GRILLED MAHI MAHI WITH SPICY DIPPING SAUCE
This is an excellent way to cook any firm white fish and a great spicy marinade and dipping sauce. The recipe is from Bon Appetit. We have also used the sauce with chicken, pork and shrimp. Be careful of the Sriracha sauce, if you are not familiar with it, as it is very hot. You might want to decrease the amount depending on your family's heat preference. (Preparation time includes marinating time)
Provided by Simply Sue
Categories Sauces
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except fillets, in a medium mixing bowl,.
- Place fillets in a large ziploc bag and add half of the sauce mixture. Marinate at room temperature for 10 minutes.
- Meanwhile, start the grill. Brush grill with olive oil and preheat to medium-high heat.
- Grill on one side for 3-4 minutes. Flip over and grill another 3-4 minutes. Do not overcook. Fish should flake easily.
- Heat remaining sauce and use for dipping or pour over the top.
Nutrition Facts : Calories 257.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 148.9, Sodium 2194.1, Carbohydrate 10.2, Fiber 0.5, Sugar 7.5, Protein 41.8
SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL
The glaze for the Mahi-Mahi contains some things you may not be familiar with such as; Sambal oelek which is a simple, spicy chili paste. There is no garlic or other spices included which allows you to add heat to a dish without altering other delicate flavors. This is a common table condiment in Asia and China. Thai chili: This is a small chili with a fiery punch that doesn't dissipate with cooking. It ranges in color from green to red when fully ripe. and Lemongrass: One of the most important herbs in Thai and Vietnamese cooking. It's a long, thin stalk with gray-green coloring with a sour-lemon flavor. These spices and herbs, blended together makes the glaze for this fish delicious and flavorful, albeit very spicy!
Provided by Witch Doctor
Categories Mahi Mahi
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
- Cut each of the other two fennel bulbs into six pieces.
- Lightly sautee garlic and ginger in olive oil, until translucent.
- Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
- Season fennel with salt and pepper.
- As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
- Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
- For the Spicy Orange Glaze:.
- Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
- Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
- Strain and chill until used to glaze the grilled mahi-mahi.
Nutrition Facts : Calories 482.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 103.4, Sodium 220.9, Carbohydrate 72.4, Fiber 5.8, Sugar 56.3, Protein 29.2
GRILLED MAHI MAHI WITH MOJITO MARINADE
My mint is growing like wildfire, and this sounds like a good way to use some. Don't marinate the fish for more than 30 min. or the lime juice with begin to break it down.
Provided by SkinnyMinnie
Categories Halibut
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl or mortar, mash the garlic and salt to form a paste using a fork or a pestal.
- Place the paste in a gallon sized ziptop bag.
- Add the rum, lime juice, mint, cilantro, chiles, oil, honey, zest, and cumin and squeeze to combine.
- When well mixed, add the fish and turn and rub to distribute the marinade evenly over fish.
- Refrigerate for 30 minute.
- Meanwhile heat grill to medium heat.
- Grill for 8-10 min or until fish just begins to flake, turning once and spooning remaining marinade over fish halfway through grilling.
Nutrition Facts : Calories 234.8, Fat 5.8, SaturatedFat 0.9, Cholesterol 124.1, Sodium 346.3, Carbohydrate 7.5, Fiber 0.5, Sugar 6, Protein 31.8
GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO
Make and share this Grilled Mahi Mahi With Roasted Pepper Sauce and Cilantro Pesto recipe from Food.com.
Provided by RavynLoony
Categories Mahi Mahi
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
- Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
- Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
- Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
- Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
SPICY MANGO SAUCE
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g
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