Cajun Mahi Mahi With Fruit Salsa Recipes

CAJUN MAHI MAHI WITH MANGO PINEAPPLE SALSA

Steps:

• In a small bowl add pineapple, mango, red onion, fresh cilantro, lime juice, and salt to taste. Stir to mix everything together and set aside.
• In a small bowl add cajun spice seasoning and garlic powder. Mix.
• Pat Mahi Mahi filets dry.
• Season both sides of Mahi Mahi with cajun seasoning mix.
• Heat a large skillet to medium high heat, add grape seed oil.
• Place Mahi Mahi in pan and sear for 2-3 minutes per side.
• Remove and let sit for 1 minute to cool.
• Serve Mahi Mahi with Mango Pineapple Salsa

CAJUN MAHI MAHI WITH FRUIT SALSA

Steps:

• Preheat oven to 350°F.
• Mix the seasoning .
• Sprinkle the seasoning on fish.
• Heat oil in pan and sear the fish on both sides.
• Put in preheated oven for 4-5 minutes. Fish should be firm to the touch.
• Arrange the fish on the plates and put the salsa on top of the fish.

PAN-SEARED HAWAIIAN MAHI MAHI WITH FRUIT SALSA

Steps:

• Preheat oven at 350°F. Wash, peel and rough chop the mango and cantaloupe. Peel the kiwi and cut each in half. Wash and quarter each apple, leaving skin intact. Wash grapes and leave whole. Place all of the fruit, except for the grapes into Cuisinart food processor and pulse gently (do not puree). Remove mixture and place into a stainless steel bowl, now adding in the grapes. Add pineapple juice, vinegar, salt, pepper and brown sugar and fold in gently with a rubber spatula. Set mixture aside, holding below 41°F. Combine Cajun seasoning, sea salt and black pepper and season fish on both sides. Heat oil in a sauté pan. Once oil is searing temperature (near smoking), add in fish, placing presentation side down. Sear fish on both sides and finish in a 350 F oven for about 3-5 minutes (fish should flake but still be moist). Serve fish immediately with cold fruit salsa.

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

MAPLE CAJUN MAHI MAHI

Steps:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

MAHI MAHI WITH COCONUT RICE AND MANGO SALSA

Steps:

• Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat the oven's broiler and set the oven rack in the middle of the oven.
• Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
• While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
• Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

MAPLE CAJUN MAHI MAHI

Steps:

• Heat the olive oil in a pan over medium-high heat.
• Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl.
• Brush the maple syrup mixture over the mahi mahi fillets.
• Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.

CAJUN MAHI MAHI WITH FRUIT SALSA

Steps:

• 1. Preheat oven to 350 F.
• 2. Mix the seasoning .
• 3. Make the salsa by adding all ingredients together.
• 4. Sprinkle the seasoning on fish.
• 5. Heat oil in pan and sear the fish on both sides.
• 6. Put in preheated oven (350) for 4-5 minutes. Fish should be firm to the touch.
• 7. Arrange the fish on the plates and put the salsa on top of the fish.

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.

MAHI MAHI Y MANGO SALSA

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
• Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.