A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America. I serve chips and salsa on the side.
Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).
Use your grill to give the mahi mahi a lovely smokey aroma. The red pepper and cilantro pesto adds color and texture to this flavorful dish. Try serving with yellow rice or sugar snap peas for an amazing meal. You could easily adapt this recipe for other types of fish like snapper or swordfish.
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Mahi mahi, a firm-textured and mildly sweet fish, is perfect for grilling. Try this easy recipe from Chef J.J. tonight. Serve with your favorite side or use grilled mahi mahi in fish tacos. Recipe by Food City's corporate chef, Jimmie Jones
This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.
A twist on the classic Oysters Rockefeller. My family loves Oysters Rockefeller and I wanted a main meal that would be available any time of the year. It became a hit that is requested frequently. This is also good with tuna or other firm white fish. Excellent served with twice baked potatoes and steamed green beans.
Traditional methods of cooking mahi mahi can leave it dry, but cooking it sous vide in its own juices ensures tender and moist results. I try and find fillets that about 1-inch thick. Serve with cilantro rice or atop a salad.
These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.
The delicate flavors of the fish are richly enhanced by the sweet tang of the wood planks. The mango salsa gives it a spicy flair. Just about any fish will work--I have used tilapia and it turns out well. This is great served with rice pilaf.
This is an authentic Bahamian recipe I was given on Bimini many years ago. This goes well with a nice salad, garlic bread and a bottle of good German white wine. If you like fish you will not have any leftovers!
The combination of sweet and tangy and hot and cold in this salad will leave you craving more! Impress your guests with this appetizer salad for foodies and friends alike. Make sure to make the infused oil and lemon granita at least a day ahead! If serving as a main dish, double the amount of ingredients used, and serve with larger pieces of fish.