recipe for mahi mahi please. i do not like fried foods except french fries?

Answer 1

Mahi-Mahi with Peach Salsa

I love grilled fish, especially with a spicy fruit salsa. These flavors bring back memories of relaxing summer evenings and casual outdoor entertaining. I chose Mahi-Mahi because I like the way the sweet delicate meat combines with the salsa. It is an unbeatable taste combination. You can use other white-fleshed fish such as grouper, perch, halibut or swordfish. They will work well. The important thing is to work with the freshest fish possible.

Makes 4 servings

Ingredients:

Peach Salsa:

3 peaches, pits removed and cut into one-half inch pieces
1 jalapeño pepper, seed pod and veins removed and finely chopped (if you enjoy more of a bite, use a hotter pepper, like a habañero)
1 small red onion, finely diced
1 clove garlic, minced
1 tablespoon fresh ginger, peeled and finely minced
1/4 cup fresh cilantro leaves, finely chopped
juice and zest of 1 lime

Mahi-mahi:

1 pound mahi-mahi
1 lemon
2 cloves garlic, chopped
salt and freshly ground pepper
2 tablespoons olive oil

Preparation:

Prepare the salsa. This can be done a few hours ahead to let the flavors blend and mature. Thoroughly mix all ingredients, chill.

Mahi-mahi:

Prepare the grill. Squeeze the lemon over the fish. Spread the garlic over the fish, season with salt and pepper. Sprinkle the olive oil over the fish. When the grill is ready, cook the fish for three to four minutes on a side, depending on thickness. For well done you want a temperature of 160 degrees on a meat thermometer.

The salsa can be served under, on top of or next to the Mahi, it tastes great whichever way you choose.



Mango Barbequed BBQ Mahi-Mahi

The mango barbeque sauce is quite versatile. It can be used for poultry, meat or even seafood as well as other firm fleshed fish. The sauce can be prepared ahead and kept refrigerated.

Ingredients:
Serves 4

3 large Plum tomatoes
1 large Ripe mango, peeled and diced
1 medium Onion, diced
1 teaspoon Garlic, minced
1 small Jalepeno, seeded and diced
1/3 cup Cider vinegar
1/2 cup Dark brown sugar
2 tablespoons Dijon mustard
1 teaspoon Ground cumin
1 teaspoon Dry thyme
1 teaspoon Dry oregano
2/3 cup Orange juice
1 tablespoon Kosher salt
1 teaspoon Freshly ground black pepper
4 6 ounces Mahi Mahi filet
1/2 tablespoon Olive oil
Procedure:

To Prepare the Mango Barbeque Sauce: Grill the tomato with the skin on until it is charred. Combine in a medium sauce pot the tomato, mango, onion, garlic, jalapeno, vinegar, brown sugar, mustard, cumin, thyme, oregano, orange juice, and 2 teaspoons salt and 1/2 teaspoon black pepper. Bring to a simmer over low heat and cook for about 15 minutes until thickened. Transfer to a blender and puree until smooth.

To BBQ the Mahi Mahi: Preheat the Barbeque until very hot. Season the Mahi Mahi with salt and pepper and drizzle with olive oil. Be sure the grill is brushed clean and wiped over with an oiled cloth. Place the Mahi Mahi over direct heat. Grill the first side for about 3 minutes. Turn over and continue to cook the second side over medium heat. Baste the fish with the mango barbecued sauce. When cooked through removed from the grill and serve with additional barbecue sauce.

Answer 2

Check this site http://www.recipezaar.com/recipes/mahi-mahi
There you have differents recipe like honey sesame Mahi Mahi

Answer 3

Fried watermelon. of route after frying the melon there is not a lot left. it really is more desirable like eating a large fruity pink meat rind. Fried fowl is my renowned foodstuff fried, through fried artichoke hearts intriques me. possibly i visit attempt it sometime, if I actually have the middle to do it.

Answer 4

they eat a good raw fish in hawaii, its called poke...I thinks its made form ahi or mahoi but its 'cooked' by lime and lemon juices, then there are different spices and things liek sesame and cilatro.

I like grilled fish but this poke is really good, as good as sushi, sorry I dont have a recipe.

Answer 5

Here are a few recipes we like:

Ginger Glazed Mahi Mahi

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!
3 Tbs honey
3 Tbs soy sauce
3 Tbs balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, crushed or to taste
2 tsp olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 Tbs vegetable oil
1 In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2 Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3 Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Servings: 4

Grilled Mahi Mahi

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.
13 oz skinned, deboned mahi mahi, cut into chunks
1/8 (4.5 ounce) jar bottled minced garlic
1 Tbs and 1 teaspoon butter, diced
1/8 large onion, diced
1/4 lemons, juiced
1 Tbs and 1 teaspoon dry white wine
1/4 (10 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste
1- 1/2 oz shredded pepperjack cheese
1 Preheat grill for high heat.
2 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.
3 Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.
Servings: 2

Bahamian Mahi Mahi

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!
2 lbs mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 tsp dried oregano
4 Tbs butter
ground black pepper to taste

Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
Preheat oven to 325 degrees F (165 degrees C).
Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fi
Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.
Servings: 4