Mahi Mahi With Asparagus And Almond Sauce Recipes

PARMESAN HERB BAKED MAHI MAHI

Steps:

• Place Mahi Mahi in a gallon-sized Ziploc bag. Combine marinade ingredients and pour into bag with mahi mahi. Press out air, seal, and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. In a small mixing bowl, combine Greek yogurt, mayonnaise, parmesan cheese, breadcrumbs, and salt & pepper. Remove mahi mahi from bag and discard marinade.
• Place mahi mahi on a greased 9x13 baking dish and spread yogurt mixture evenly over the top of each filet. Optional: Sprinkle extra breadcrumbs evenly over each filet for an extra crispy topping.
• Bake for 18-20 minutes or until cooked through and topping is golden brown.
• Garnish with chopped green onions, chives, or a lemon slice if desired.

MAHI MAHI

Steps:

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Steps:

• Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
• Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

MAHI MAHI IN FRESH OREGANO SAUCE

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat.
• Poach the mahi mahi fillets in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout.
• Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through.
• Distribute the oregano sauce among 4 serving plates, and then top with the mahi mahi. Top the fish with the mushroom and onion mixture.