Grilled Mahi Mahi With Mild Red Thai Curry Sauce Recipes

GRILLED MAHI MAHI IN THAI COCONUT SAUCE

Steps:

• Heat a grill pan over medium heat.
• Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
• Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

GRILLED MAHI MAHI WITH MILD RED THAI CURRY SAUCE

Steps:

• Prepare the grill. Measure all the ingredients and have them ready by the stove. In a large saucepan, heat the oil over medium heat. Add the garlic and ginger, and cook for 1 minute. Reduce the heat to low, and add the curry powder, curry paste, paprika, and cumin. Stir and cook for 2 minutes.
• Raise the heat back to medium, and add the soy sauce, tomato puree, brown sugar, and coconut milk, whisking well after each addition. When small bubbles form around the edge of the saucepan, simmer very gently for 10 minutes, whisking frequently. Do not allow it to boil.
• Brush the mahimahi with olive oil, sprinkle with salt and pepper, and grill until cooked through. Serve immediately with the sauce.

THAI RED CURRY MAHI MAHI SALAD

Steps:

• Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
• Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
• Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
• Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

GRILLED MAHI MAHI W/WILD RICE AND CREAMY RED WINE SAUCE

Steps:

• Combine and mix together olive oil, lime juice, garlic salt, and black pepper in a bowl.
• Dip each fish fillet in the olive oil mixture, making to sure to coat each fillet entirely.
• Set coated fillets aside and allow to marinate at room temperature for an hour.
• After 45 minutes, combine soup, red wine, garlic powder, and soy sauce in a sauce pan.
• Mix together well and allow to simmer, stirring occasionally to prevent sticking.
• While sauce is simmering, place fish fillets on the grill and cook 4-5 minutes per side, turning only one time.
• Place each grilled fillet atop a bed of wild rice and top with the sauce.

MAHI MAHI (DOPHIN, DORADO) GRILLED WITH CHILI SAUCE

Steps:

• Cut the pepper into small DICED, then jump with olive oil for 4 minutes, add the garlic clove finely chopped, add the rate cream salt and pepper, cook for 5 minutes and add half cup water and cook for mas.Retire 3 minutes of the fire.
• To cook the mahi mahi.
• Cut fish filet to taste, salt and pepper and place a tablespoon of vegetable aceti.
• Cook on the grill for about 5 minutes per side.
• Then serve and cover the fish with chili sauce.

GRILLED MAHI-MAHI WITH THAI COCONUT SAUCE

Steps:

• Prepare barbecue (medium-high heat). Combine first 6 ingredients in medium skillet. Add 1 to 2 teaspoons serrano chile, depending on level of heat desired; boil until sauce thickens slightly and is reduced to generous 3/4 cup, 8 to 9 minutes. Remove from heat; stir in 2 tablespoons cilantro and 2 tablespoons green onions. Season sauce with salt and pepper.
• Brush fish all over with 1/4 cup sauce; sprinkle with salt and pepper. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. Divide coconut sauce among 4 plates; top with fish. Sprinkle with remaining cilantro and green onions.