Best Mahi Mahi With Blood Orange Avocado And Red Onion Salsa Recipes

Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa image

Provided by kittang

Categories Mahi Mahi

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 cara cara oranges or 1 regular orange
1/2 cup cubed avocado (1/3 inch cubes)
1/3 cup chopped red onion
2 teaspoons minced red jalapeno chiles, to taste (remove seed and membrane for less heat)
2 teaspoons fresh lime juice
2 teaspoons olive oil
2 mahi mahi fillets (6 ounce each)

Steps:

Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

Mahimahi with Orange Salsa image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Steps:

Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

Grilled Mahi Mahi with Blood Orange Sauce and Salsa image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 17

4 (6 ounce) mahi mahi fillets
Coarse salt
1 tablespoon olive oil
4 blood oranges, peeled and sectioned
1 bunch cilantro, leaves only, roughly chopped
1 Arbol chile
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup butter, cut into 1/2 inch cubes

Steps:

Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

Grilled Mahi Mahi With Avocado Salsa image

Provided by Clorissasue

Categories Mahi Mahi

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

1 ripe avocado
2 roma tomatoes
1 cup minced red onion
1 jalapeno pepper, minced
1/2 cup fresh cilantro
1 lime, juice of
1/2 teaspoon kosher salt
3 lbs mahi mahi, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 lime, juice of
1/2 teaspoon kosher salt

Steps:

Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
Mix together and store in fridge can be made hours before.
Meanwhile take mahi mahi and cut into strips.
Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
Grill over coals or on a grill or under broiler for 6-8 minutes per side.
Serve fish with salsa on top.