aste.
Prepare a grill for moderately high heat.
While
chopped red onion and cook for 4 minutes. In a small
Season mahi mahi lightly with adobo seasoning and
it.
Making the Fish - Lightly coat fish in olive oil and
r. Keeps for about three
arinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food
ide while the fish cooks.
Mix
Cut the mahi mahi into 4 serving size portions.<
ry with paper towels. Cut fish into 4 serving size pieces
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.
s fennel cooks, season the fish and place on grill (or
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.
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.
o taste.
Rub into fish evenly to coat.
Place
With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag.
Add rum, lime juice, mint, cilantro, peppers, oil, honey, lime peel, cumin, salt and pepper.
Add fish; turn and rub to distribute marinade evenly.
Refrigerate for no more than 30 minutes so fish doesn't break down.
Place fish on grill over medium heat or 4 to 6 inches from coals.
Grill 8 to 10 minutes or until fish flakes.
Turn once and spoon remaining marinade over fish halfway through grilling time.
he fish chunks in the steamer, cover and steam for 5 to
For the fish: Cut mahi mahi (or fish of your choice) into small
Cover and chill.).
FOR SAUCE: Blend all ingredients
alt, if desired.
Chill for at least 4 hours before