Mahi Mahi With Cilantro And Lime Recipes

Steps:

• Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl. Pour over Mahi Mahi.
• Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork. Garnish with fresh cilantro if desired.

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, water, 1 tablespoons cilantro, garlic, cumin and cayenne. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour.
• In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoons salt and 1/4 teaspoons pepper. Add cabbage; toss well.
• In another bowl, combine sour cream, 1 tablespoons lime juice, zest, 3/4 teaspoons honey and 1/2 teaspoons salt.
• Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoons salt and remaining 1/4 teaspoons pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side.
• Transfer fish to a cutting board and coarsely chop.
• Grill tortillas, turning once, 30 seconds per side. Divide fish, slaw and avocado among tortillas, then top with sour cream mixture. Garnish with lime juice and extra cilantro, if desired.

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:

• Season the fish fillets with the cumin, salt and pepper on both sides.
• Heat oil in medium skillet over medium heat.
• Add fish. Saute until just opaque in center, about 5 minutes per side.
• Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
• Transfer fillets to plates, top with chutney.

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.

Steps:

• Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
• *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Steps:

• Heat olive oil in a large oven proof skillet over medium high heat.
• Preheat oven to 375 degrees.
• Season both sides of fish with salt and pepper.
• Dredge only one side of each fillet in the cilantro.
• Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
• Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
• Turn fish over, then place in preheated oven.
• Bake for 3-5 minutes, or until fish flakes easily with a fork.
• If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

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.