Best Banana Leaf Mahi Mahi With Citrus And Chiles Recipes

Banana Leaf-Wrapped Island Spice Mahi Mahi with Tamarind Mango Coconut Sauce image

Provided by Food Network

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 28

1/4 cup olive-canola oil blend
1 small yellow onion, diced
5 to 6 cloves of garlic, chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon dried thyme
2 cups diced ripe mango
2 1/2 cups tamarind juice, squeezed from tamarind pulp
One 14-ounce can coconut milk
1 1/2 tablespoons kosher salt
1/2 tablespoon freshly ground black pepper
3 tablespoons crushed fresh ginger
3 tablespoons red pepper flakes
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon crushed garlic
1 tablespoon kosher salt
3 jalapenos, chopped
1/2 teaspoon freshly ground black pepper
1 1/2 cups blended olive oil
4 pounds fresh mahi mahi
8 banana leaves

Steps:

For the sauce: Put the oil in a large pot with the onion and garlic. Saute over high heat, stirring with a wooden spoon, until the onion and garlic are soft, then add the coriander, cumin, curry powder and thyme. Mix until the spices start to stick to the pot, 3 to 4 minutes. Add the mango and mix until the spices loosen from the bottom of the pot, then add the tamarind juice and coconut milk. Lower the heat to medium-high and cook about 5 to 10 minutes, then add the salt and pepper and turn the heat down to medium. Cook for about 25 minutes, stirring occasionally. When the sauce has reduced by 25 percent, it¿s ready; transfer it to a bowl and set it aside.
For the marinade: Place all of the ingredients, except for the oil, in a food processor. With the processor running, add the oil slowly until the mixture forms a paste. Transfer the marinade to a large bowl. Cut the mahi mahi into 6-inch portions and then rub each piece of fish with marinade until well coated. Take a banana leaf and lay it flat, then wipe it with a wet, warm towel. Lay a piece of fish on top of the leaf and fold the leaf over it. Repeat with the remaining leaves and fish. Chill the wrapped fish pieces in the refrigerator for 2 hours, then steam them in a steamer until the fish and juices turn white, 10 to 15 minutes. Cut each piece in half, leaving it in the leaf, and pour the sauce over each serving. Serve with rice or any other starch.

Mahi Mahi With Citrus image

Provided by WendyMaq

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 garlic clove, minced
1/2 teaspoon dried thyme
salt & freshly ground black pepper
4 (6 ounce) skinless mahi mahi fillets, about 3/4 thick

Steps:

Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture, turn to coat, and marinate at room temperature for 10 minutes.
Heat grill pan or nonstick skillet over medium-high heat. Add fish and cook 3 to 4 minutes per side. Serve hot.

Nutrition Facts : Calories 207.6, Fat 8, SaturatedFat 1.3, Cholesterol 124.1, Sodium 150.1, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 31.5

Citrus Mahi Mahi Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds skinless mahi mahi fillets, cut into 3-inch pieces
Kosher salt
2 tablespoons achiote or annatto paste (or 1 tablespoon chili powder)
Juice of 1 lime
2 oranges (1 juiced; 1 halved and sliced)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 scallions, roughly chopped
2 tablespoons ancho chile powder
2 teaspoons apple cider vinegar
1 teaspoon packed brown sugar
8 sprigs thyme
6 bay leaves
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.

Mahimahi with Citrus Sauce, Apple Bananas, and Macadamia Nuts image

Provided by Roy Yamaguchi

Yield Serves 4

Number Of Ingredients 22

Citrus Sauce
3/4 cup water
1/3 cups sugar
1 tablespoon freshly crushed black peppercorns
2 tablespoons honey
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
3 tablespoons orange juice concentrate
1 tablespoon freshly squeezed lemon juice
3 tablespoons passion fruit syrup
2 teaspoons canola oil
Bananas
2 apple bananas
teaspoon shichimi
2 tablespoons sweetened coconut flakes
1 tablespoon canola oil
4 (6-ounce) mahimahi fillets
Salt
1 tablespoon canola oil
2 cups mesclun
1 cups julienned cucumber, for garnish
6 tablespoons chopped macadamia nuts, for garnish

Steps:

To prepare the sauce, in a saucepan, combine the water, sugar, and peppercorns. Bring to a boil over high heat, decrease the heat to medium, and simmer for 10 to 15 minutes, until the sauce becomes syrupy. Add the honey, orange zest, lemon zest, orange juice concentrate, lemon juice, syrup, and canola oil. Continue to simmer for 10 to 15 minutes, until the sauce is syrupy and reduced by one third. Pass through a fine-meshed sieve and keep warm.
Split the bananas in half lengthwise. Combine the shichimi and coconut flakes in a shallow bowl. Coat the cut side of each banana piece with the coconut mixture. Place a small sauté pan over medium heat and add the oil. When the oil is hot, add the bananas, coconut side down. Cook for about 2 minutes, or until golden brown. Turn and cook the other side for 1 minute, or until lightly browned. Remove from the heat and keep warm.
Season the mahimahi with salt. Place a sautéw pan over high heat and add the oil. Then the oil is hot, add the mahimahi. Cook for 2 minutes or until browned. Turn and cook the other side for 2 minutes, or until the flesh flakes with slight pressure with a fork.
To serve, divide the greens among 4 plates. Place the mahimahi on top of the greens and the banana on top of the mahimahi. Drizzle 3 to 4 tablespoons of the sauce around each serving. Garnish with the cucumber and macadamia nuts. Serve immediately.