Layer cheese, beans and mahi in tortilla. Add cilantro, onion
owl, combine all marinade ingredients; blend well. Place mahi mahi fillets in resealable
hallow dish.
Lay the mahi mahi fillets in the olive oil
Turn to coat fish with marinade. Marinate in refrigerator for at
mall bowl to make a marinade.
In a large baking
o serve.
For the marinade: In a small bowl, whisk
Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
Whip until well-mixed.
Place fish in a shallow pan and pour marinade mixture over the top.
Let stand for 2 to 3 hours in the refrigerator.
Mahi mahi can be grilled or sauteed.
Grilling is preferable, as it brings out more flavor.
If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
If sauteing, remove from marinade and place in saute pan with a touch of oil.
Cook until fish is golden brown.
b>mahi mahi fillets and pat dry with paper towels.
Prepare a marinade
Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side.
Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter.
Plate mahi mahi with sauced drizzled on top.
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.
n a bowl. Add the mahi mahi and toss to evenly coat
Combine lime juice, salsa verde and mahi-mahi fillets in a freezer bag.
Marinade for two to three hours, turning every thirty minutes or so.
Place fillets on a greased cooking sheet. If a little of the marinade still remains on the fish, it is okay.
Dust with blackened seasoning to taste.
Bake at 350\u00b0F for 10 minutes or until fish flakes easily with a fork.
Combine the first 11 ingredients in the container or a food processor or blender; process until smooth.
Put fish in a shallow dish; pour marinade over fish.
Cover and refrigerate 30 minutes, turning once.
Prepare grill or preheat broiler.
Remove fish from dish; reserve marinade.
Place fish on grill rack or broiler pan that has been sprayed with cooking spray.
Grill/broil 5 minutes on each side or until fish flakes easily, basting frequently with reserved marinade.
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.
In a shallow glass dish combine everything except fish and salt & pepper.
Sprinkle salt & pepper on fish and place in dish with marinade.
Cover and chill for 20 minute.
Preheat broiler.
Remove fish from dish and reserve marinade.
Broil fish 4 - 6 mins on each side or until fish flakes easily.
Pour reserved marinade into a skillet and reduce until the mixture becomes a glaze.
Spoon over 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.
nd rub to distribute the marinade evenly over fish.
Refrigerate
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
Garnish with the twists of lime zest to serve.
ablespoons olive oil.
Season mahi mahi fillets with salt and pepper
In a large mixing bowl marinate the mahimahi fingers in the seafood soy sauce marinade for 10 minutes.
Drain, dip the fish pieces into the nuts to coat.
In a wok or deep heavy kettle heat 3 inches of oil on medium high heat.
Fry fingers a few at a time until golden.
Drain on paper towels and serve with tropical marinade.