Best Broiled Mahi Mahi With Capers And Fresh Tomato Sauce Recipes

MAHI MAHI RECIPE WITH LEMON GARLIC SAUCE

Steps:

• Season the mahi mahi. Gently pat each mahi-mahi fillet dry with paper towels and generously season both sides of each fillet with salt and lemon pepper. Set aside.
• Prepare the ingredients for the Lemon garlic sauce. Thinly slice one lemon and juice the other lemon into a small bowl so that you have approximately 4 tablespoons of fresh lemon juice. Mince the garlic and set it aside so that it is already ready for when it's time to cook the butter sauce.
• Pan sear the mahi mahi. Add the olive oil to a large skillet set over medium-high heat. Once the olive oil is nice and hot, carefully add each fillet. Sear, undisturbed, until nicely golden brown on the bottom, and the sides are cooked just past halfway up the fillets, about 4 minutes depending on the thickness of your fish (the fish is cooked when it's no long opaque-looking). Flip and continue to cook on the other side until just cooked through, about 2-4 minutes more (mahi-mahi should reach an internal temperature of 137°F). Remove from heat and transfer fillets to a serving plate.
• Prepare the garlic butter sauce. In the same skillet (or in a new one), heat the butter, lemon juice, and lemon slices over medium heat. Heat until the butter is melted and just starting to bubble. Stir in the garlic, reduce heat to low, and continue to cook for 1 minute, or until the garlic is lightly golden. Stir in the fresh minced parsley and drained capers (optional).
• Combine and serve. Spoon the garlic butter sauce over the mahi-mahi and serve immediately.

GRILLED MAHI-MAHI WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD

Steps:

• Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
• Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
• Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
• Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
• Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.

MAHIMAHI WITH ONION, CAPERS, AND LEMON

Steps:

• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.
• Preheat broiler.
• Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.
• Serve fish topped with onion mixture and sprinkled with parsley.

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE

Steps:

• Cut Mahi Mahi into 6 8-oz fillets.
• Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
• Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
• Melt butter in a small sauce pan, skim off excess fat (clarify).
• Preheat the Bar-B-Q to high.
• Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
• Return sauce to the sauce pan on low heat,.
• Add tomatoes, capers and fresh parsley; warm throughly only.
• Add a dash or two of cayenne.
• Salt and pepper to taste.
• Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.