egrees F.
Sprinkle the mahi mahi with the black pepper.
hite wine to deglaze the pan. Begin slowly adding the warm
ish: Heat oil in nonstick pan to high heat. Season fish
br>TIPS for preparing the mahi prior to cooking: Prepare the
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.
Season each fish fillet with salt and pepper and set aside.
Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
Asparagus Relish:
Combine ...
lace on grill (or grill pan). Cook about 3 to 4
ooking oil and pan fry Mahi Mahi fillets until golden brown.
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.
eat in a large saute pan. Add the onion and garlic
he shallot in a large pan 2- 3 min till soft
Cut the mahi mahi into 4 serving size portions.<
Preheat grill for high heat.
Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
anko crust: In a medium pan, melt 1 Tablespoon butter. Toss
Slice the mahi-mahi into 3\" thick pieces.
Salt and pepper the mahi mahi filet.
Flour each piece and place on side.
Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sautA on both sides.
If desired, add 1/2 teaspoons capers to pan five minutes prior to completion of each individual filet.
Cook with capers for another 2 minutes. Serve.
Heat a grill pan over medium heat.
Stir
mixed thoroughly.
Rinse the mahi mahi in cool water, and pat
live oil in a saute pan over medium heat. Saute the
rill pan to over medium high to high heat.
Season mahi mahi
aste over one side of mahi filets. Let stand 20 minutes