Banana Leaf Mahi Mahi With Citrus And Chiles Recipes

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BANANA LEAF-WRAPPED ISLAND SPICE MAHI MAHI WITH TAMARIND MANGO COCONUT SAUCE



Banana Leaf-Wrapped Island Spice Mahi Mahi with Tamarind Mango Coconut Sauce image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 28

1/4 cup olive-canola oil blend
1 small yellow onion, diced
5 to 6 cloves of garlic, chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon dried thyme
2 cups diced ripe mango
2 1/2 cups tamarind juice, squeezed from tamarind pulp
One 14-ounce can coconut milk
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons crushed fresh ginger
3 tablespoons red pepper flakes
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon crushed garlic
1 tablespoon kosher salt
3 jalapenos, chopped
1/2 teaspoon freshly ground black pepper
1 1/2 cups blended olive oil
4 pounds fresh mahi mahi
8 banana leaves

Steps:

  • For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
  • For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

YELLOWTAIL SASHIMI WITH DICED CHILES



Yellowtail Sashimi with Diced Chiles image

*These items can be found at specialty Japanese stores

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 to 6 appetizer servings

Number Of Ingredients 12

4 ounces fresh premium yellowtail (belly, if available)*
1/2 teaspoon minced garlic
1/2-ounce fresh ginger, finely julienne
1 1/2 tablespoons thinly sliced scallions
1 tablespoon finely diced red jalapeno
1 tablespoon finely diced green jalapeno
1 tablespoon soy sauce
1 tablespoon yuzu juice (Japanese citrus)*
1 tablespoon ponzu sauce (Japanese citrus vinegar)*
1 tablespoon extra-virgin olive oil
1 lemon wedge, for serving
Daikon radish, cut into julienne, for serving*

Steps:

  • Slice the yellowtail very thinly and fan out on a plate.
  • Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
  • Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
  • Garnish with a lemon wedge and julienned daikon.

BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES



BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES image

Categories     Fish

Yield 6 servings

Number Of Ingredients 11

5 dried guajillo chiles, stemmed and seeded
2 tablespoons vegetable oil
1/2 cup chopped red onion
2 cloves garlic
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 orange (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
1 lime (1/2 juiced, 1/2 thinly sliced into 6 half-moons)
Kosher salt
1 16-ounce package fresh or frozen banana leaves, thawed if frozen
6 6-ounce mahi mahi fillets

Steps:

  • Put the chiles in a bowl, cover with boiling water and soak until pliable, about 15 minutes. Reserve 1 tablespoon of the soaking liquid, then drain the chiles. Meanwhile, heat the vegetable oil in a medium skillet over medium heat. Add the onion, garlic, oregano and cumin and cook until the onion is soft but not browned, about 5 minutes. Transfer to a blender along with the reserved chile soaking liquid, the chiles, orange juice, lime juice and 1 1/2 teaspoons salt; blend until smooth. Unfold the banana leaves and cut into six 12-inch-long pieces; rinse and pat dry. Place a banana leaf shiny-side down on a work surface. Coat the fish generously with the pureed chile mixture. Place 1 mahi mahi fillet in the center of the leaf and top with a slice each of orange and lime. Fold 2 opposite ends of the leaf over the fish, overlapping them to tightly enclose the fish, then tuck the open ends underneath. Transfer to a large roasting pan or baking dish. Repeat to make 5 more banana leaf-wrapped fillets, then transfer the pan to the refrigerator and let the fish marinate 1 to 3 hours. Preheat the oven to 400 degrees F. Remove the pan from the refrigerator and cover tightly with foil. Bake until the fish is just cooked through, opening a packet to check for doneness, about 35 minutes. Transfer to plates and carefully unwrap just before eating.

MAHI MAHI IN BANANA CRUST



Mahi Mahi in Banana Crust image

Make and share this Mahi Mahi in Banana Crust recipe from Food.com.

Provided by CunSwim

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 (280 g) fish fillets
1/2 lime
1 garlic cloves or 1 teaspoon garlic powder
1 cup flour
2 eggs
2 (8 ounce) bags banana chips
salt and pepper

Steps:

  • Heat oven to 350°.
  • Season fillets with salt, pepper, garlic and lime juice.
  • Let marinate for 20 minutes.
  • Meanwhile, grind banana chips in a blender, using the pulse button.
  • Dredge fillets in flour, egg and banana crumbs.
  • Place on a wire rack on a baking sheet and spray lightly with cooking spray on all sides.
  • Bake for 20 to 30 minutes, depending on thickness of fillet (I like my fillets thick 3/4") make sure that you do not over bake.

Nutrition Facts : Calories 1183.7, Fat 44.5, SaturatedFat 34.5, Cholesterol 324, Sodium 370.8, Carbohydrate 91.5, Fiber 9.8, Sugar 40.5, Protein 105

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