SEARED MAHI MAHI WITH ZESTY BASIL BUTTER
Make and share this Seared Mahi Mahi With Zesty Basil Butter recipe from Food.com.
Provided by Cook4_6
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Zesty Basil Butter:
- Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
- Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
- Spoon the warm basil butter over the fish and serve.
GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE
This is one of those that just came out of the things in my kitchen. But when it came together, we all said, "WOW! that's good."
Provided by Ru4given
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
- Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
- Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
- Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
- Top with garlic, green onion and sesame seeds.
- Salt and pepper to taste.
- Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
- Serving Suggestion: Excellent served over white jasmine rice.
SESAME CRUSTED MAHI MAHI II
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
- Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 0.9 g, Cholesterol 83 mg, Fat 3.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 0.7 g, Sodium 138.7 mg
SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH
Make and share this Seared Mahi-Mahi With a Garlic-Sesame Crust and Asparagus Relish recipe from Food.com.
Provided by GothicGranola
Categories Mahi Mahi
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season each fish fillet with salt and pepper and set aside.
- Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
- Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
- Asparagus Relish:.
- Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.
Nutrition Facts : Calories 1086.4, Fat 89.4, SaturatedFat 24, Cholesterol 205.8, Sodium 812.1, Carbohydrate 27.2, Fiber 9.7, Sugar 7.3, Protein 51.6
MAUI ONION AND SESAME SEED CRUSTED SEARED AHI
Steps:
- To prepare ahi:
- In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion. Cook the onions, constantly stirring until onions caramelize. Set caramelized onions aside.
- Heat 1 tablespoon olive oil in a large skillet. Roll the tuna in the dehydrated and crushed onions and sesame seeds. Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended).
- To make Vanilla Bean Jasmine Rice:
- In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth. Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid. Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes. Remove from heat and fluff the rice with a fork.
- To make Apple Cider-Soy Butter Vinaigrette:
- In a medium saucepan, combine both vinegars and apple juice over medium heat. Reduce the liquid mixture to 1/2 cup. Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat. Place in a blender and blend for just a few seconds. Season with salt and pepper.
- Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives.
SEARED MAHI-MAHI W RISOTTO & MANGO SAUCE
We were trying to find some more fish recipes (something other than salmon) for the kids and we stumbled upon some great recipes on the Food Network website using mahi-mahi. Being our first time cooking mahi-mahi, we had to do a little more research than usual because we didn't to want to ruin such nice fish as these (okay they were on the expensive side; $13 for less than a pound). Because they were such nice cuts, I thought I would attempt a classic dish with sauce and presentation to equal fine dining (haha, I got a good chuckle reading that back again). Anyways, I only tweaked one major thing with this dish and that's the risotto. In place, I just used regular sticky rice and added diced shallots and butter to resemble the original dish and it worked out fairly well. Besides this, the other steps were followed as is and you can find the original recipe down below.
Provided by mykoreaneats
Categories Mahi Mahi
Time 1h
Yield 4 plates, 4 serving(s)
Number Of Ingredients 20
Steps:
- Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
- Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot.
- When the first ladle of stock has been absorbed into the rice. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
- Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.
Nutrition Facts : Calories 796.2, Fat 40.3, SaturatedFat 8, Cholesterol 144.8, Sodium 436.1, Carbohydrate 62.6, Fiber 3.6, Sugar 15.1, Protein 40.5
BLACK SESAME DRESSING
From 'A Taste of Aloha' Cookbook, to go with Seared Mahi-Mahi with Garlic-Sesame Crust and Asparagus Relish.
Provided by GothicGranola
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl or blender, combine ht evingar, ginger, garlic and salt and pepper to taste. Mix well and slowly add the olive oil and then the sesame seeds. If using the blender, add the olive oil in a drizzle with the blender on slow speed, but stir into the sesame seeds after transferring the mixture to a jar or bowl. Refrigerate until ready to use.
Nutrition Facts : Calories 1299.8, Fat 146, SaturatedFat 20.2, Sodium 3.8, Carbohydrate 1.8, Fiber 0.5, Sugar 0.1, Protein 0.9
PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS
Steps:
- Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
- Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
- Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
- Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Serve fish topped with bread crumb mixture.
Nutrition Facts : Calories 247.1 calories, Carbohydrate 10 g, Cholesterol 104.1 mg, Fat 11.6 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 1.8 g, Sodium 961.7 mg
SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g
SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint). Use either as a substitute, they work perfectly well.
Provided by Pinaygourmet 345142
Categories Mahi Mahi
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.
PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO
Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.
Provided by Mirj2338
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the Potato Beds:.
- Peel and cut the potatoes into uniform pieces.
- Boil in water until done.
- Drain and mash.
- Add the eggs and salt and pepper and mix thoroughly.
- Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
- You can use a pastry bag or the back of a large spoon.
- Bake for 20 minutes until set and browned.
- Preheat the oven to 350 degrees F.
- Sprinkle the mahi mahi with the black pepper.
- Heat the oil in a large skillet, add the mahi mahi.
- Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
- Make the Ginger Shitake Cream:.
- Melt the butter in a large skillet over medium heat.
- Add the scallions, fresh ginger and garlic.
- Saute for 30 seconds.
- Stir in the mushrooms and soy sauce.
- Saute for another 30 seconds.
- Stir in the cream.
- Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
- Stir in the lemon juice.
- To serve:.
- Place one mahi mahi fillet on each potato bed.
- Spoon the sauce over each piece of fish.
- Garnish with lemon wedges.
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