igh heat and cook fish for 4-5min flipping after 3min
ir-tight glass jar. Keeps for about three months if it
For Tacos:
Preheat grill.
igh heat.
Cut the mahi-mahi into 4 equal portions. Be
Mix all ingredients together except for fish. Spoon mixture over fish.
Place fish into shallow pan (sprayed heavily with cooking spray) and sautee with onions if desired for about 3-5 minutes on the first side and 2-3 minutes on the second side. Add more of the syrup mixture if you want.
Best served with rice.
***Can also marinate fish for a few hours for maximum flavor.
br>Throw all the ingredients for the carrots together in a
abanero peppers are too hot for your tastebuds, a red jalapeno
arinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food
ish with braised fennel.
For the Spicy Orange Glaze:
nion, shallots and garlic. Cook for 3 minutes until the onions
arlic and ginger, and cook for 1 minute. Reduce the heat
Combine everything except the coconut oil & fish in a bowl stir.
Saute mahi mahi in coconut oil for 3 minutes.
Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
Served with panfried rosemary/garlic potatoes and carmalized onions.
aste.
Prepare a grill for moderately high heat.
While
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.
In a glass baking dish, combine the garlic, white wine, lemon juice, soy sauce, olive oil, poultry seasoning, salt, and pepper. Mix just to blend. Place mahi mahi steaks into the marinade, and refrigerate for 1 hour, turning frequently.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill mahi mahi steaks for 5 to 6 minutes on each side. Cut 4 lemon slices and grill, about 3 minutes per side. Garnish mahi mahi with chopped parsley and lemon slices.
For the Grill: Heat up the grill. Combine all the spices for the rub and mix until well blended. Rub the mahi-mahi with the oil and spice mix. Then, rub the avocados with oil and sprinkle with salt and pepper.
Over a hot grill, cook the mahi-mahi steaks 5 to 7 minutes per side. Grill the avocados, cut side down, for 3 to 5 minutes until golden brown.
To Serve: Combine all of the salsa ingredients in a bowl and toss.
Serve the grilled mahi-mahi with the grilled avocado half and pineapple salsa on the side.
Cut the mahi mahi into 4 serving size portions.<
large spoon.
Bake for 20 minutes until set and
Layer cheese, beans and mahi in tortilla. Add cilantro, onion
ith marinade. Marinate in refrigerator for at least 30 minutes.