i need a good, easy mahi mahi recipe?

Question

i have some basil, lemon, basic seasonings, i would like to bake ir or maybe cook it in a pan on top of the stove

please no alcohol, i don't have any and wont buy it either

Answer 1

Citrus Glazed Mahi Mahi:

20 min 10 min prep
4 servings

4 mahi mahi steaks
1 orange, juice of
1 lemon, juice of
1 lime, juice of
1/3 cup water
1/3 cup granulated sugar
1 pinch salt

1. Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
2. Mix well and bring to a boil over medium heat.
3. Cook until reduced by one half.
4. Let cool until the glaze is thick and sticky.
5. Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
6. Pour remaining glaze over steaks when plated.

Answer 2

Sprinkle the mahi with juice from the lemon. Heat a table spoon or so of EVOO in a skillet on the stove. When the pan is hot, add the Mahi, sear on both sides until done and a little browned. Remove from pan. In the same pan melt a little butter and add 1 cup of chicken broth. Stir and salt to taste. Simmer 15 minutes or so on medium heat until reduced. Add capers and return the fish to the pan. Serve the filets topped with the sauce and slices of the fresh basil (cut the leaves with kitchen shears.). Basil Mahi Picatta! Yum!

Answer 3

Tahitian Mahi Mahi


4 Mahi fillets 8 oz each
1 Tbsp. fresh gingerroot
1 Tsp. fresh ground pepper
1 Cup fresh cilantro leaves
1 Clove garlic
1/4 Cup Kikkoman soy sauce
1/4 Cup olive oil
Juice and rind of 2 lemons

Instructions

Combine all ingredients except the fish by blending in a food processor or a blender. Allow to stand in refrigerator overnight. One hour before grilling. place swordfish steaks in a shallow glass dish and cover with marinade, turning fish several times to coat evenly.

Light grill and allow coals (Mesquite charcoal is best) to form a grey ash. Place fish on a well oiled grill grate over medium heat. Cook for 4 to 7 minutes on each side basting until fish is llightly browned. Start with the flesh side against the grate adn the skin side down to finish this way you can lift the fish from the skin at the grill. can be baked or broiled as well.

you can easily use any Swordfish recipe as well just take a couple minutes off the cooking time

Answer 4

Bahamian Mahi Mahi

INGREDIENTS
2 pounds mahi mahi fillets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste
DIRECTIONS
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 fillet.
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.

Answer 5

FRESH BAKED MAHI-MAHI

6 pieces mahi-mahi at 6 oz. each
1/2 c. Raspberry Vinegar
1/4 c. balsamic vinegar
3/4 c. cream
Salt and pepper to taste
1 tbsp. butter

Rub the butter on bottom of the baking dish and arrange the fish in the dish. Pour the vinegars and cream over the fish and sprinkle with salt and pepper. Cover with parchment paper and bake in oven at 450 degrees for 12 minutes.

Answer 6

6 fillets of sea bream
1 tbsp. butter
1 tbsp. light oil
1 egg
125 ml (1/2 cup) milk
Flour
Salt and freshly ground pepper

Ingredients for the sauce

1 tbsp. butter
125 ml (1/2 cup) chopped Major Grey's chutney
1 banana, sliced
125 ml (1/2 cup) banana liqueur
60 ml (1/4 cup) water
Salt and freshly ground pepper


Method
heat the butter and oil in a skillet; in a small bowl, beat together the egg and milk;
dip each fillet into the milk-egg mixture; coat the fillets with flour on both sides; season with salt and pepper;
fry the fillets in the skillet, allowing at least 5 minutes per side depending on the thickness of the fish;
remove from the pan and keep hot;
Sauce


in the same skillet, melt the butter; add the chutney and the bananas and sauté for 3 minutes;
add the liqueur and water and bring to the boil;
correct the seasoning.

Answer 7

GRILLED MAHI-MAHI WITH AVOCADO-MELON SALSA

Jamaican jerk seasoning — a blend of chiles, thyme, garlic, onion, and spices — gives the grilled fish a reddish-brown finish. It's a supermarket staple now; look for it in the spice aisle. Serve with: Rice salad and grilled squash.

1 small avocado, diced
1 cup 1/3-inch cubes cantaloupe
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3/4 teaspoon grated lime peel

4 6-ounce mahi-mahi fillets (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons Jamaican jerk seasoning

Oil grill rack. Prepare barbecue (medium-high heat). Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper.

Brush fish with 1 tablespoon oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opaque in center, about 4 minutes per side. Serve with salsa.

Makes 4 servings.