Tomato Basil Mahi Mahi Recipes

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MEDITERRANEAN MAHI MAHI



Mediterranean Mahi Mahi image

I created this entree years ago when a friend gave me some fresh-caught mahi mahi. Shortly after, I entered the recipe in a contest and won! I think you'll agree it's a keeper. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 medium onion, chopped
1 medium green pepper, chopped
4-1/2 teaspoons olive oil, divided
1 garlic clove, minced
3/4 cup salsa
1/2 cup white wine or chicken broth
1/4 cup halved Greek olives
1/2 teaspoon Greek seasoning
4 mahi mahi fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled tomato and basil feta cheese

Steps:

  • In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.

Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 808mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.

TOMATO-BASIL MAHI MAHI



Tomato-Basil Mahi Mahi image

Mined this off the web and made my own version of it for dinner. I had some frozen mahi mahi from Tader Joe's and it was so perfect with the tomato basil sauce! Do not sub the sauce--or if you do, consider adding some of the below ingredients, like fish sauce. The sauce is a little sweet and goes especially well with seafood. This is also really, really easy--good weeknight meal.

Provided by spatchcock

Categories     Mahi Mahi

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

16 ounces mahi mahi fillets
2 1/2 cups tomatoes, diced
1/2 cup fresh basil leaf, chopped
1/3 cup red shallot, sliced (I didn't have any shallots, so just used a little more onion)
1/4 cup yellow onion, diced
1/4 cup garlic, chopped
2/3 cup chicken stock
2 tablespoons tomato paste
2 tablespoons fish sauce or 2 tablespoons soy sauce
1 tablespoon vinegar or 1 tablespoon lemon juice
1 tablespoon sugar

Steps:

  • Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
  • To prepare sauce, saute garlic and shallots in pan.
  • Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
  • Stir in chicken stock and simmer until sauce thickens.
  • Remove from heat and add basil.
  • To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
  • (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
  • Garnish with a pretty whole basil leaf or bunch of leaves.

Nutrition Facts : Calories 362.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 167.9, Sodium 1872.7, Carbohydrate 33.8, Fiber 4.2, Sugar 17.1, Protein 49.8

TOMATO BASIL MAHI MAHI



Tomato Basil Mahi Mahi image

I came up with this because I wanted something healthy, easy, and fast. I've mad it several times with great results! Any firm white fish will work. I make it for one, but it can easily be made for any number of people. I have made this "south beach" style with sauted spinach and mushrooms as a side, or served it over pasta with white wine sauce as a more hearty "non-diet" meal.

Provided by Ambrosia

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) mahi mahi fillets
1 whole tomatoes, any variety
1 teaspoon olive oil
1 teaspoon balsamic vinegar
lemon juice
fresh basil
fresh garlic
paprika
salt and pepper
parchment paper

Steps:

  • Preheat oven to 375 degrees.
  • Place parchment paper on baking sheet, and mahi in middle of paper.
  • Dust paprika over fish to help browning.
  • Squeeze lemon juice and spread chopped garlic over fish.
  • Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
  • Sprinkle fresh basil and salt and pepper to taste.
  • Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
  • Tomatoes should be cooked and fish opaque.

PAN SEARED MAHI-MAHI WITH PRESERVED LEMON-TOMATO CHUTNEY THAI BASIL-SHIITAKE ORZO



Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 cup chick pea flour
1/2 tablespoon ground turmeric
1 tablespoon ground cumin
4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut
Salt and freshly ground black pepper
Oil
1 red onion, 1/4-inch dice
1 tablespoon minced ginger
1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)
3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
2 lemons, juiced
1/2 cup chopped flat leaf parsley, plus extra for garnish
Extra virgin olive oil, for cooking
1 tablespoon minced garlic
1/4 cup minced shallots
2 cups sliced shiitakes
1/2 cup dry white wine
3 cups blanched orzo (about 1/2 pound dry)
1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.)
Salt and freshly ground black pepper

Steps:

  • On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
  • In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
  • PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES



Mahi Mahi with Artichokes and Sun-Dried Tomatoes image

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba's!

Provided by capcomp

Categories     Seafood     Fish     Mahi Mahi

Time 45m

Yield 2

Number Of Ingredients 14

¼ cup butter
2 tablespoons finely chopped shallot
¼ cup finely chopped garlic
6 tablespoons fresh lemon juice
3 tablespoons dry white wine
kosher salt to taste
ground black pepper to taste
2 tablespoons chopped sun-dried tomatoes
2 tablespoons artichoke hearts, drained and chopped
2 tablespoons cold butter, cut into pieces
1 cup all-purpose flour, or as needed
1 teaspoon seasoned salt, or to taste
2 (3 ounce) fillets mahi mahi fillets
1 tablespoon olive oil

Steps:

  • Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
  • Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
  • Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
  • Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
  • Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 63 g, Cholesterol 153.6 mg, Fat 42.7 g, Fiber 3.2 g, Protein 24.8 g, SaturatedFat 23.1 g, Sodium 940.9 mg, Sugar 3.3 g

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE



Broiled Mahi-Mahi With Capers and Fresh Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 boneless mahi-mahi fillets, about 6 ounces each, or any similar fish fillets like halibut or swordfish
Salt and freshly ground pepper to taste
4 teaspoons chopped fresh thyme leaves or 1 tablespoon dried
4 tablespoons olive oil
4 tablespoons finely chopped shallots
1/3 cup drained capers
4 ripe plum tomatoes, cored and cut into small cubes
1 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
4 tablespoons finely chopped basil or parsley

Steps:

  • Preheat oven broiler to high.
  • Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
  • Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
  • Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
  • Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 3 grams, Sodium 1192 milligrams, Sugar 2 grams

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