Best Greek Style Marinated Mahi Mahi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIME-MARINATED MAHI MAHI



Lime-Marinated Mahi Mahi image

You can substitute a lighter olive oil for the extra-virgin olive oil. Serve over rice.

Provided by ErikaTC

Categories     Seafood     Fish     Mahi Mahi

Time 35m

Yield 2

Number Of Ingredients 9

¾ cup extra-virgin olive oil
1 clove garlic, minced
⅛ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 pinch salt
2 tablespoons lime juice
⅛ teaspoon grated lime zest
2 (4 ounce) mahi mahi fillets
2 twists lime zest

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
  • Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
  • Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
  • Garnish with the twists of lime zest to serve.

Nutrition Facts : Calories 860 calories, Carbohydrate 2.5 g, Cholesterol 81.8 mg, Fat 84.9 g, Fiber 0.5 g, Protein 21 g, SaturatedFat 12 g, Sodium 99.4 mg, Sugar 0.4 g

THE BEST MAHI-MAHI



The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

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.

GREEK-STYLE MAHI MAHI



Greek-Style Mahi Mahi image

Provided by Melissa Roberts

Categories     Fish     Broil     Quick & Easy     Dinner     Mayonnaise     Feta     Lemon     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
4 (6-ounces) pieces mahimahi fillet (1 1/2 inches thick) with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 tablespoons chopped mint
2 tablespoons chopped dill
1 teaspoon fresh lemon juice
8 very thin lemon slices

Steps:

  • Preheat broiler.
  • Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
  • Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
  • Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
  • Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
  • Serve with:
  • toasted orzo with saffron and fennel

LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE



Lemon & Honey Marinated Mahi-Mahi W/ Glaze image

I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*

Provided by GenYChef

Categories     Mahi Mahi

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

2 (4 ounce) mahi mahi fillets
1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)
1 1/2 tablespoons red wine vinegar
3 garlic cloves, crushed
1/2 teaspoon lemon juice
1/2 teaspoon hoisin sauce
3/4-1 tablespoon olive oil
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon salt (to taste)
1/4 teaspoon ginger powder

Steps:

  • Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
  • In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
  • Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
  • When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
  • Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
  • Add the olive oil and coat the pan evenly.
  • As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
  • Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
  • Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
  • Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
  • Remove the fillets to a serving plate and cover.
  • Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
  • Spoon the glaze over each fillet and serve.

Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 0.9, Cholesterol 82.8, Sodium 268, Carbohydrate 15.4, Fiber 0.2, Sugar 13.4, Protein 21.4

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #very-low-carbs     #seafood     #barbecue     #easy     #fish     #dietary     #low-sodium     #low-carb     #low-in-something     #saltwater-fish     #mahi-mahi     #equipment     #grilling     #3-steps-or-less

Related Topics