Garlic Lemon Mahi Recipes

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
• Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
• Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
• Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.

Steps:

• In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.

Steps:

• Prepare an outdoor grill for medium-high heat.
• Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
• Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
• Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

Steps:

• Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
• In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
• Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
• When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
• Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
• Add the olive oil and coat the pan evenly.
• As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
• Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
• Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
• Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
• Remove the fillets to a serving plate and cover.
• Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
• Spoon the glaze over each fillet and serve.

Steps:

• Mix the garlic, lemon juice, mustard, apple juice, water, and thyme in a small bowl.
• Heat the olive oil in a shallow non-stick pan over medium heat.
• Cook the filets until they are golden (about 10 minutes).
• Turn the filets and pour the sauce ingredients over them.
• Cook over medium-high heat until the sauce reduces and the filets are done,(about 10 minutes).
• Serve over vegetables.