Cast Iron Skillet Mahi Mahi

photo credit: naotakem

Serving Size: 4

Ingredients:
4 mahi mahi fillets
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
sea salt and black pepper, to taste
2 tablespoons fresh cilantro, chopped
1 lime, juiced

Directions:
1. Season both sides of the fillets with ginger, salt, and pepper and set aside.
2. In a large cast iron skillet add in olive oil over medium-high heat. Once hot place seasoned fillets in pan.
3. Add in cilantro and lime juice.
4. Cook until fish is done. Serve with steamed rice.

Pan Seared Mahi Mahi with Fresh Salad

photo by rfduck

Serving Size: 4

Ingredients:
4 mahi mahi fillets
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon chili powder
sea salt and black pepper, to taste
2 tablespoons unsalted butter Read more

Lemon Butter Grilled Mahi Mahi

Serving Size: 4

 

Ingredients:
  4 mahi mahi fillets
  2 tablespoons unsalted butter
  1 fresh garlic clove, minced
  sea salt and pepper, to taste
  2 medium lemons, juiced
  ½ cup olive oil
  ¼ cup fresh parsley, finely chopped

 

Directions:

1. Sprinkle fillets with salt and pepper, place in shallow dish.
2. In a medium mixing bowl combine garlic, juice from 1 lemon and olive oil.
3. Pour mixture over fillets, marinate for 30 minutes at room temperature.
4. Place fillets directly over medium hot grill. Brush fillets with marinade. Grill for 4 to 5 minutes on both sides. Remove when fillets are flakey. Do not overcook.
5. In a medium saucepan add butter, juice from 2nd lemon and parsley. When hot pour on top of grilled Mahi Mahi fillets.
6. Serve over steamed rice.

Grilled Mahi Mahi with a Mushroom and Tomato sauce

Serving Size: 4

 

Ingredients:

 4 mahi mahi fillets

1 medium lemon

sea salt and pepper, to taste

4 tablespoons unsalted butter

1 small white onion, finely chopped

1 15 oz. can diced tomatoes, do not drain

1 10 oz. package baby Bella mushrooms, thinly sliced

2 tablespoons fresh parsley, finely chopped

 

Directions:

1. Season fillets with sea salt, pepper and lemon juice.
2. In medium skillet sauté onions in butter until translucent.
3. Stir in tomatoes and mushrooms, simmer for 5 minutes.
4. Meanwhile, over high heat grill mahi mahi fillets. Place on grill for 5 minutes, then turn over to cook 5 additional minutes or depending on thickness of fillets, grill until cooked thoroughly; do not overcook.
5. Pour tomato and mushroom sauce over fillets. Serve atop steamed rice.

Mango Salsa with Grilled Mahi Mahi

Serving Size: 4

 

Ingredients:

 

4 mahi mahi fillets

¼ cup soy sauce

¼ cup sake

1 tablespoon brown sugar

1 teaspoon fresh ginger, grated

1 teaspoon fresh garlic, minced

2 tablespoons olive oil, divided

1 large mango, diced

¼ cup red onion, finely chopped

1 tablespoon fresh lime juice

1 tablespoon fresh mint, chopped

1 teaspoon jalapeno pepper, minced with seeds removed

¼ teaspoon sea salt

 

Directions:

1. In a small mixing bowl combine soy sauce, sake, 1 tablespoon olive oil, brown sugar, ginger and garlic.
2. Place mahi mahi fillets in large zip-lock plastic bag. Add soy sauce marinade.
3. Coat fillets with marinade by gently shaking plastic bag. Place in refrigerator for 20 minutes.
4. In medium bowl combine mango, 1 tablespoon olive oil, red onion, lime juice, mint, jalapeno pepper and sea salt. Cover with saran wrap and set aside in refrigerator.
5. Turn grill on. Over high heat place mahi mahi fillets. Grill fillets for about 5 minutes on each side for a total of 10 minutes or until fillets are grilled thoroughly.
6. In medium sauce pan heat mango salsa. Serve with mahi mahi fillets.

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