Glazedmahimahi Recipes

Steps:

• Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
• Preheat oven to 400.
• In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
• Place fish in skillet, but be careful--it will splatter a bit.
• Leave the fish to sizzle away for 5 minutes.
• Flip the fish over and place entire pan in the oven for 15 minutes.
• Enjoy.

Steps:

• Mix Mirin, Miso and brown sugar together.
• Put fish fillets in plastic ziploc.
• Pour marinade on fish for about 2 to 3 hours.
• Drain Marinade.
• Cook fish on George Foreman for about 4 minutes.

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve 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, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
• Mix well and bring to a boil over medium heat.
• Cook until reduced by one half.
• Let cool until the glaze is thick and sticky.
• Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
• Pour remaining glaze over steaks when plated.

Steps:

• Preheat oven to 200°F.
• Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
• Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
• Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
• Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

Steps:

• Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.
• Serve with remaining sauce.

Steps:

• 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.

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:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the 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 the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Steps:

• Preheat oven to 200°F.
• Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
• Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
• Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
• Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.