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.
Preheat oven to 500 degrees F.
Combine orange juice concentrate with salt and lemon pepper.
Dip the mahi-mahi fillets in it and then roll in the Panko, coating well. Place the fillets in a single layer in a greased baking dish. Drizzle with the melted butter.
Bake 10 minutes. reduce heat to 350 degrees F and continue baking 5 minutes or until the fish flakes when pierced with a foek.
Serve the fillets on a heated platter, garnished with parsley and lemon slices.
br>TIPS for preparing the mahi prior to cooking: Prepare the
ortilla with some of the mahi, top with the Red Cabbage
asier if fish is slightly frozen). Place fish in a resealable
Layer cheese, beans and mahi in tortilla. Add cilantro, onion
erk Seasoning by susie cooks, recipe #229443.
Cut the Mahi Mahi into bite sized portions and refrigerate until needed.
Heat oil in a good heavy-based pan.
Saute onion, garlic and curry powder until aromatic.
Add all hard vegetables; carrot, potato, pumpkin.
Add the stock.
Cover and cook on medium heat until veges are al dente, or just cooked.
Check and adjust seasoning; more salt or pepper to your taste.
Add remaining vege and simmer until just done.
Add fish lastly to prevent over-cooking.
Serve on a bed of cous-cous or fragrant rice.
First, rinse raw Mahi portion carefully with cool running
Mix all ingerdients in salsa together, except mango.
Cover and chill overnight.
Grill Mahi Mahi on a hot grill, 5 min.
each side and season with salt and cracked pepper.
Add mango to salsa just before serving and mix well.
Place salsa on Mahi Mahi steaks and serve.
ith cooking spray.
Rinse mahi-mahi and pat dry with paper
Prepare the marinade:
Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
For the fish:
Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.
ooking oil and pan fry Mahi Mahi fillets until golden brown.
hallow dish.
Lay the mahi mahi fillets in the olive oil
n wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to
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.
n a large bowl, combine mahi mahi and shrimp with remaining marinade
egrees.
For the Mahi, bring a cast iron skillet
arinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food