Best Asian Twisted Mahi Mahi On Angel Hair Pasta Recipes

ASIAN SPAGHETTI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

ORIENTAL ANGEL HAIR PASTA (STIR-FRY)

Steps:

• First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
• Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
• Heat oil in a wok; once hot saute onions and chillies for 1 minute.
• Add garlic and cook another 30sec.
• Add long beans, then cook for 1 minute.
• Add chicken pieces and stir continuously until they're completely cooked.
• Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
• Scramble the egg and combine with the vegetable mixture (in the wok).
• Add the cooked pasta, mix well and add the sauce ingredients.
• Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
• If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.

ASIAN GINGER MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
• Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
• Cover, refrigerate for 20 minutes to marinate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
• Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
• Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
• Spoon glaze over fish and serve immediately.

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.