Grilled Mahi Mahi With Papaya Bbq Sauce Recipes

Steps:

• 1. Heat the oil in a pot over medium heat, and add in the onion. Cook, until the onions are translucent, stirring continuously to ensure the pieces do not brown
• 2. Sprinkle the sugar, scotch bonnet lime zest, and lemon zest over the onions, and stir until the sugar dissolves. Pour in the lime juice, lemon juice, water and vinegar. Bring the ingredients to a boil. Add in the diced papaya, and adjust the seasonings with the salt, if desired.
• 3. Bring the mixture to a boil again, reduce the heat, and allow the mixture to simmer for 15 minutes. Take the pan off the heat, and let the mixture cool slightly. Carefully transfer the mixture to a blender, and puree the sauce until smooth.
• 4. Reserve some for Mahi-mahi - freeze the unused in individual portions in zip lock bags in the freezer!
• 5. For Mahi-Mahi Heat pan, add oil. Sear Fish and cook until done.
• 6. Remove from pan and add papaya BBQ sauce

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:

• 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.

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.