Grilled Teriyaki Mahi Mahi With Mango Salsa Recipes

GRILLED TERIYAKI MAHI MAHI WITH MANGO SALSA

Steps:

• For the salsa: Peel the mango and cut into 1/4 inch diced pieces.
• Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.
• Cover bowl with saran wrap and refrigerate until ready to serve.
• For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.
• Place the mahi mahi fillets in a large zip-lock plastic bag.
• Pour marinade into bag; press the air out of the bag and seal tightly.
• Turn/shake the bag to coat fillets with marinade.
• Refrigerate for 20-30 minutes.
• Take fillets out of bag and throw away marinade.
• Brush or spray both sides of fillets with vegetable oil.
• Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.
• Serve warm with salsa.

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA

Steps:

• Preheat a grill.
• Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
• Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
• Yield: 3 cups

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE

Steps:

• For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
• For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
• In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
• Heat a large, nonstick saute pan over medium-high heat.
• Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
• Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
• When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
• Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

GRILLED TERIYAKI MAHI MAHI WITH MANGO SALSA RECIPE - (4.3/5)

Steps:

• To Make The Salsa: Peel the mango and cut into 1/4-inch dice. Place in a small bowl along with the remaining salsa ingredients. Stir to blend. Cover with plastic wrap and refrigerate until ready to serve. To Make The Marinade: In a small bowl whisk together the marinade ingredients. To Prepare The Fish: Place the mahi mahi fillets in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. To Cook The Fish: Remove the fillets from the bag and discard the marinade. Brush or spray both sides of the fillets with vegetable oil. Grill over direct high heat until the fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the salsa. This recipe yields 4 servings. This recipe requires the direct-cooking method over a high heat.

GRILLED MAHI-MAHI WITH PINEAPPLE SALSA

Steps:

• Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
• Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
• Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
• Cool to room temperature, then stir in cilantro.
• Brush fish all over with remaining tablespoon oil, then season with salt.
• Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
• Turn fish over and grill until just cooked through, 4 to 5 minutes more.
• Serve fish with sambal.
• I have grilled these indoors using a grill pan with good results.

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.

GRILLED MAHI-MAHI WITH MANGO HABANERO SALSA

Steps:

• Mix all ingerdients in salsa together, except mango.
• Cover and chill overnight.
• Grill Mahi Mahi on a hot grill, 5 min.
• each side and season with salt and cracked pepper.
• Add mango to salsa just before serving and mix well.
• Place salsa on Mahi Mahi steaks and serve.