Best Mahi Mahi With Pineapple Glaze Peppers And Coconut Rice Recipes

GRILLED MAHI-MAHI WITH PINEAPPLE RUM GLAZE

Steps:

• In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
• Season to taste with salt and pepper.
• Preheat grill to medium high.
• Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.

PINEAPPLE-COCONUT MAHI-MAHI RECIPE

Steps:

• Preheat oven to 425. Grease a baking pan, place filets in bottom of pan. Sprinkle with spices (to taste). Cover with pineapple chunks. Cover pan with foil and bake for 10 minutes. Sprinkle with coconut flakes and return to oven for 5 more minutes, uncovered.

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.

GRILLED MAHI MAHI W. HONEY-MACADAMIA CRUST AND PINEAPPLE-GINGER

Steps:

• Rub fillets lightly with oil; sprinkle with salt and pepper.
• Place fish on grill over a medium-hot fire; cook for 5 to 6 minutes per side.
• While second side is cooking, coat the exposed side lightly with honey and sprinkle with crushed mac nuts.
• Flip again; cook another minute or until crust is golden brown.
• Check for doneness by cutting into a piece; it should be completely opaque all the way through.
• Remove fish from grill, cut each in half, and serve.
• Pineapple-Ginger Relish:.
• Combine all ingredients in a small bowl; mix well.
• Refrigerate until ready to use.
• Makes about 1 1/2 cups.