Lime Mahi Mahi Recipes

Steps:

• Prepare an outdoor grill for medium-high heat.
• Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
• Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
• Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

Steps:

• Combine wine, scallions, garlic, juice, brown sugar, and salt.
• Bring the mixture to a boil, then simmer for 5 minutes.
• Marinate steaks for 60 minutes.
• Grill or broil steaks, brushing with marinade.

Steps:

• Preheat grill.
• Combine and whisk together the lime juice, olive oil, garlic, soy sauce, ground ginger, dijon mustard, salt, and pepper.
• Using aluminum foil, form an open "packet" to allow fish to sit in garlic-lime mixture for easier grilling.
• Coat bottom of foil with cooking spray or butter to prevent fish from sticking.
• Place the fish in the packet and brush with about half of the dressing and reserve the rest.
• Place packet on the grill, and cook to desired temperature, flipping only once.
• Brush mahi mahi steaks once again with the remaining dressing after flipping.

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.