Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes.
Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s).
Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika.
Place an orange slice over each fillet.
Evenly pour the crushed pineapple over all the fillets.
Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.
Preheat oven to 375. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.
Scrape flour paste into a blender. Add tomatillos, onion, chilies, chopped cilantro, chicken broth, and 1/2 cup sour cream. Puree in blender. Pour green sauce back into frying pan; add salt and lime juice to taste and bring to a boil.
Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8 by 12 in baking dish.
Pour evenly over fish.
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.
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.
ith cooking spray.
Rinse mahi-mahi and pat dry with paper
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.
br>TIPS for preparing the mahi prior to cooking: Prepare the
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
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.
sed to glaze the grilled mahi-mahi.
Cut the mahi mahi into 4 serving size portions.<
edium high.
Place the Mahi-mahi on a flat surface and
edium.
Gently sear the mahi mahi fillets, skin side down, in