Baked Mahi Mahi W Tri Colored Peppers Recipes

CRISPY TARRAGON BAKED MAHI-MAHI

Steps:

• Preheat oven to 425°F. Coat a baking sheet with cooking spray. Stir together mayonnaise and shallot in a small bowl. Spread mixture evenly over mahi-mahi fillets to cover. Arrange fillets in an even layer on prepared baking sheet.
• Stir together panko, tarragon, lime zest, salt, and pepper in a small bowl. Sprinkle mixture evenly over prepared fillets. Bake in preheated oven until panko is lightly browned and a thermometer inserted in thickest portion of fillets registers 140°F, 14 to 16 minutes.

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

BAKED MAHI-MAHI W/ TRI-COLORED PEPPERS

Steps:

• 1. cut mahi-mahi into about 6 pieces, salt and pepper each side.
• 2. slice the peppers and shallots,place on the bottom of a oil sprayed baking dish.
• 3. place the mahi-mahi pieces on top and squeeze the juice of 1 lemon and drizzle with butter, top with sliced lemon and sprinkle with the parsley and cilantro, cover and bake at 350 about 30 mins or slightly firm to touch.

EASY BAKED MAHI MAHI RECIPE

Steps:

• Preheat the oven to 425 F.
• Prepare the glaze: In a bowl, combine the honey, garlic, coriander, white pepper, chili powder, ¼ teaspoon salt, and juice from half the orange. Whisk well until completely combined.
• Place the mahi mahi fillets on a foil-lined baking sheet. Brush each fillet with a generous amount of glaze, reserving any remaining glaze. Slice the remaining half of the orange, and slide the slices under the fillets for baking. You can also put the slices on top of the fillets.
• Bake the mahi mahi for 20 minutes, or until flaky. Once done, remove from the oven.
• While the fish is baking, prepare the salsa. In a medium bowl, combine the diced mangoes, yellow bell pepper, and red bell pepper. Add the cilantro, olive oil, lime juice, and the remaining salt, and mix well to combine.
• To serve, brush the mahi mahi with the remaining orange glaze, then top with mango pepper salsa.

PARMESAN HERB BAKED MAHI MAHI

Steps:

• Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
• Place mahi mahi on a greased 9x13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
• Bake for 18-20 minutes or until cooked through and topping is golden brown.
• Garnish with chopped green onions, chives, or a lemon slice if desired.