Best Mahi Mahi Saute With Grapefruit Mojo Recipes

MAHI MAHI WITH ASIAN SAUCE RECIPE

Mahi Mahi with Asian Sauce Recipe image

Provided by Peonys

Number Of Ingredients 11

Ingredients

Asian Sauce:
2 pounds Mahi Mahi Steaks
Butter
White pepper
Asian Sauce
1 cup green onions
1 teaspoons fresh ginger
1 teaspoons garlic
3 teaspoons sesame oil
2 Tablespoons oyster sauce
2 Tablespoons orange juice

Steps:

Grill fillets on grile while brushing the fish with melted butter. Season while grilling with salt and white pepper. In stainless steel pan, heal all ingredients blending well. (Do not cook). Pour sauce over the cooked Mahi Mahi. Serve with long grained rice.

MAHI MAHI IN MOJO SAUCE

Mahi Mahi in Mojo Sauce image

Mojo is a sauce which is traditionally poured over grilled or fried fish just before seving. In this recipe, which uses mahi mahi fillets, the fish and mojo are cooked together.

Provided by sebastian antonio

Categories Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 (6 ounce) mahi mahi steaks
2 teaspoons salt
2 teaspoons lime juice
1/8 teaspoon ground black pepper
12 ounces diced tomatoes
2 small yellow onions, sliced
2 garlic cloves, crushed
12 manzanilla olives, pitted
1 tablespoon capers
2 tablespoons extra virgin olive oil
2 bay leaves
1 cup dry white wine
1 red bell pepper, chopped

Steps:

1 preheat the oven to 350 degrees.
2-season fish with salt, pepper and lemon, and place in a glass baking dish.
3 pour all the other ingredients over the mahi mahi. Cook at 350 for 25 minute.

Nutrition Facts : Calories 294.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 124.2, Sodium 1386.4, Carbohydrate 10.8, Fiber 2.4, Sugar 5.6, Protein 33.1

MAHI-MAHI SAUTE WITH GRAPEFRUIT MOJO RECIPE

Mahi-Mahi Saute With Grapefruit Mojo Recipe image

Provided by á-174942

Number Of Ingredients 25

Ingredients

GRAPEFRUIT MOJO:
4 mahi-mahi fillets - (8 oz ea)
1 tablespoon olive oil - (to 2 tbspns)
1 grapefruit peeled, and cut into sections for serving
Zest and juice of 2 grapefruits
Zest and juice of 2 limes
1 small white onion thinly sliced
1 teaspoon minced or pressed garlic
2 tablespoons cider vinegar
6 tablespoons olive oil
Salt to taste
Freshly-ground black pepper to taste
SHRIMP MOFONGO:
2 tablespoons vegetable oil - (to 3 tbspns)
2 green plantains peeled, and sliced 1/4" thick
2 slices bacon coarsely chopped
4 large shrimp peeled, deveined, and chopped
1 teaspoon minced or pressed garlic
BLACK BEAN SCOTCH BONNET PUREE:
2 tablespoons olive oil
1 garlic clove minced or pressed
1 small onion chopped
1 Scotch bonnet cored, seeded, and minced
1 cup cooked black beans (canned or freshly cooked)
1 cup chicken broth

Steps:

For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonreactive bowl and stir to mix. Season to taste with salt and pepper. Arrange the mahi-mahi fillets in a shallow dish and spoon half of the grapefruit mojo over the fish. Reserve the remaining mojo for serving. Marinate the fish in the refrigerator for 2 hours. For the mofongo: Heat the oil in a large skillet, preferably nonstick. Fry the plantain slices in batches over medium-high heat until golden brown. Drain on paper towels and set aside. Wipe out the skillet, add the bacon and fry until crisp. Add the shrimp and garlic and continue cooking for 3 minutes, stirring occasionally. Put the mixture in a food processor, add the plantain slices and pulse just until coarsely chopped. Transfer the mofongo to a bowl, season to taste with salt and pepper, cover to keep warm and set aside. For the black bean purée: Heat the olive oil in a medium skillet, add the garlic, onion and Scotch bonnet and sauté over medium heat until tender and fragrant, 3 to 4 minutes. Stir in the black beans and chicken broth and cook, uncovered, over medium heat for 15 minutes. Puree the mixture in blender or food processor until smooth, season to taste with salt and pepper and set aside. Cover to keep warm. Heat the oil in a large skillet, preferably nonstick. Take the fish from the mojo marinade and sauté over medium-high heat until just opaque through, about 3 to 5 minutes per side, depending on the thickness of the fish. To serve, ladle the warm black bean purée onto individual plates and mound the shrimp mofongo in the center. Lean the fish fillets against the mofongo and drizzle the remaining mojo sauce over the fish. Garnish the plates with grapefruit slices and serve. This recipe yields 4 servings. Along with his wife, Maryann, Chef Blitz recently opened a second, more casual restaurant, called Mojo, refering to the Cuban sauce/marinade of the same name. Mojo is traditionally made with sour oranges, garlic, onions and olive oil, but here the chef interprets the sauce with grapefruit and lime. Mofongo is a Puerto Rican dish based on plantains (starchy cooking bananas), usually with fried pork rinds, here with shrimp and a touch of bacon.