How do you cook mahi mahi?!
How do you cook mahi mahi?
How do you cook mahi mahi?
Answers:
I like to throw mine on the grill and let it sit there four about 5 minutes on each side.
Nutritional Value: A 4 -ounce portion of mahi-mahi yields approximately 100 calories, 18.5 g protein, 1 g total fat, 15 mg calcium, 1.3 g iron, 143 mg phosphorus, 416 mg potassium, 88 mg sodium, and 180 IU vitamin A.
Selection and care: As with any fish, when purchasing, it should have an agreeable fresh odor. Any strong ammonia-like odor is caused by bacteria on the fish and should be avoided. Look for firm fillets, with red bloodlines. Meat should be pink to light beige. The darker the meat, the stronger the taste. When purchased fresh, it should be refrigerated at 32-38 degrees F. and used within two days. For longer storage, wrap well and freeze at 0 degrees F. for no more than 4 months. Thaw frozen mahi-mahi in the refrigerator or under cold running water.
Preparation and Use: The meat of mahi-mahi is firm and lean with large, moist flakes and has a sweet mild flavor. Some people claim it is the best eating of the fin fish. The skinned meat can be prepared in virtually any cooking method, broiling, poaching, steaming, baking or frying. When grilling, the skin should be left on to keep the fish intact. Care should be taken to avoid overcooking.
Recipes:
Broiled Mahi-Mahi with Tangy Glaze 2 pounds skinless mahi-mahi fillets 1/3 cup frozen lemonade concentrate,
1 tablespoon prepared mustard thawed
1/3 cup vegetable oil 1/2 teaspoon garlic salt
1/2 teaspoon salt large bay leaf crumbled
Cut fish into serving size portions; arrange single layer in a baking dish. Combine remaining ingredients; mix well. Pour marinade over fillets; turn to coat evenly. Cover and marinade in refrigerator for 30 minutes. Place fish on a lightly-oiled broiler pan. Baste with marinade; broil 4 inches from source of heat 4-5 minutes on each side. Cook until fish flakes easily with a fork. Yield 6 servings.
Mahi-Mahi in Fennel Sauce 1 1/2 pounds mahi-mahi 2 tablespoons butter or margarine
1/4 cup chopped onion 1/8 teaspoon pepper
2 tablespoons olive oil 1/2 cup chopped fennel bulb
1/4 teaspoon salt
Heat oven to 450 degrees F. If fillets are large, cut into 6 serving pieces. Arrange fish in ungreased rectangular baking dish. Heat oil and margarine in a saucepan over medium high heat. Sauté remaining ingredients in oil mixture until onion is tender; spoon over fish. Bake uncovered 12 to 17 minutes or until fish flakes easily with fork. Serves 6.
Curried Mahi-Mahi 1 pound mahi-mahi fillets, skinned and 1 teaspoon minced ginger root
cut into 1-inch pieces 1 1/2 teaspoons curry powder
1/4 teaspooon salt 1 1/2 cups canned tomatoes, chopped,
Pepper to taste and their liquid
1 tablespoon olive oil 1 tablespoon fresh lime juice
2/3 cup chopped onion 2 tablespoons minced fresh parsley
1 teaspoon minced garlic
Sprinkle mahi-mahi with salt and pepper and set aside. In a large skillet, heat olive oil over medium heat, add onion, garlic and ginger-root. Sauté for 3 minutes. Add curry powder and sauté for 1 minute longer. Stir in tomatoes with their liquid and lime juice, cook over medium heat stirring occasionally for 5 minutes. Add fish to the skillet, combine it well with sauce. Bring to a boil, reduce heat and cover. Simmer for 5-7 minutes until fish is cooked through. Sprinkle with parsley. Serves 4.
Mahi-Mahi Amandine 2 tablespoons butter 4 mahi-mahi fillets
1/2 cup slivered almonds 4 tablespoons sherry
6 tablespoons melted butter Freshly ground pepper
2 tablespoons chopped parsley 1/2 pound bacon, fried and crumbled
1 tablespoon grated lemon rind 4 green onions. chopped
2 tablespoons fresh squeezed lemon juice Lemon wedges
Lightly brown almonds in 2 tablespoons butter and set aside. Combine remaining butter, parsley, lemon rind and juice. Rub both sides of the fillets with sherry and place on a broiler pan. Sprinkle with pepper. Spoon some of the butter mixture over each fillet. Broil for 5 to 10 minutes depending on the thickness of the fillet. Turn over, spoon on more butter sauce and continue broiling until done. Do not overcook or the fish will be dry. Remove to a serving platter. Sprinkle with almonds, bacon and green onions. Garnish with lemon wedges. Swordfish or shark may be substituted for mahi-mahi if desired.
Hi, I bake my Mahi Mahi in the oven. Melt some butter in your microwave about 3/4 of a butter stick and them put it over the Mahi Mahi with some fresh crushed garlic and a little fresh lemon juice(make your own with fresh lemon) Oh before all of this put them in a foil line cookie sheet with small sides all the way around. After adding all the ingredients put in a preheated oven(about 10 minutes) and bake for 7 minutes and turn them over and bake another 7 minutes. Oven degree should be 400 degrees and out comes some very good eating you bet.
poppy1
grilled! or blackened!
grilled and
topped with mango salsa
http://www.elise.com/recipes/archives/00...
over polenta
http://www.foodnetwork.com/food/recipes/...
(leave the cheese out, not necessary, clashes with this dish. put some cumin in it instead. also, go with the option of cooling the polenta in cake pans ahead of time ... you can cut it into cakes and toss them on the grill)
serve with a cold bottle of kalik!
or: grill it and cut it into chunks, put on small flour tortilla topped with a little shredded pepper jack. serve with black beans and rice, salsa, guac and don't forget the cholula sauce
or: find a good recipe for kung pao chicken and use mahi instead. outstanding!
find a sushi joint that has it.
the gods made mahi because they knew someone would invent the george foreman grill. best fish for that toy!
Ginger Glazed Mahi Mahi
INGREDIENTS
* 3 tablespoons honey
* 3 tablespoons soy sauce
* 3 tablespoons balsamic vinegar
* 1 teaspoon grated fresh ginger root
* 1 clove garlic, crushed or to taste
* 2 teaspoons olive oil
* 4 (6 ounce) mahi mahi fillets
* salt and pepper to taste
* 1 tablespoon vegetable oil
DIRECTIONS
1. 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.
2. 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.
3. 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.
Season both sides of the fillets and dredge in flour, eggwash and then Japanese bread crumbs (called Panko). Fry in appropriate amount of oil and put aside. Make a Lemon Butter with Capers sauce...clarrified butter, lemon juice and some capers. Pour over your mahi mahi and bake till cooked to your liking.
Grilled Mahi Mahi with Ginger
Ingredients
? 4, 6 - 8 oz. mahi mahi fillets
? 6 shallots, coarsely chopped
? 4 quarter-size slices fresh unpeeled ginger
? 1 clove garlic
? 3 tbs. unsalted butter
? 1/2 cup chicken broth
? 4 tsp. cornstarch
? 1/3 cup dry white wine
? 1 tbs. fresh lemon juice
? 2 tsp. grated lemon zest
? 1/2 tsp. freshly ground black pepper
Preheat grill or broiler; spray a grilling basket or broiler pan with nonstick cooking spray and arrange the Mahi Mahi fillets on top. In a food processor, mince shallots, ginger and garlic.
In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove skillet from heat. Brush mahi mahi fillets with half the ginger-shallot mixture. Grill or broil mahi mahi fillets 4 - 5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, about 6 minutes. In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice, zest, and pepper. Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer mahi mahi fillets to plates and drizzle shallot-ginger glaze over them.