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
Pineapple Salsa Mahi
Pineapples cannot be picked until they are ripe on the plant, because their starch does not convert to sugar once picked. Thus, you want a pineapple free of green, with strong color and slightly soft to the touch. The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave it on meat for more than 10 minutes before serving or it will turn it mushy.
Ingredients
- 12 ounces mahi mahi fillet
- 1/2 cup pineapple chunk
- 1/2 cup salsa (preferably fresh)
- 1 teaspoon cornstarch
- 1 teaspoon horseradish
- 1 teaspoon honey mustard
- garlic-flavored non-stick spray
- 1/4 teaspoon lemon pepper
Instructions
Chop pineapple into small pieces.
Combine with salsa, cornstarch, horseradish and honey mustard.
Coat both sides of fish with cooking spray.
Preheat large saute pan on medium-high.
Cook fish 3 minutes; turn & add salsa.
Cover reduce heat to medium, and simmer 5-6 minutes or until flesh is opaque & separates easily with a fork.
Serve fish and sauce over prepared long grain rice.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2008/05/02/pineapple-salsa-mahi-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Mahi-Mahi Tags: mahi, mahi-mahi, pineapple, Pineapple Salsa Mahi, Salsa
