Mahi-Mahi Recipes
Macadamia Mahi-Mahi
Ingredients:
2 lbs Mahi-Mahi fillets
1 1/2 cups milk
3/4 teaspoon salt
Dash black pepper
2 tablespoons butter
3 tablespoons flour
1 tablespoon lemon juice
1/4 cup macadamia nuts, finely chopped
Paprika
Instructions:
1. Place mahi-mahi in a well greased shallow baking pan. In a bowl combine milk, salt and pepper. Pour over fish. Bake at 350 degrees F for 30 minutes.
2. Remove from oven, drain, and reserve liquid. Place fish on hot platter and keep warm.
3. In a skillet melt the butter, blend in flour. Add hot liquid gradually and cook until thick, stirring constantly. Add lemon juice. Pour over fish and top with macadamia nuts and paprika.
Macadamia Nut Mahi-Mahi
Ingredients:
7 oz. Fresh Mahi-Mahi
1½ oz. Macadamia nuts
5 oz. Orzo Pasta
3 oz. Tomato
3 oz. Mushrooms
2 oz. Sun-Dried Tomato
4 oz. Lemongrass
4 oz. Beurre Blanc
2 oz. Spinach
2 oz. White Wine
2 oz. Garlic Butter
2 oz. Egg Whites
1½ oz. Panko
Fish: Roll seasoned Mahi Mahi fillet in egg whites. Roll in Panko and Macadamia nut mixture. Sear the both sides of mahi until golden brown. Finish in the oven at 350 degrees for 8-10 minutes.
Pasta: In a saute pan, add a little oil. Saute mushrooms, sun-dried tomato, spinach and tomato. Season to taste. Deglaze with white wine and add the orzo pasta. Add garlic butter and toss well to finish.
Lemongrass Buerre Blanc: (Makes 2 cups)
1 cup White Wine
¼ cup White Wine Vinegar
1 Shallot (minced)
1 Stalk Lemongrass (bottom end sliced)
1¾ cup Heavy Cream
1 pound Unsalted Butter (room temperature)
Kosher Salt and White Pepper
Sauce: Combine wine, vinegar, shallots, and lemongrass in a heavy sauce-pot. Heat on med-high heat until reduced by half. Then add in heavy cream, and reduce heat to medium. Again, reduce by half. Turn down to low heat and add butter into the sauce a little at a time, stirring constantly. Season to taste with Salt and White Pepper.
Honey-Macadamia Mahi Mahi with Pineapple Salsa
Ingredients (Salsa):
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper
Ingredients (Mahi-Mahi):
1/4 cup macadamia nuts
2=8 ounce Mahi Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
Directions:
1. Salsa: In a small bowl, combine all the relish ingredients. Mix well. (The salsa will keep, covered and refrigerated, for up to 8 hours.)
2. Mahi-Mahi: Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.
3. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Salsa.
Mahi-Mahi Maui Style Recipe
Ingredients:
1 1/2 lb. mahi-mahi
2 tbsp. butter, divided
1 clove garlic
1 tbsp. teriyaki sauce
2 tbsp. lemon juice
1 tsp. honey
1 tbsp. sesame seeds
Directions:
In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and sauti until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and sauti 4-5 minutes on each side, basting with marinade.
