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 TERIYAKI MAHI MAHI WITH MANGO SALSA RECIPE - (4.3/5)
Provided by á-170456
Number Of Ingredients 18
Steps:
- To Make The Salsa: Peel the mango and cut into 1/4-inch dice. Place in a small bowl along with the remaining salsa ingredients. Stir to blend. Cover with plastic wrap and refrigerate until ready to serve. To Make The Marinade: In a small bowl whisk together the marinade ingredients. To Prepare The Fish: Place the mahi mahi fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. To Cook The Fish: Remove the fillets from the bag and discard the marinade. Brush or spray both sides of the fillets with vegetable oil. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa. This recipe yields 4 servings. This recipe requires the direct-cooking method over a high heat.
GRILLED MAHI MAHI WITH AVOCADO SALSA
Make and share this Grilled Mahi Mahi With Avocado Salsa recipe from Food.com.
Provided by Clorissasue
Categories Mahi Mahi
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
- Mix together and store in fridge can be made hours before.
- Meanwhile take mahi mahi and cut into strips.
- Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
- Grill over coals or on a grill or under broiler for 6-8 minutes per side.
- Serve fish with salsa on top.
Nutrition Facts : Calories 285.2, Fat 8.8, SaturatedFat 1.5, Cholesterol 165.5, Sodium 592.5, Carbohydrate 7.6, Fiber 3.1, Sugar 2.2, Protein 43.2
MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!
Provided by SYRAH4689
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g
GRILLED TERIYAKI MAHI MAHI WITH MANGO SALSA
Make and share this Grilled Teriyaki Mahi Mahi with Mango Salsa recipe from Food.com.
Provided by ratherbeswimmin
Categories Mahi Mahi
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
- Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
- Cover bowl with saran wrap and refrigerate until ready to serve.
- For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
- Place the mahi mahi fillets in a large zip-lock plastic bag.
- Pour marinade into bag; press the air out of the bag and seal tightly.
- Turn/shake the bag to coat fillets with marinade.
- Refrigerate for 20-30 minutes.
- Take fillets out of bag and throw away marinade.
- Brush or spray both sides of fillets with vegetable oil.
- Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
- Serve warm with salsa.
MAHI MAHI Y MANGO SALSA
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
- Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g
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
LATIN STYLE GRILLED MAHI MAHI
Make and share this Latin Style Grilled Mahi Mahi recipe from Food.com.
Provided by gailanng
Categories Mahi Mahi
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Grill: Heat up the grill. Combine all the spices for the rub and mix until well blended. Rub the mahi-mahi with the oil and spice mix. Then, rub the avocados with oil and sprinkle with salt and pepper.
- Over a hot grill, cook the mahi-mahi steaks 5 to 7 minutes per side. Grill the avocados, cut side down, for 3 to 5 minutes until golden brown.
- To Serve: Combine all of the salsa ingredients in a bowl and toss.
- Serve the grilled mahi-mahi with the grilled avocado half and pineapple salsa on the side.
Nutrition Facts : Calories 496, Fat 27.5, SaturatedFat 4.1, Cholesterol 165.5, Sodium 1989.4, Carbohydrate 20.7, Fiber 9.8, Sugar 6.2, Protein 45.4
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
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