Chile And Cumin Fried Mahi Mahi Recipes

Steps:

• Put water in a vegetable steamer and place it over high heat.
• Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
• Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
• Season fish with salt and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.
• To serve divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint.

Steps:

• Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
• Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
• While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
• Preheat a grill.
• Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.