Mahi Mahi Saute With Grapefruit Mojo Recipes

MOJO MAHI MAHI WITH TOASTED QUINOA

Steps:

• For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag.
• For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes.
• Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad.
• Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
• In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing.
• Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together.
• Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify.
• Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins.

MAHI MAHI WITH ASIAN SAUCE RECIPE

Steps:

• Grill fillets on grile while brushing the fish with melted butter. Season while grilling with salt and white pepper. In stainless steel pan, heal all ingredients blending well. (Do not cook). Pour sauce over the cooked Mahi Mahi. Serve with long grained rice.

MAHI MAHI IN MOJO SAUCE

Steps:

• 1 preheat the oven to 350 degrees.
• 2-season fish with salt, pepper and lemon, and place in a glass baking dish.
• 3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

MAHI-MAHI SAUTE WITH GRAPEFRUIT MOJO RECIPE

Steps:

• For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonreactive bowl and stir to mix. Season to taste with salt and pepper. Arrange the mahi-mahi fillets in a shallow dish and spoon half of the grapefruit mojo over the fish. Reserve the remaining mojo for serving. Marinate the fish in the refrigerator for 2 hours. For the mofongo: Heat the oil in a large skillet, preferably nonstick. Fry the plantain slices in batches over medium-high heat until golden brown. Drain on paper towels and set aside. Wipe out the skillet, add the bacon and fry until crisp. Add the shrimp and garlic and continue cooking for 3 minutes, stirring occasionally. Put the mixture in a food processor, add the plantain slices and pulse just until coarsely chopped. Transfer the mofongo to a bowl, season to taste with salt and pepper, cover to keep warm and set aside. For the black bean purée: Heat the olive oil in a medium skillet, add the garlic, onion and Scotch bonnet and sauté over medium heat until tender and fragrant, 3 to 4 minutes. Stir in the black beans and chicken broth and cook, uncovered, over medium heat for 15 minutes. Puree the mixture in blender or food processor until smooth, season to taste with salt and pepper and set aside. Cover to keep warm. Heat the oil in a large skillet, preferably nonstick. Take the fish from the mojo marinade and sauté over medium-high heat until just opaque through, about 3 to 5 minutes per side, depending on the thickness of the fish. To serve, ladle the warm black bean purée onto individual plates and mound the shrimp mofongo in the center. Lean the fish fillets against the mofongo and drizzle the remaining mojo sauce over the fish. Garnish the plates with grapefruit slices and serve. This recipe yields 4 servings. Along with his wife, Maryann, Chef Blitz recently opened a second, more casual restaurant, called Mojo, refering to the Cuban sauce/marinade of the same name. Mojo is traditionally made with sour oranges, garlic, onions and olive oil, but here the chef interprets the sauce with grapefruit and lime. Mofongo is a Puerto Rican dish based on plantains (starchy cooking bananas), usually with fried pork rinds, here with shrimp and a touch of bacon.