MAHI-MAHI WITH BLOOD ORANGE, AVOCADO, AND RED ONION SALSA
Categories Citrus Fish Fruit Onion Low Carb Low Fat Quick & Easy Low Cal Low/No Sugar Dinner Orange Avocado Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
- Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
- Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.
MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA
Make and share this Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa recipe from Food.com.
Provided by kittang
Categories Mahi Mahi
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
- Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
- Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
- Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.
GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA
Steps:
- Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
- To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
- To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.
THE BEST MAHI-MAHI
With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
MAHI MAHI WITH ASPARAGUS AND ALMOND SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.
- Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.
- Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.
More about "mahimahi with orange salsa recipes"
GRILLED MAHI MAHI | THE COZY APRON
From thecozyapron.com
Reviews 6Category EntreeCuisine AmericanTotal Time 40 mins
- Begin by gathering and prepping all of the mahi mahi ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the marinade, combine the paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest and orange zest in a small dish with the 2 tablespoons of liquified coconut oil and a couple of pinches of salt and pepper, and mix with a fork or spoon to combine.
- Place the mahi mahi fillets onto a platter and brush the marinade over both sides of each fillet equally, and allow the mahi mahi to marinate for 20 minutes.
- While the mahi mahi marinates, gather and prep all of your pineapple-orange salsa ingredients according to the ingredient list above to have ready and organized for use.
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