Best Mahi Mahi With Citrus Recipes

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BAKED CITRUS MAHI MAHI



Baked Citrus Mahi Mahi image

Make and share this Baked Citrus Mahi Mahi recipe from Food.com.

Provided by Parsley

Categories     Mahi Mahi

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs boneless mahi mahi fillets, skinned (about 8 fillets)
2 tablespoons lemon juice
3 tablespoons butter, melted (optional)
1/2 teaspoon ground ginger
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/4 teaspoon paprika
8 orange slices
20 ounces crushed pineapple, partially drained-you still want some juice

Steps:

  • Preheat oven to 375. Lightly grease one or two (you'll probably need two) baking dishes.
  • Wash and pat dry Mahi Mahi fillets and lay them in a single layer in the baking dishe(s).
  • Drizzle fillets with lemon juice, then melted butter (if using it). Sprinkle evenly with the ginger, salt, pepper, and paprika.
  • Place an orange slice over each fillet.
  • Evenly pour the crushed pineapple over all the fillets.
  • Bake at 375 for about 20-30 minutes or until fillets are opaque; do not overbake.

Nutrition Facts : Calories 146.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 82.7, Sodium 173.4, Carbohydrate 13.2, Fiber 0.9, Sugar 11.4, Protein 21.4

CITRUS GLAZED MAHI MAHI



Citrus Glazed Mahi Mahi image

Make and share this Citrus Glazed Mahi Mahi recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 mahi mahi steaks
1 orange, juice of
1 lemon, juice of
1 lime, juice of
1/3 cup water
1/3 cup granulated sugar
1 pinch salt

Steps:

  • Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet.
  • Mix well and bring to a boil over medium heat.
  • Cook until reduced by one half.
  • Let cool until the glaze is thick and sticky.
  • Brush over grilled Mahi Mahi steaks (or other fish) during the last two minutes of cooking.
  • Pour remaining glaze over steaks when plated.

BAKED MAHI MAHI WITH CITRUS GLAZE



Baked Mahi Mahi with Citrus Glaze image

Baked Mahi Mahi with Citrus Glaze | This Baked Mahi Mahi with Citrus Glaze is healthy, nutritious and delicious! | A Wicked Whisk | https://www.awickedwhisk.com

Provided by Heather - A Wicked Whisk

Number Of Ingredients 14

Citrus Glaze
4 tbl butter (, divided)
2 tbl olive oil
1/8 red onion (, sliced very thin and diced fine)
1/2 orange (, zest and juice + extra zest for garnish)
1/2 lemon (, zest and juice)
1/2 tsp garlic powder
1 tsp cornstarch
Ground red pepper powder to taste
Salt and pepper to taste
4 4 oz Mahi Mahi fillets
Non stick spray
2 tbl olive oil
Parsley for garnish

Steps:

  • Preheat your oven to 400 degrees.
  • In a small saucepan, add 2 tablespoons of butter and when melted, add in the diced red onion. Cook for 1 minute and then add in the rest of your butter and olive oil and then cook for another 2 minutes, letting the butter brown slightly.
  • Add in the garlic powder, salt and pepper and the juice and zest of both the lemon and the orange. If you do not want your glaze to be spicy, do not add in the ground red pepper powder but if you do, add that in at this time as well.
  • Whisk everything together and bring to a low boil.
  • Spoon out 2 or 3 tablespoons of the sauce into a small bowl and add in your cornstarch.
  • Whisk to create a slurry and the and to the saucepan, stirring rapidly.
  • Reduce the heat and let it simmer.
  • Next, spray a cooking sheet with nonstick spray and lightly rub your fish fillets with olive oil and season with salt and pepper.
  • Place on your cooking sheet and cook for 20 minutes if fresh or 25 minutes if frozen. Your fish should be flaky and opaque.
  • Remove from the oven and drizzle with the citrus glaze.
  • Garnish with some left over orange zest and chopped parsley.

Nutrition Facts : ServingSize 4 g, Calories 325.3 kcal, Carbohydrate 3.6 g, Protein 20.4 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 111.1 mg, Sodium 9.8 mg, Fiber 0.5 g, Sugar 1.8 g, UnsaturatedFat 14.9 g

CITRUS GLAZED MAHI MAHI



Citrus Glazed Mahi Mahi image

This Citrus Glazed Mahi Mahi is light with the perfect combination of sweet and spicy. This meal takes only a few minutes from start to finish, making it the perfect option for a weeknight dinner.

Provided by Cooking With Fudge

Categories     Main Course

Number Of Ingredients 7

1 pound mahi mahi fillets
Avocado oil spray (or any cooking spray of your choice)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons low sugar orange marmalade
1 orange, juiced and zested
1/2 teaspoon red pepper flakes, optional

Steps:

  • Preheat your oven to 550 degrees.
  • Put the fish in a baking dish.
  • Spray with avocado oil spray and season with salt and pepper.
  • Bake for 7-10 minutes.
  • While the fish is cooking, heat the orange marmalade, 2-3 tablespoons of orange juice, and red pepper flakes in a sauce pan.
  • Once the fish is done, top with the sauce and garnish with orange zest.

Nutrition Facts : Calories 162 kcal, ServingSize 1 serving, Carbohydrate 17 g, Protein 21 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 406 mg, Fiber 1 g, Sugar 15 g

MAHI MAHI WITH CITRUS



Mahi Mahi With Citrus image

Sturdy fish good for pan or grilling. Tangy citrus and toasty garlic cloves - turn leftovers to a Mahi Mahi salad lunch by adding cucumber and scallinon and a drop or two of mayo.

Provided by thekahns41

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 garlic clove, minced
1/2 teaspoon dried thyme
4 (6 ounce) skinless mahi mahi fillets, about 3/4 in thick
salt & freshly ground black pepper

Steps:

  • Whisk together oil, lemon juice, lime juice, garlic, thyme, and salt and pepper to taste. Place fish in a shallow dish, drizzle with citrus mixture.
  • Heat grill pan or nonstick skillet over medium-hi heat. Add fish and cook 3-4 minutes per side.

Nutrition Facts : Calories 207.5, Fat 8, SaturatedFat 1.3, Cholesterol 124.1, Sodium 150.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 31.5

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI



Cuban-Style Orange Citrus Grilled Mahi-Mahi image

A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Four 4-ounce mahi-mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette, plus more for drizzling
Vegetable oil, for oiling the grill grates
3 slices bacon, cut crosswise into 1/2-inch strips
1 small red bell pepper, diced
1/2 small red onion, diced
2 cups long grain white rice
1/2 teaspoon ground cumin
One 14.5-ounce can black beans, drained and rinsed
1/4 cup plantain chips, crushed
1 lime, quartered

Steps:

  • Preheat an outdoor grill to medium-high heat.
  • Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
  • Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
  • Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
  • Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.

CITRUS MAHI MAHI TACOS



Citrus Mahi Mahi Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds skinless mahi mahi fillets, cut into 3-inch pieces
Kosher salt
2 tablespoons achiote or annatto paste (or 1 tablespoon chili powder)
Juice of 1 lime
2 oranges (1 juiced; 1 halved and sliced)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
3 scallions, roughly chopped
2 tablespoons ancho chile powder
2 teaspoons apple cider vinegar
1 teaspoon packed brown sugar
8 sprigs thyme
6 bay leaves
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

  • Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
  • Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
  • Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.

MAHIMAHI WITH CITRUS SAUCE, APPLE BANANAS, AND MACADAMIA NUTS



Mahimahi with Citrus Sauce, Apple Bananas, and Macadamia Nuts image

Provided by Roy Yamaguchi

Categories     Citrus     Fish     Fruit     Nut     Sauté     Wheat/Gluten-Free     Dinner     Apple     Banana     Macadamia Nut     Seafood     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 22

Citrus Sauce
3/4 cup water
1/3 cups sugar
1 tablespoon freshly crushed black peppercorns
2 tablespoons honey
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
3 tablespoons orange juice concentrate
1 tablespoon freshly squeezed lemon juice
3 tablespoons passion fruit syrup
2 teaspoons canola oil
Bananas
2 apple bananas
teaspoon shichimi
2 tablespoons sweetened coconut flakes
1 tablespoon canola oil
4 (6-ounce) mahimahi fillets
Salt
1 tablespoon canola oil
2 cups mesclun
1 cups julienned cucumber, for garnish
6 tablespoons chopped macadamia nuts, for garnish

Steps:

  • To prepare the sauce, in a saucepan, combine the water, sugar, and peppercorns. Bring to a boil over high heat, decrease the heat to medium, and simmer for 10 to 15 minutes, until the sauce becomes syrupy. Add the honey, orange zest, lemon zest, orange juice concentrate, lemon juice, syrup, and canola oil. Continue to simmer for 10 to 15 minutes, until the sauce is syrupy and reduced by one third. Pass through a fine-meshed sieve and keep warm.
  • Split the bananas in half lengthwise. Combine the shichimi and coconut flakes in a shallow bowl. Coat the cut side of each banana piece with the coconut mixture. Place a small sauté pan over medium heat and add the oil. When the oil is hot, add the bananas, coconut side down. Cook for about 2 minutes, or until golden brown. Turn and cook the other side for 1 minute, or until lightly browned. Remove from the heat and keep warm.
  • Season the mahimahi with salt. Place a sautéw pan over high heat and add the oil. Then the oil is hot, add the mahimahi. Cook for 2 minutes or until browned. Turn and cook the other side for 2 minutes, or until the flesh flakes with slight pressure with a fork.
  • To serve, divide the greens among 4 plates. Place the mahimahi on top of the greens and the banana on top of the mahimahi. Drizzle 3 to 4 tablespoons of the sauce around each serving. Garnish with the cucumber and macadamia nuts. Serve immediately.

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