Pumpkin Seed Crusted Mahi Mahi With Mango And Papaya Stew Recipes

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MAHI MAHI WITH PAPAYA



Mahi Mahi with Papaya image

Crunchy, spicy, with a slightly sweet tanginess.

Provided by katyoung99

Categories     Seafood     Fish     Mahi Mahi

Time 40m

Yield 3

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon minced fresh garlic
1 tablespoon chopped onion
½ red bell pepper, diced
1 cup papaya - peeled, seeded and cubed
1 habanero pepper, seeded and chopped (wear gloves)
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons lime juice
1 tablespoon lime juice
1 tablespoon melted butter
3 (4 ounce) fillets mahi mahi
3 tablespoons sliced almonds
1 pinch salt

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Heat olive oil in a saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the red bell pepper, papaya, and habanero pepper. Continue cooking a few more minutes until the bell pepper begins to soften. Stir together the cornstarch, water, and 2 tablespoons of lime juice. Stir into the papaya sauce until thickened, stirring constantly. Keep the sauce warm over very low heat.
  • Stir 1 tablespoon of lime juice together with the melted butter, and brush on the mahi mahi fillets. Place onto a broiler pan.
  • Cook under the preheated broiler for 4 minutes, then turn the fish over, and continue cooking for 4 minutes more. Sprinkle the almonds over the fish and return to the broiler until the almonds are crisp and the fish flakes easily with a fork, about 2 minutes. Season to taste with salt and serve with the papaya sauce.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 10.4 g, Cholesterol 91.9 mg, Fat 16.8 g, Fiber 2.1 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 129.5 mg, Sugar 4.2 g

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA



Mahi Mahi with Coconut Rice and Mango Salsa image

A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!

Provided by SYRAH4689

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h

Yield 4

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ teaspoons soy sauce
2 teaspoons lemon juice
1 clove garlic, crushed
2 teaspoons red pepper flakes
1 teaspoon fresh ground black pepper
½ teaspoon minced fresh ginger root
2 tablespoons chopped green onion
salt to taste
4 (4 ounce) mahi mahi fillets
2 cups uncooked jasmine rice
2 cups water
1 cube chicken bouillon
1 tablespoon butter
¾ (14 ounce) can coconut milk
2 tablespoons white sugar
1 ½ teaspoons butter
1 ½ tablespoons white sugar
1 ½ cups fresh mango, cubed

Steps:

  • Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  • Preheat the oven's broiler and set the oven rack in the middle of the oven.
  • Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
  • While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
  • Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g

STEAMED MAHI MAHI



Steamed Mahi Mahi image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/4 cups white rice
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons minced peeled ginger
1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick)
1/4 teaspoon ground white pepper, plus more to taste
4 heads baby bok choy, halved lengthwise
2 carrots, sliced 1/4 inch thick
3 tablespoons vegetable oil
1 Fresno or red jalapeno chile pepper, sliced (remove seeds for less heat)
2 cloves garlic, minced
Kosher salt
2 tablespoons low-sodium soy sauce

Steps:

  • Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
  • Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
  • Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
  • Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

Nutrition Facts : Calories 425 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 770 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 37 grams

PANKO-CRUSTED MAHI MAHI



Panko-Crusted Mahi Mahi image

Pungent wasabi gives a nice little kick to the delicate, mild flavor of mahi mahi. A simple veggie sauté completes this light and healthy weeknight dinner.

Provided by abovag

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

mahi mahi, 24 oz
mayonnaise, 4 tbls
green beans, 12 oz
grape tomatoes, 8 oz
shallot, 2
wasabi paste, 2 tsp
panko breadcrumbs, 1 cups
lime, 2
quinoa, 1 cups
butter, 4 tbls
oil, 2 tsp

Steps:

  • Prep the ingredients: Preheat the oven to 350 degrees. In a small pot, bring 1 cup water with a large pinch of salt to a boil. Zest and halve the lime. Cut one half into wedges. Halve, peel, and finely chop the shallot. Halve the tomatoes. Trim the ends of the green beans.
  • Cook the quinoa: Add the quinoa to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender. Season with salt and pepper.
  • Make the wasabi aioli: In a small bowl, combine the mayonnaise, lime zest, a squeeze of lime (to taste) and the wasabi (to taste). Season with salt and pepper.
  • Make the panko crust: In a medium pan, melt 1 Tablespoon butter. Toss the panko into the melted butter and season with salt and pepper. Transfer the panko to a plate and wipe out the pan.
  • Cook the mahi mahi: Season the mahi mahi on all sides with salt and pepper. Spread the top of each fillet with 1 teaspoon of wasabi aioli. Press the panko onto the top of each fillet and place onto a lightly oiled baking sheet. Bake in the oven for about 10 minutes, until flaky and opaque.
  • Sauté the green beans and tomatoes: Meanwhile, heat 1 Tablespoon butter in the same pan over medium heat. Add the shallot and green beans and cook, tossing, for 4-5 minutes, until the shallots are softened. Add a splash of water to the pan and let the green beans steam until tender. Add the tomatoes and cook, tossing, for another 1-2 minutes, until heated through. Season with salt and pepper.
  • Plate: Serve the panko-crusted mahi mahi on a bed of veggies and quinoa. Serve with the remaining wasabi aioli and a wedge of lime.

Nutrition Facts :

PUMPKIN SEED CRUSTED MAHI MAHI WITH MANGO AND PAPAYA STEW



Pumpkin Seed Crusted Mahi Mahi with Mango and Papaya Stew image

Provided by Food Network

Time 1h15m

Number Of Ingredients 14

2 cups pumpkin seeds, toasted
2 tablespoons pink peppercorns
2 (6-ounce) mahi mahi fillets
Salt and pepper to taste
1 red pepper, finely diced
3 shallots, finely diced
Olive oil
1 mango, diced
1 papaya, diced
1/2 cup dry vermouth
2 cups chicken stock
1 cup clam juice
1/2 pound crabmeat
2 scallions, sliced on the bias

Steps:

  • Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi mahi fillets with the pumpkin seed, pink peppercorn mixture and season with salt and pepper. Set aside. In medium saute pan, over medium high heat, saute the peppers and shallots in olive oil. Add the mango and papaya. Deglaze with vermouth. Add the chicken stock and clam juice, then add the crabmeat. Finish with scallions, and season with salt and pepper. Keep warm. In a medium saute pan, over medium to high heat, cook the fish in olive oil, 3 to 4 minutes each side or until golden brown. Serve with mango and papaya sauce.;

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