Greek Style Marinated Mahi Mahi Recipes

LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE

Steps:

• Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
• In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
• Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
• When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
• Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
• Add the olive oil and coat the pan evenly.
• As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
• Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
• Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
• Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
• Remove the fillets to a serving plate and cover.
• Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
• Spoon the glaze over each fillet and serve.

LIME-MARINATED MAHI MAHI

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
• Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
• Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
• Garnish with the twists of lime zest to serve.

MEDITERRANEAN MAHI MAHI

Steps:

• In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.

GREEK-STYLE MAHI MAHI

Steps:

• Preheat broiler.
• Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
• Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
• Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
• Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
• Serve with:
• toasted orzo with saffron and fennel

GREEK-STYLE MARINATED MAHI MAHI

Steps:

• Rinse fish; pat dry with paper towels. Cut fish into 4 serving size pieces (this is easier if fish is slightly frozen). Place fish in a resealable plastic bag. Stir together lemon juice, olive oil, oregano, mint, garlic, lemon zest, and salt. Pour over fish. Seal bag. Turn to coat fish with marinade. Marinate in refrigerator for at least 30 minutes.
• Drain fish, reserving marinade. Grill fish over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees F), turning once and brushing with marinade halfway through grilling. Discard any remaining marinade.

MAHI MAHI WITH ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat.
• Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.