Crockpot Mahi Mahi With Vegetables Recipes

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

Steps:

• In a high-sided skillet over medium heat, add the canola oil. When it is hot toss in half the onion (reserve other half for the online Round 2 Recipe Grilled Chicken and Apple Wraps) and cook until softened, about 5 minutes. (Reserve 4 pieces each of squash, and zucchini for the online Round 2 Recipe Grilled Chicken and Apple Wraps.) Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes.
• Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garlic and mustard and let cook until the sauce reduces and thickens, 3 to 5 minutes. Taste and add more salt and pepper, if needed.
• Spoon the vegetables onto a plate and top with a piece of fish. Pour the sauce over the fish and serve.

Steps:

• 1. Wash and trim all vegetables and put them into the crockpot. In a small bowl, combine the olive oil, salt, pepper, red pepper flakes and one tablespoon of lemon juice.
• 2. Using a pastry brush, brush the fish on all sides with this mixture and place fish on top of the vegetables. Add the remaining lemon juice.
• 3. Cook on low for 2 to 3 hours. If you use a thinner piece of fish like Tilapia, check after 90 minutes. Fish is done when it is opaque whitte and flakes easily.

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

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.

Steps:

• Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
• At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
• Serve over wild rice.

Steps:

• Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
• Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
• Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
• Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve fish topped with bread crumb mixture.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
• Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
• Bake in the preheated oven for 10 minutes.
• While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
• Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
• Continue baking until fish flakes easily with a fork, about 25 minutes.