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
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 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.
GRILLED MAHI-MAHI, CEVICHE-STYLE
Steps:
- Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
- Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.
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
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 MAHIMAHI WITH PINEAPPLE SAMBAL
Steps:
- Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
- While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.
GRILLED MAHIMAHI
You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Make marinade: Combine olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
- Add fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
- Heat grill or grill pan. Remove fish from marinade, letting excess drip off; grill until it is browned on the outside and cooked through, about 4 minutes per side. Serve hot or at room temperature.
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 WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD
Steps:
- Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
- Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
- Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
- Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
- Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.
GRILLED MAHIMAHI WITH TAMARIND GLAZE
Provided by Gina Marie Miraglia Eriquez
Categories Fish Quick & Easy Lime Summer Grill/Barbecue Soy Sauce Gourmet
Yield Makes 10 main-course servings
Number Of Ingredients 9
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.
KEY WEST GRILLED MAHI-MAHI
Mahi-mahi is a dolphin-fish, not to be confused with dolphins or porpoises which are mammals. This is a deliciuos recipe that I stole from another cooking site! Cooking time does include marinading time.
Provided by Teri8551
Categories Mahi Mahi
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
- Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
- Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
- Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
- Serve Mahi-mahi with remaining sauce warmed.
LIME-GINGER GRILLED MAHI MAHI
Easy to prepare, sweet to eat! I use fresh limes, freshly chopped garlic, freshly grated ginger root, freshly ground pepper, and fresh-caught, wild Mahimahi! P.S. I don't eat fish!
Provided by RigelBee
Categories Mahi Mahi
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together all ingredients except Mahimahi.
- Brush marinade on steaks.
- Cook in grill basket over hot (400 degrees) coals for 16 - 18 minutes, turning over once.
Nutrition Facts : Calories 328.8, Fat 15.1, SaturatedFat 2.3, Cholesterol 165.5, Sodium 994.3, Carbohydrate 3.9, Fiber 0.3, Sugar 0.7, Protein 43.1
GRILLED MAHI MAHI WITH MOJITO MARINADE
My mint is growing like wildfire, and this sounds like a good way to use some. Don't marinate the fish for more than 30 min. or the lime juice with begin to break it down.
Provided by SkinnyMinnie
Categories Halibut
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or mortar, mash the garlic and salt to form a paste using a fork or a pestal.
- Place the paste in a gallon sized ziptop bag.
- Add the rum, lime juice, mint, cilantro, chiles, oil, honey, zest, and cumin and squeeze to combine.
- When well mixed, add the fish and turn and rub to distribute the marinade evenly over fish.
- Refrigerate for 30 minute.
- Meanwhile heat grill to medium heat.
- Grill for 8-10 min or until fish just begins to flake, turning once and spooning remaining marinade over fish halfway through grilling.
Nutrition Facts : Calories 234.8, Fat 5.8, SaturatedFat 0.9, Cholesterol 124.1, Sodium 346.3, Carbohydrate 7.5, Fiber 0.5, Sugar 6, Protein 31.8
GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE
This is one of those that just came out of the things in my kitchen. But when it came together, we all said, "WOW! that's good."
Provided by Ru4given
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
- Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
- Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
- Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
- Top with garlic, green onion and sesame seeds.
- Salt and pepper to taste.
- Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
- Serving Suggestion: Excellent served over white jasmine rice.
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GRILLED MAHIMAHI WITH TOMATOES TWO WAYS RECIPE - FOOD …
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- Preheat the oven to 225°. Arrange the plum tomatoes and half of the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2 1/2 hours, or until they are shriveled, but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.
- Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.
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- Pour the tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
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