Best Mojo Mahi Mahi With Toasted Quinoa Recipes

Mahi Mahi in Mojo Sauce image

Provided by sebastian antonio

Categories Mahi Mahi

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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:

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

Grilled Mahi-Mahi with Mojo image

Provided by Food Network Kitchen

Categories main-dish

Time 17m

Yield 2 servings

Number Of Ingredients 9

2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for brushing
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish
Two 5- to 6-ounce mahi-mahi fillets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mixed greens, for serving

Steps:

Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay 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.
Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams

Asian-Style Baked Mahi Mahi image

Provided by Guy Fieri Bio & Top Recipes

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 cup coconut milk
1/2 cup low-sodium chicken stock
1 teaspoon fish sauce
1 tablespoon lime juice
1 (2-inch) piece ginger, sliced into coins
1 serrano pepper, seeds removed and minced
1 tablespoon roughly chopped garlic
3/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 cup fresh Thai basil, chiffonade
4 (6-ounce) portions mahi mahi
1 leek, white part only, cleaned and julienned
1 red bell pepper, julienned
2 large carrots, peeled and julienned
1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish

Steps:

In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
Preheat the oven to 325 degrees F.
Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.