MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
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
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
TROPICAL MAHI MAHI
Bob Gebhardt's favorite foods to prepare are fish and seafood. "Tropical Mahi Mahi is a creation of mine that combines-and adds to-two Hawaiian recipes. The tropical fruit and cilantro make it a wonderful, aromatic dish.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper; add fillets. Seal bag and turn to coat. , In a large skillet, heat butter and oil. Cook mahi mahi over medium-high heat for 2-3 minutes on each side. Remove and keep warm. , Saute cilantro in pan drippings for 1 minute. Add grape juice; cook until reduced by half. Add cream; cook until reduced by half. Stir in the fruit and remaining seasoned salt and pepper; heat through. Serve with mahi mahi; sprinkle with macadamia nuts.
Nutrition Facts : Calories 614 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 367mg sodium, Carbohydrate 57g carbohydrate (23g sugars, Fiber 3g fiber), Protein 10g protein.
JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)
Provided by Wildflour
Categories Mahi Mahi
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 23
Steps:
- Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
- *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
- Rub into fish evenly to coat.
- Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
- Warm tortillas on grill.
- Cut fillets into chunks, or coarsely shred with a fork.
- Divide fish evenly onto 8 warmed tortillas.
- Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
- Lime sour cream:.
- Mix sour cream, lime juice and zest in small bowl.
- Garnish with additional cilantro if desired.
- *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
- Enjoy!
- Serves 4, two tacos apiece!
- The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.
Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2
EASY BAKED MAHI MAHI RECIPE
If you're nervous about cooking fish, this recipe is the perfect for you. Impress your family with this mahi mahi topped with a fresh mango and pepper salsa.
Provided by Michelle McGlinn,Tasting Table Staff
Categories main course, dinner
Time 30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 F.
- Prepare the glaze: In a bowl, combine the honey, garlic, coriander, white pepper, chili powder, ¼ teaspoon salt, and juice from half the orange. Whisk well until completely combined.
- Place the mahi mahi fillets on a foil-lined baking sheet. Brush each fillet with a generous amount of glaze, reserving any remaining glaze. Slice the remaining half of the orange, and slide the slices under the fillets for baking. You can also put the slices on top of the fillets.
- Bake the mahi mahi for 20 minutes, or until flaky. Once done, remove from the oven.
- While the fish is baking, prepare the salsa. In a medium bowl, combine the diced mangoes, yellow bell pepper, and red bell pepper. Add the cilantro, olive oil, lime juice, and the remaining salt, and mix well to combine.
- To serve, brush the mahi mahi with the remaining orange glaze, then top with mango pepper salsa.
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- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together soy sauce, honey, oil, and ginger. Pour marinade over fish in bag; seal bag. Turn to coat fish. Marinate in the refrigerator for 30 minutes, turning fish once or twice.
- Meanwhile, for salsa, in a medium bowl combine mango, banana, macadamia nuts, and lime juice. Cover and chill until ready to serve.
- Drain fish, discarding marinade. Place fish in a greased grill basket, tucking under any thin edges.
- For a charcoal grill, grill fish in basket on the rack of an uncovered grill directly over medium coals until fish begins to flake when tested with a fork, turning basket once halfway through grilling. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish in basket on grill rack over heat. Cover and grill as directed.)
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- Making the Sauce: In a glass measuring cup or a bowl, whisk your tamari soy sauce, garlic, honey, gluten free rice vinegar, and gluten free flour together well.
- You can use this sauce to marinate your fish fillets for a couple hours before pan searing and cooking or you can pour it right over the fillets in the pan.
- Sear your fish on each side for about 2-3 minutes each. Note: if the fish doesn't want to release from the pan and is sticking, give it more time until it releases fairly easily and you can flip.
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- Begin by gathering and prepping all of the mahi mahi ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the marinade, combine the paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest and orange zest in a small dish with the 2 tablespoons of liquified coconut oil and a couple of pinches of salt and pepper, and mix with a fork or spoon to combine.
- Place the mahi mahi fillets onto a platter and brush the marinade over both sides of each fillet equally, and allow the mahi mahi to marinate for 20 minutes.
- While the mahi mahi marinates, gather and prep all of your pineapple-orange salsa ingredients according to the ingredient list above to have ready and organized for use.
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