Mahi Mahi Dophin Dorado Grilled With Chili Sauce Recipes

GRILLED MAHI MAHI SANDWICHES

Steps:

• Preheat a grill to medium high. Combine the ketchup, soy sauce, chili-garlic sauce and sesame oil in a small bowl; season with a pinch of salt and set aside. Combine the paprika, brown sugar, garlic powder and cayenne in a small dish; sprinkle and rub all over the fish, then season on both sides with salt and black pepper.
• Toast the buns cut-side down on the grill until lightly marked, 30 seconds to 1 minute; set aside. Add the fish to the grill and cook until lightly charred and just cooked through, 4 to 5 minutes per side.
• Spread a thin layer of mayonnaise on the bottom buns, then spread with some of the ketchup sauce. Top each with a lettuce leaf, some sliced onion, a slice of pineapple and a piece of fish. Generously spread the top buns with more ketchup sauce and place on top of the sandwiches.

GRILLED MAHI MAHI WITH ROASTED BELL PEPPER SAUCE AND FETA CHEESE

Steps:

• Preheat the oven to the broil setting and line a baking tray with aluminum foil and then coat with nonstick spray.
• Place the peppers and garlic on the prepared tray and roast for 8-10 minutes, or until slightly browned.
• Put the roasted veggies, EVOO, white wine, some slat and pepper into the food processor/blender. Puree until smooth.
• Transfer sauce to a small sauce pan and simmer over low heat.
• Meanwhile, heat the grill (or stove top grill pan) to medium high heat. Season the fillets with salt, pepper and lemon juice (I use the bottled kind, because I usually have that on hand).
• Grill the fish for 5-8 minutes per side, or until flaky.
• Top the grilled Mahi Mahi with the pepper sauce and then feta cheese.
• Serve immediately and enjoy, preferably with roasted italian veggies and a glass of white wine!

MAHI MAHI IN CAPER GARLIC CREAM SAUCE

Steps:

• For sauce- combine all ingredients except lemon juice and reduce by half over medium heat.
• Add lemon juice and serve over prepared mahi mahi fillets.
• For fillets- Coat bottom of a large skillet with olive oil and heat to almost smoking.
• Salt and pepper fillets and pan sear each fillet for 3-4 minutes on each side.
• Plate each fillet and serve with Caper Garlic Cream Sauce.

GRILLED MAHI MAHI WITH ROASTED PEPPER SAUCE AND CILANTRO PESTO

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.

RUBIO'S MAHI MAHI BURRITO RECIPE

Steps:

• Layer cheese, beans and mahi in tortilla. Add cilantro, onion and cabbage.
• Top with guacamole, chipotle white sauce and salsa.
• Roll tightly into burrito shape.
• To make Chipotle Cream Sauce:
• Bring large pot of water to boil.
• Add chilies and boil until tender, about 15 minutes.
• Drain, reserving 1/4 cup cooking liquid.
• Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside.
• Melt butter in heavy large skillet over medium heat.
• Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes.
• Add wine and boil until reduced by half.
• Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes.
• Taste, adding more chipotle paste if desired. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.) Add chipotle cream sauce to your burrito to give it that creamy and tangy Rubio's flavor.

KEY WEST GRILLED MAHI-MAHI

Steps:

• Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
• Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
• Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
• Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
• Serve Mahi-mahi with remaining sauce warmed.

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.