BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)
This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)
Provided by Gatorbek
Categories Mahi Mahi
Time 20m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
- OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
- Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.
Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
SWEET AND SOUR MAHI-MAHI
A Hawaiian dish, this is an authentic pan-Asian amalgam rather than a product of today's fusion fad. It blends traditional Japanese and Cantonese elements with a light, tropical version of sweet-and-sour sauce. Meaty but mild, mahi-mahi is often known on the mainland as dorado or dolphinfish. We like the dish with Mixed Vegetable Stir-fry.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
- Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
ASIAN GINGER MAHI MAHI
Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.
Provided by ladyfingers
Categories Asian
Time 35m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
- Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
- Cover, refrigerate for 20 minutes to marinate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
- Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
- Spoon glaze over fish and serve immediately.
SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g
GRILLED MAHI MAHI WITH SPICY DIPPING SAUCE
This is an excellent way to cook any firm white fish and a great spicy marinade and dipping sauce. The recipe is from Bon Appetit. We have also used the sauce with chicken, pork and shrimp. Be careful of the Sriracha sauce, if you are not familiar with it, as it is very hot. You might want to decrease the amount depending on your family's heat preference. (Preparation time includes marinating time)
Provided by Simply Sue
Categories Sauces
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except fillets, in a medium mixing bowl,.
- Place fillets in a large ziploc bag and add half of the sauce mixture. Marinate at room temperature for 10 minutes.
- Meanwhile, start the grill. Brush grill with olive oil and preheat to medium-high heat.
- Grill on one side for 3-4 minutes. Flip over and grill another 3-4 minutes. Do not overcook. Fish should flake easily.
- Heat remaining sauce and use for dipping or pour over the top.
Nutrition Facts : Calories 257.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 148.9, Sodium 2194.1, Carbohydrate 10.2, Fiber 0.5, Sugar 7.5, Protein 41.8
SPICY SOY-GINGER MAHI MAHI
Steps:
- 1.Place fillets in a large shallow dish. In a small bowl combine soy sauce, vinegar, sugar, ginger, garlic and cayenne. Pour soy sauce mixture over fillets. Cover dish and refigerate 30 mins. 2.Coat grill rack with cooking spray. Preheat grill to medium-high heat(350-400F. Remove fillets from marinade, pour marinade into small saucepan. Grill fillets skin side down 6 mins. Turn & grill 4 mins more or until fish flakes easily with fork. 3.Meanwhile for sauce, place saucepan with marinade over high heat & bring to a boil. Boil marinade unitl reduced & slightly thickened. Sprinkle fillets with green onions & serve with sauce for dipping.
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