Best Broiled Mahi Mahi With Parsleyed Tomatoes And Feta Recipes

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.

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

Steps:

• Preheat broiler and line a large shallow baking pan with foil.
• Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
• Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
• Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
• Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

TOMATO BASIL MAHI MAHI

Steps:

• Preheat oven to 375 degrees.
• Place parchment paper on baking sheet, and mahi in middle of paper.
• Dust paprika over fish to help browning.
• Squeeze lemon juice and spread chopped garlic over fish.
• Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
• Sprinkle fresh basil and salt and pepper to taste.
• Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
• Tomatoes should be cooked and fish opaque.

BROILED MAHI-MAHI WITH CAPERS AND FRESH TOMATO SAUCE

Steps:

• Preheat oven broiler to high.
• Place the mahi-mahi fillets in an ovenproof flat dish. Sprinkle with salt and pepper and the thyme and 2 tablespoons of the olive oil. Set aside and cover with plastic wrap. Let stand in a cool place for 15 minutes.
• Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Add the shallots and the capers. Cook until wilted. Add the tomatoes, salt, pepper and the garlic. Cook, stirring, for 3 minutes. Add the vinegar, cook briefly and blend well. Remove from the heat and keep warm.
• Place the mahi-mahi fillets under the broiler about 4 inches from the source of heat. Cook about 3 minutes. Carefully flip the fillets and cook for 3 minutes more or until the fish is cooked through. Do not overcook.
• Transfer the fish to a warm serving plate and spoon equal portions of the tomato sauce over them. Sprinkle with basil and serve immediately.

MEDITERRANEAN MAHI MAHI

Steps:

• In a large ovenproof skillet, saute onion and green pepper in 1-1/2 teaspoons oil until tender. Add garlic; saute 1 minute longer. , Stir in the salsa, wine, olives and Greek seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Transfer to a bowl; set aside., Sprinkle mahi mahi with salt and pepper. In the same skillet, lightly brown fillets in remaining oil for 2 minutes on each side. Spoon salsa mixture over fillets. , Bake, uncovered, at 425° for 6 minutes. Sprinkle with cheese; bake 2-3 minutes longer or until fish just turns opaque.