BANANA LEAF MAHI MAHI WITH CITRUS AND CHILES
In the Yucatan region of Mexico, fish is commonly seasoned with spices like achiote, and wrapped in banana leaves to be grilled or roasted. In this recipe, we coat the filets with an aromatic citrus chile mixture made with cumin and oregano.
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
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.
CHILE AND CUMIN FRIED MAHI MAHI
Make and share this Chile and Cumin Fried Mahi Mahi recipe from Food.com.
Provided by StrikingEyes00
Categories Mahi Mahi
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put water in a vegetable steamer and place it over high heat.
- Add bok choy to steamer and let steam until tender, about 4 to 5 minutes.
- Coat a large nonstick skillet with cooking spray and set over medium heat. Add cumin and red pepper flakes; cook 2 minutes.
- Season fish with salt and add to skillet; cook 2 to 3 minutes per side, until firm and opaque.
- To serve divide bok choy among 4 plates, sprinkle with salt and lemon juice; top with mahi mahi and garnish with mint.
Nutrition Facts : Calories 242, Fat 5.6, SaturatedFat 0.9, Cholesterol 148.9, Sodium 391.7, Carbohydrate 7, Fiber 2.5, Sugar 3, Protein 41.3
FRIED MAHI MAHI | THE BEST WAY TO COOK MAHI MAHI
This fried mahi mahi has a crispy golden coating on the outside while keeping the fish tender and flaky on the inside. And I included a creamy, slightly spicy, and refreshing sauce to complete this mahi mahi recipe. It'll have you thinking it's from a five-star restaurant, but it takes under 20 minutes to make at home!
Provided by Brendan Cunningham
Categories Dinner
Time 15m
Number Of Ingredients 13
Steps:
- Cut the mahi mahi filets into strips and pad them dry with a paper towel.
- Mix the breadcrumbs, Mexican seasoning, salt, and pepper in a bowl.
- Crack the egg in a second bowl and whisk it to combine the yolk with the white.
- Put the flour in a third bowl.
- Cover the fillets with flour, then soak them in the egg mixture, and cover both sides with the breadcrumbs.
- Heat the oil to 350°F (180ºC), then fry one or two at a time for 3-4 minutes on each side until they're golden brown.
- Transfer to a plate lined with paper towels or a wire rack to drain excess oil.
- Mix all the sauce ingredients in a bowl until combined and serve for dipping with the fried mahi mahi. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 306 calories, Fat 3.6, Carbohydrate 44, Fiber 3.4, Protein 25
GRILLED CUMIN-SCENTED MAHI-MAHI
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Run your hand lightly over the mahi-mahi fillets and if you feel any little bones sticking up, pull those pin bones out with a tweezer or small pliers.
- Mix the cumin, olive oil, half the lemon juice and salt and pepper to taste in a dish large enough to hold the fish in a single layer. Add the fish, turning it over once to coat both sides, then cover and refrigerate the mahi-mahi for about two hours.
- While the fish is marinating, toast the cumin seeds by tossing in a hot skillet until they give off a rich aroma. Transfer to a small dish and mix with the tomato and remaining lemon juice. Season to taste with cayenne pepper and set aside.
- Preheat a grill.
- Grill the mahi-mahi, turning it once, until the fish is nicely seared and just cooked throughout. Remove it from the grill with a spatula and put on a platter. Sprinkle the fillets with the reserved cumin seed, tomato and lemon juice mixture and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams
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