Recipes for "mahi mahi"

Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Meanwhile, bring 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 liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.

Set an oven rack in the oven's center and preheat the oven's broiler.

Remove mahi mahi from marinade and shake off excess. Discard 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 fish browns too quickly, cover the baking dish with aluminum foil.

Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.

Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.

Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Preheat oven to 375 degrees F (190 degrees C).

In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.

Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.

Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.

Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Mix honey, soy sauce, balsamic vinegar, olive oil, ginger, and garlic together in a shallow dish. Season fish fillets with salt and pepper; place them skin-sides down in the dish with marinade. Cover and refrigerate for 20 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish fillets, reserving marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet; simmer over medium heat until reduced to a glaze. Spoon glaze over fish and serve.

Preheat grill for high heat.

Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.

Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate and chop when cool enough to handle.

Season mahi mahi with garlic salt and pepper.

Heat a nonstick skillet over medium heat. Cook mahi mahi in the hot skillet until it flakes easily with a fork, 10 to 15 minutes.

While the mahi mahi is cooking, melt butter in a separate skillet. Stir in spinach, green onions, and garlic; cook and stir until heated through, 2 to 3 minutes. Stir in chopped bacon, evaporated milk, and hot pepper sauce; bring to a low simmer. Add Monterey Jack cheese, a little at a time, stirring until fully melted. Stir in more evaporated milk if needed, to create a sauce.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Transfer fillets to a baking dish. Divide spinach sauce evenly over fillets and sprinkle with Parmesan cheese.

Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.

Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.

Heat oil on a griddle over medium heat. Add mahi mahi to one side of the griddle; cook until it flakes easily with a fork, about 12 minutes, turning halfway through.

Meanwhile, cook spinach, mushrooms, garlic, and green onions on the other side of the griddle. Season mahi mahi and vegetables with basil and salt. Serve over wild rice.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Season mahi mahi fillets with lemon juice, olive oil, Cajun seasoning, salt, and pepper.

Cook on the preheated grill until white and flaky, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 137 degrees F (58 degrees C).

Meanwhile, split and toast hamburger buns. Mix mayonnaise and adobo sauce together in a small bowl and spread on toasted buns.

Place mahi mahi fillets on buns. Garnish with tomatoes and lettuce leaves.

Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.

For the pico de gallo: Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl. Set aside.

Lightly spray a nonstick skillet with cooking spray; heat on medium-high heat and cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.

Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.

Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Gather all ingredients. Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.

To make the spice mixture: Combine paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl.

Brush mahi mahi fillets with olive oil on both sides and season with spice mixture.

Grill on the hot grill until golden and fish flakes easily with a fork, about 4 to 5 minutes per side.

Drizzle with lemon juice and serve.

Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.

Meanwhile, mix panko, bagel seasoning, garlic salt, turmeric, and pepper together in a shallow dish.

Place mahi mahi fillets onto a platter and drizzle with grapeseed oil. Dip each fillet into the panko mixture to coat, then place in a single layer in the air fryer basket. Spray with nonstick spray.

Cook in the preheated air fryer until fish flakes easily with a fork, 12 to 15 minutes, flipping halfway through. Remove from the air fryer.

Garnish with parsley and lemon wedges. Serve immediately.

Preheat the oven to 425 degrees F (220 degrees C).

Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.

Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.

Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.

Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.

Place each fillet on a serving plate and top with 1/4 cup mango salsa.

Preheat the oven to 350 degrees F (175 degrees C).

Stir mayonnaise, soy sauce, and garlic together in a bowl.

Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Heat a grill pan over medium heat.

Stir coconut milk, 2 tablespoons each cilantro and green onions, lime juice, garlic, ginger, and fish sauce together in a saucepan; bring to a boil.

Brush mahi mahi fillets with enough sauce to coat; place into the hot grill pan. Cook until fish flakes easily with a fork, about 7 minutes per side.

While the fish is cooking, cook remaining sauce at a boil until slightly thickened, 3 to 4 minutes. Remove from the heat and keep warm until fish is done.

Transfer fish to a serving platter. Drizzle warm sauce over top and garnish with remaining cilantro and green onions.

Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.

Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.

Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

1. Preheat the oven to 425°F.

2. On a baking sheet, toss the potatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Bake until they are knife-tender and lightly browned, about 20 minutes.

3. Meanwhile, in a large, shallow bowl, combine the remaining 1/2 cup olive oil, the balsamic, shallot, garlic, lemon zest, oregano, and chipotle chile powder. Season with salt, black pepper, and chili flakes. Add the mani mahi. Set aside to marinate while the potatoes cook, stirring around a few times so all the fish is nicely coated.

4. Remove the potatoes from the oven. Add the bell pepper, season with salt and pepper, and carefully mix with the potatoes. Scoot the potatoes and pepper to the edges of the pan and nestle the mahi mahi in the center, skin-side up. Pour over any remaining marinade and sprinkle the sesame seeds over the top. Bake until the fish is opaque and flaky, 10 to 15 minutes.

5. Meanwhile, make the feta-olive dressing. In a bowl, combine the herbs, feta, olives, and pepperoncini. Stir lightly, then add the olive oil and lemon juice.

6. To serve, spoon the pan sauce over everything and top with feta-olive dressing.

Heat the olive oil in a pan over medium-high heat.

Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.

Brush the maple syrup mixture over the mahi mahi fillets.

Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

Combine white wine, lemon juice, shallots, and ginger in a saucepan over medium heat. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to a blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with salt and white pepper. Keep the sauce warm.

Preheat the oven to 425 degrees F (220 degrees C).

Heat oil in a large oven-safe sauté pan over high heat. Season both sides of the mahi mahi with salt and white pepper.

Mix white and black sesame seeds together on a plate or flat dish. Place the top side only of each fillet into sesame seeds, pressing fillets down into seeds so they stick. Make sure that the crusted sides are evenly crusted with seeds.

Add fish, sesame seed-side down, to the pan once oil is smoking. Be careful of oil splatters. Pan-sear fish for about 30 to 45 seconds per side.

Move the pan into the preheated oven, or transfer fish to a baking sheet, and cook for 5 to 6 minutes.

Serve fillets, sesame crust-side up, with ginger butter sauce.