Baked Citrus Mahi Mahi Recipes

BAKED MAHI MAHI WITH CITRUS GLAZE

Steps:

• Preheat your oven to 400 degrees.
• In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.
• Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.
• Whisk everything together and bring to a low boil.
• Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.
• Whisk to create a slurry and the and to the saucepan, stirring rapidly.
• Reduce the heat and let it simmer.
• Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.
• Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.
• Remove from the oven and drizzle with the citrus glaze.
• Garnish with some left over orange zest and chopped parsley.

CITRUS GLAZED MAHI MAHI

Steps:

• Preheat your oven to 550 degrees.
• Put the fish in a baking dish.
• Spray with avocado oil spray and season with salt and pepper.
• Bake for 7-10 minutes.
• While the fish is cooking, heat the orange marmalade, 2-3 tablespoons of orange juice, and red pepper flakes in a sauce pan.
• Once the fish is done, top with the sauce and garnish with orange zest.

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

Steps:

• Preheat an outdoor grill to medium-high heat.
• Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
• Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
• Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

BAKED MAHI MAHI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir mayonnaise, soy sauce, and garlic together in a bowl.
• Place mahi mahi in a baking dish. Spoon mayonnaise mixture over the fish, then turn to coat. Sprinkle saltines over top.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

BAKED MAHI MAHI WITH CITRUS-SOY-SESAME SAUCE

Steps:

• Put the fish in an 8 x 8-inch glass or Pyrex baking dish. In a large measuring cup or bowl, combine the remaining ingredients and pour them over the fish (or tofu or chicken), and flip with a fork to coat.
• Let it marinate on the counter for 10 - 30 minutes if time allows (if time doesn't allow, proceed with the recipe).
• Preheat the oven to 400 degrees. Bake the fish, uncovered, for 20 minutes until it flakes easily. Serve it immediately.

HAWAIIAN-INSPIRED MAHI MAHI

Steps:

• Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
• Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
• Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
• Top fillets with reserved pineapple chunks.

CITRUS GLAZED MAHI MAHI

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
• Mix well and bring to a boil over medium heat.
• Cook until reduced by one half.
• Let cool until the glaze is thick and sticky.
• Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
• Pour remaining glaze over steaks when plated.

BAKED CITRUS MAHI MAHI

Steps:

• Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes.
• Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s).
• Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika.
• Place an orange slice over each fillet.
• Evenly pour the crushed pineapple over all the fillets.
• Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.