aste.
Prepare a grill for moderately high heat.
While
o 375 degrees
Wash fish with lemon in a glass
Preheat oven to 425\u00b0F.
Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper.
Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425\u00b0F for 25 minutes.
chopped red onion and cook for 4 minutes. In a small
Soak the fish in a Ziploc bag of milk overnight. Drain the fish. Rinse and pat dry. Place skin side down in an oiled baking dish. Combine the remaining ingredients. Apply the mustard bread crumb mixture to fillets. Bake at 350\u00b0 until fish is done (approximately 20 minutes).
Season mahi mahi lightly with adobo seasoning and
ofter peach.
Use this recipe for baked apples or pears, increase baking
r. Keeps for about three
arinade ingredients; blend well. Place mahi mahi fillets in resealable plastic food
it.
Making the Fish - Lightly coat fish in olive oil and
Cut the mahi mahi into 4 serving size portions.<
ry with paper towels. Cut fish into 4 serving size pieces
s fennel cooks, season the fish and place on grill (or
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.
o a boil.
Rinse fish, pat dry with paper towels
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.
o taste.
Rub into fish evenly to coat.
Place
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.
he fish chunks in the steamer, cover and steam for 5 to
For the fish: Cut mahi mahi (or fish of your choice) into small