove from heat, transfer to a serving dish, and keep warm.
• Add the tomatoes and butter to the mushroom and wine mixture. Cook and stir together just until the butter has melted; spoon over the mahi mahi fillets to serve.

MAHI MAHI WITH ONIONS AND MUSHROOMS

Steps:

• In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
• Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.
• Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
• Remove only the fish to a heated plate and keep warm until sauce is ready.
• In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.
• Pour sauce over mahi mahi filets. Serve immediately.

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

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.

GRILLED MAHI MAHI W/WILD RICE AND CREAMY RED WINE SAUCE

Steps:

• Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
• Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
• Set coated fillets aside and allow to marinate at room temperature for an hour.
• After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
• Mix together well and allow to simmer, stirring occasionally to prevent sticking.
• While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
• Place each grilled fillet atop a bed of wild rice and top with the sauce.

PAN-FRIED MAHI MAHI WITH MUSHROOMS AND WILD RICE

Steps:

• Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
• At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
• Serve over wild rice.