GRILLED MAHI MAHI
Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
GRILLED MAHI-MAHI WITH MOJO
Provided by Food Network Kitchen
Categories main-dish
Time 17m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
- Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay 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.
- Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.
Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams
EASY GRILLED MAHI MAHI
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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g
GRILLED MAHI MAHI
Nice blend of flavors for this fish. This was a recipe I altered some from a cooking magazine. This recipe may also be broiled. Leftovers are even better the next day if you have any left.
Provided by Peeps
Categories Mahi Mahi
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
- Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
- Add fish; turn and rub to distribute marinade evenly.
- Refrigerate for no more than 30 minutes so fish doesn't break down.
- Place fish on grill over medium heat or 4 to 6 inches from coals.
- Grill 8 to 10 minutes or until fish flakes.
- Turn once and spoon remaining marinade over fish halfway through grilling time.
GRILLED MAHI-MAHI SANDWICHES
Provided by Kardea Brown
Categories main-dish
Time 1h25m
Yield 4 sandwiches
Number Of Ingredients 17
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.
SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS
Steps:
- Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
- Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
- Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
- In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
- Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
- Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
- In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.
GRILLED MAHI MAHI SANDWICHES
All trips to Hawaii should include at least one stop for a Mahi Mahi sandwich. This grilled version gets the "swicy" (sweet-spicy) treatment with pineapple, ketchup and cayenne.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
- Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
- Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.
GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
- Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
- Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
- Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.
GRILLED MAHI MAHI W/WILD RICE AND CREAMY RED WINE SAUCE
Just a simple recipe I came up with on the spur of the moment. Serve with steamed broccoli and you have an easy, not-too-fishy tasting meal. Prep time includes one hour of marinating.
Provided by Mark H.
Categories Mahi Mahi
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
- Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
- Set coated fillets aside and allow to marinate at room temperature for an hour.
- After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
- Mix together well and allow to simmer, stirring occasionally to prevent sticking.
- While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
- Place each grilled fillet atop a bed of wild rice and top with the sauce.
Nutrition Facts : Calories 539, Fat 25.1, SaturatedFat 4.2, Cholesterol 154.5, Sodium 1064.3, Carbohydrate 32.2, Fiber 2.5, Sugar 2.7, Protein 44.2
GRILLED MAHI MAHI
This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.
Provided by Helene Rose-Carson
Categories Seafood Fish Mahi Mahi
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g
GRILLED MAHI MAHI W. HONEY-MACADAMIA CRUST AND PINEAPPLE-GINGER
I found this recipe and can't wait to try it. From the West Hawaii Today newspaper. Chris Schlesinger and John Willoughby, authors of "Big Flavors of the Hot Sun", suggest serving the fish with coconut rice.
Provided by lazyme
Categories Mahi Mahi
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Rub fillets lightly with oil; sprinkle with salt and pepper.
- Place fish on grill over a medium-hot fire; cook for 5 to 6 minutes per side.
- While second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed mac nuts.
- Flip again; cook another minute or until crust is golden brown.
- Check for doneness by cutting into a piece; it should be completely opaque all the way through.
- Remove fish from grill, cut each in half, and serve.
- Pineapple-Ginger Relish:.
- Combine all ingredients in a small bowl; mix well.
- Refrigerate until ready to use.
- Makes about 1 1/2 cups.
Nutrition Facts : Calories 1103.9, Fat 41.4, SaturatedFat 6.9, Cholesterol 441.2, Sodium 541.2, Carbohydrate 70.7, Fiber 6.1, Sugar 56.6, Protein 116.8
GRILLED MAHI MAHI
From The South Beach Diet. Simple, yet tasty. I omit salt from the majority of my recipes, but always include it in the posting.
Provided by WendyMaq
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the mahi mahi into 4 serving size portions.
- Brush both sides of the fish with the olive oil.
- Brush both sides of the fish with the lemon juice.
- Sprinkle with Salt and pepper.
- Rub Garlic on the fish.
- To Grill: spray grill rack or grill basket with olive oil cooking spray. Grill fish over med-hot coals for 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
- To Broil: Spray rack of broil pan with olive oil cooking spray. Broil the fish 4 inches from the heat 4-6 minutes per 1/2 inch of thickness, or until the fish flakes easily when tested with a fork. If the fish is more than 1" thick, gently turn it halfway through grilling.
- Top with capers (if using) when serving.
Nutrition Facts : Calories 119.1, Fat 3, SaturatedFat 0.5, Cholesterol 82.7, Sodium 245.4, Carbohydrate 0.7, Sugar 0.1, Protein 21.1
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