LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE
I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*
Provided by GenYChef
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
- In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
- Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
- When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
- Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
- Add the olive oil and coat the pan evenly.
- As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
- Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
- Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
- Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
- Remove the fillets to a serving plate and cover.
- Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
- Spoon the glaze over each fillet and serve.
Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 0.9, Cholesterol 82.8, Sodium 268, Carbohydrate 15.4, Fiber 0.2, Sugar 13.4, Protein 21.4
MISO GLAZED MAHI MAHI
I love Miso Glazed fish and this is what I had on hand. Also loved that I cooked it on the George Foreman Grill but I think any electric grill would work. Easy Breezy Dinner in a flash. I served mine with Roasted Asparagus and Green Beans and Tomatoes..NOTE take into consideration how thick your fillets are. I cook mine about 4 minutes per inch thickness.
Provided by Lucky Chef
Categories Mahi Mahi
Time 2h34m
Yield 4 servingss, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix Mirin, Miso and brown sugar together.
- Put fish fillets in plastic ziploc.
- Pour marinade on fish for about 2 to 3 hours.
- Drain Marinade.
- Cook fish on George Foreman for about 4 minutes.
MAHI MAHI WITH BROWN-SUGAR SOY GLAZE
So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
LIKE AMERICAN GRILL'S SMOKED LEMON HONEY MARINATED MAHI MAHI
I ran across this and wanted to add it to my cookbook so thought I would share as well. Let me know what you think.
Provided by Crabbycakes
Categories Mahi Mahi
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
- Whip until well-mixed.
- Place fish in a shallow pan and pour marinade mixture over the top.
- Let stand for 2 to 3 hours in the refrigerator.
- Mahi mahi can be grilled or sautéed.
- Grilling is preferable, as it brings out more flavor.
- If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
- If sautéing, remove from marinade and place in sauté pan with a touch of oil.
- Cook until fish is golden brown.
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
MAHI-MAHI W/ GLAZE LEMON & HONEY MARINATED
Categories Fish
Number Of Ingredients 10
Steps:
- # Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick. # 2 In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform. # 3 Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
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