Layer cheese, beans and mahi in tortilla. Add cilantro, onion
ortilla with some of the mahi, top with the Red Cabbage
Add the grilled pineapple, honey, dark rum, pineapple juice and green onions
eat, sear and soften the pineapple, bell pepper, and jalapeno, turning
To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro,
Chop pineapple into small pieces.
Combine with salsa, cornstarch, horseradish and honey mustard.
Coat both sides of fish with cooking spray.
Sprinkle fish evenly with lemon pepper.
Preheat large saute pan on medium-high.
Cook fish 3 minutes; turn.
Add salsa to one side of the pan & stir often to evenly heat.
Reduce heat to medium, and simmer 5-6 minutes or until flesh is opaque & separates easily with a fork.
Serve fish and sauce over prepared long grain rice.
erk Seasoning by susie cooks, recipe #229443.
ake the salsa, prepare the pineapple by slicing off the top
ith paper towels.
Put pineapple & lime juice, peanut oil and
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.
In a heavy saute pan over medium high heat, place one tablespoon vegetable oil.
Season the mahi mahi with blackening spice and cook for three minutes on each side (or until done).
Remove the filets from the pan and set aside.
In a medium-sized bowl, combine the pineapple, jalapeno pepper, cilantro, and red pepper and serve this mixture over the mahi mahi filets.
and cloves.
Add to mahi mahi in a ziploc bag and
br>TIPS for preparing the mahi prior to cooking: Prepare the
n half, and serve.
Pineapple-Ginger Relish:
Combine all
n both sides.
Add mahi mahi to skillet; cook 3-4
Preheat oven to 350\u00b0F.
Cut fish fillets into serving size portions allowing 4 to 6 ounces per serving.
In bowl, mix pineapple, cloves and nutmeg.
Spray an oven proof baking dish with non-stick cooking spray.
Place fish in prepared dish, top with pineapple mixture and drizzle a half to one full tablespoon of pineapple juice over each serving.
Cover with foil and bake 10 to 12 minutes, uncover and top with coconut. Bake 5 minutes more or until fish flakes easily.
edium-high heat. Season the mahi-mahi with salt and pepper. Cook
Toss the pineapple, cilantro, red onion, and lime
For sauce, combine pineapple juice, sugar and cornstarch in a small saucepan. Add vinegar, ketchup and pineapple tidbits. Cook and stir until mixture comes to a boil and is thickened. Keep warm while fish is cooking.
In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend. Gradually add flour, beating to form a smooth batter. Add food coloring if desired.
Dip fish fillets into batter and fry in hot oil until golden brown (5 to 6 minutes).
Remove and drain on absorbent towels. Serve with pineapple sauce.
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.