Ginger Grilled Mahi-Mahi
Mahi-Mahi's clean flavor is perfect for a touch of ginger. This recipe adds a little kick to the Mahi. It's like having a small slice of Polynesia on your plate!
Ingredients
- 4 Mahi-Mahi fillets
- 2 tablespoons fresh ginger, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 tablespoon fresh squeezed lime juice
- 1/2 teaspoon red pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
Instructions
Combine all ingredients in large bowl. Mix well. Add fish, cover and refrigerate for 3 hours.
Heat grill to medium. Cook fillets about 2 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/09/ginger-grilled-mahi-mahi-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes Tags: fresh fish, Ginger, Grilled, mahi, mahi-mahi
Mahi with Rum
Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”
Ingredients
- 2 medium Mahi-Mahi fillets
- 1/2 cup fresh lime juice
- 1 lemon, sliced thin
- 2 TB fresh oregano
- 2 onions sliced into thick rings
- 4 TB butter
- 1/2 cup dark rum
- 1TS sea salt
- 2 TS coarse ground black pepper
Instructions
Place fillets in baking dish. Pour lime juice and rum over fish and place onion on each fillet. Let marinate for 3 hours. Heat oven to 350 degrees. Remove fish from marinade. Place onion and lemon slices on each fish fillet. Sprinkle with oregano and black pepper. Add butter to dish. Cover with foil and bake for about 15 minutes.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/04/mahi-with-rum-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes Tags: fish, mahi, mahi-mahi, Rum
Mahi-Mahi with Corn & Tomatillo Salsa
Mahi-Mahi with Corn and Tomatillo Salsa
Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
Ingredients
- 6 mahi-mahi filets, 3 oz. each
- 1/3 cup pistachios, ground
- 5 ears fresh corn
- 24 tomatillos
- 1 red pepper
- 1 tomato
- 1/2 jalapeño, seeded
- 2 Tablespoon cilantro
- 1 cup fresh squeezed orange juice
- 1 tsp lemon juice
- 2 Tablespoon pistachio nut oil
Instructions
Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve.
Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.
To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/02/mahi-mahi-with-corn-tomatillo-salsa/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Mahi-Mahi
Type of meat – Firm texture, light, sweetly moist meat with solid flake and moderate flavor. Extra lean fish.
Substitute – Amberjack, Pompano, Farm-raised Catfish, Grouper, Tuna.
How Much to Buy
- Whole fish: 1 pound per serving
- Cleaned fish: 1/2 pound per serving
- Fillets or steaks: 1/3 pound per serving
Nutritional values (4 ounces, raw)
- Calories 100
- Calories From Fat 10
- Total Fat 1 g
- Saturated Fat 0 g
- Cholesterol 80 mg
- Sodium 100 mg
- Total Carbohydrates 0 g
- Protein 22 g
- Omega-3 Fatty Acid 0.11 g
Season – year round
Size – 2 to 40 lbs.
Notes of Interest - The mahi-mahi is also known as dolphin or dorado, is one of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, and golden yellow fins and tail.
Categories: Fresh Fish Recipes, Mahi-Mahi, Recipes, Types of Seafood Tags: fish, mahi, mahi mahi, mahi-mahi
