mahi mahi fish recipe?

Question

Im interested in baking some mahi mahi fish, does anyone have any recipes they would like to share?

Answer 1

Hawaiin Baked Mahi Mahi
A delighful way to bake ahi or mahi mahi encrusted with an
onion mayonnaise with fresh crabmeat.
INGREDIENTS:
2 lb. block of ahi or mahi mahi
1/2 cup mayonnaise
1/2 cup chopped round onions
1 cup shredded or chopped crabmeat
salt
pepper
1/2 cup bread crumbs
PREPARATION:
Cut ahi or mahi mahi into steaks about 3/4 inch thick.
Pepper and salt steaks and place in baking dish (touching each other).
Mix mayonnaise, onions and crab meat together and spread over fish steaks.
Spread bread crumbs evenly on top of fish steaks.
Bake at 350º for approximately 20 minutes.

Answer 2

Blackend Mahi Mahi Sandwich

I just made this for my girlfriend and she said it was the best sandwich she ever has had.

Mahi Mahi
2 Slices of a good bread
Lettuce
Red Onion

Blackening Seasoning
black pepper
garlic power
red pepper
chilli powder

Aioli Sauce
1/3 cup Mayo
1 tbs Ketchup
1 tbs Chipolte Tabascco
1 tsp Old Bay Seasoning

Take a piece Mahi Mahi coat both side with blackening season. Seer both side in skillet with a little olive oil. Reduce heat to medium and cook until done.

Toast bread, put sauce on top and bottom. Add shredded lettuce and red onion. Mahi Mahi on top and bam there you have it.

Enjoy!

Answer 3

Grilled Mahi Mahi with Soy Glaze

1 1/2 cups dark brown sugar

2 cups water

3 green onions, coarsely chopped

1 tablespoon chopped garlic

1/2 cup sliced green onions

1/2 cup soy sauce

fresh gingerroot 4" long - peeled and chopped

1/4 of a lemon and orange

4 6 oz each mahi mahi fillets

1/2 cup sesame oil

Combine all but last 4 ingredients; cook over medium heat for 2 hours; should reduce to a syrup of about 1 C. Strain.

Grill fish to desired doneness (1" thick = 4 minutes per side on high heat).

Cook onions in oil for one minute. Add soy-sugar mix. Don't boil over (will bubble when mixed). Brush sauce on fish for last minute cooking.

Spoon rest of sauce over fish when serving.

Answer 4

Macadamia Nut Crusted Mahi Mahi

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving

Answer 5

Mahi Mahi Fish:

Ingredients: 500 gm white fish-cut in 1.5" chunks
500 gm dahi
250 gm ghee
haldi
meat masala salt as per taste
atta (flour)tikke stud with whole methi seeds:4 (3.5 cm diameter)
Julians(Strips):Fresh Ginger,Green chilies,corriander

Method: Wash fish twice with garlic water and basan(gram flour), marinate with salt for 20 minutes.
Mix Haldi,Meat masala and yogurt and whip the mixture well.
Now marinate fish chunks in the mixture for 3 Hrs.
In a wide nonstick pot heat the Ghee, put Atta ke tikki- fry till Methi seeds blacken. Remove tikkes for ghee taking care that methi seeds are not left in ghee if they are remove them immediatly.
Now in the same pot put fish chunks along with all the yogurt and masala mixture. Close the lid thightly and cook on lowest heat for 10 minutes. open the lid only once after 6 minutes to turn the fish chunks taking care not to break them.
Check after 10 minutes if the dish is cooked.
Allow to stand coverd for 5 minutes. Sprinkle with julian of fresh ginger, deseeded green chilies and freshly chopped corriander.

Serve with crisp green salad, Dum aloo and Rogani Paratha.

ENJOY