Best Spicy Orange Glazed Grilled Mahi Mahi With Braised Fennel Recipes

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SPICY ORANGE GLAZED GRILLED MAHI-MAHI WITH BRAISED FENNEL



Spicy Orange Glazed Grilled Mahi-Mahi With Braised Fennel image

The glaze for the Mahi-Mahi contains some things you may not be familiar with such as; Sambal oelek which is a simple, spicy chili paste. There is no garlic or other spices included which allows you to add heat to a dish without altering other delicate flavors. This is a common table condiment in Asia and China. Thai chili: This is a small chili with a fiery punch that doesn't dissipate with cooking. It ranges in color from green to red when fully ripe. and Lemongrass: One of the most important herbs in Thai and Vietnamese cooking. It's a long, thin stalk with gray-green coloring with a sour-lemon flavor. These spices and herbs, blended together makes the glaze for this fish delicious and flavorful, albeit very spicy!

Provided by Witch Doctor

Categories     Mahi Mahi

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs mahi mahi fillets
3 fennel bulbs
2 garlic cloves, finely chopped
1 inch gingerroot, finely chopped
1 cup white wine
1 tablespoon olive oil
1 cup sugar
1 cup orange juice
1 Thai chile, deseeded
2 inches gingerroot, roughly chopped
1/2 garlic clove, crushed
1 stalk lemongrass, crushed and cut

Steps:

  • Juice one fennel bulb by either a) placing in a juicer, or b) placing in blender, then straining blender contents; discarding solids.
  • Cut each of the other two fennel bulbs into six pieces.
  • Lightly sautee garlic and ginger in olive oil, until translucent.
  • Add the cut fennel, white wine, and the fennel juice. Cook fennel until soft.
  • Season fennel with salt and pepper.
  • As fennel cooks, season the fish and place on grill (or grill pan). Cook about 3 to 4 minutes on each side.
  • Right before you remove fish from grill, brush on orange glaze. Serve fish with braised fennel.
  • For the Spicy Orange Glaze:.
  • Place sugar in a dry, hot pan, stirring until sugar is caramelized a golden brown.
  • Add juice, thai chili, ginger, garlic and the lemongrass. Cook until reduced to half.
  • Strain and chill until used to glaze the grilled mahi-mahi.

Nutrition Facts : Calories 482.1, Fat 4.9, SaturatedFat 0.8, Cholesterol 103.4, Sodium 220.9, Carbohydrate 72.4, Fiber 5.8, Sugar 56.3, Protein 29.2

SWEET SPICY BRAISED MAHI MAHI



Sweet Spicy Braised Mahi Mahi image

I love to use Asian flavored ingredients whenever I cook. I used to cook braised fish with many kinds of fish since I was living in Hokkaido where is famous for fresh seafood. But it is not easy to get fresh and many variety of seafood in my town. Whenever I get a good fish, it is a great opportunity for me to cook something...

Provided by Hidemi Walsh

Categories     Fish

Time 30m

Number Of Ingredients 9

1 stick sesame oil
1/2 Tbsp minced garlic
1 Tbsp grated ginger
1/2 c water
2 Tbsp white wine
2 tsp soy sauce
2 Tbsp sweet chili sauce
2 mahi mahi fillets (0.3lb each)
2 Tbsp minced scallon

Steps:

  • 1. In a skillet, heat sesame oil and cook garlic over medium heat until fragrant. Stir in ginger, water, white wine, soy sauce and sweet chili sauce. Bring to a boil.
  • 2. Place mahi mahi fillets into the skillet, reduce heat to medium-low heat, place a small lid (smaller than the skillet and large enough to cover mahi mahi fillets as otoshibuta, literally: drop-lids) and simmer until mahi mahi fillets are cooked thoroughly.
  • 3. When the mahi mahi are cooked, uncover, add scallions to the skillet and simmer for another 1 minute.
  • 4. Place mahi mahi fillet on each serving plate.

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.

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)



Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories     Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

  • In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
  • OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
  • Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

THE BEST MAHI-MAHI



The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

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.

KEY WEST GRILLED MAHI-MAHI



Key West Grilled Mahi-Mahi image

Mahi-mahi is a dolphin-fish, not to be confused with dolphins or porpoises which are mammals. This is a deliciuos recipe that I stole from another cooking site! Cooking time does include marinading time.

Provided by Teri8551

Categories     Mahi Mahi

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

1 lime, juice of
Rose's lime juice
2 tablespoons olive oil
1/2 teaspoon celery salt
1/8 teaspoon black pepper
6 drops cholula hot pepper sauce (or to taste)
1 tablespoon chopped scallion
1 tablespoon water
1 teaspoon honey
14 -16 ounces mahi mahi fillets (2)

Steps:

  • Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
  • Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
  • Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
  • Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
  • Serve Mahi-mahi with remaining sauce warmed.

GRILLED MAHI-MAHI WITH MANGO HABANERO SALSA



Grilled Mahi-Mahi with Mango Habanero Salsa image

Make and share this Grilled Mahi-Mahi with Mango Habanero Salsa recipe from Food.com.

Provided by Blayke Humphrey

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 (7 ounce) mahi mahi fillets
1 tablespoon kosher salt
2 tablespoons cracked black pepper
2 cups mangoes, peeled and cubed
1/2 cup sweet kernel corn
1/2 lime, juiced
1/2 lemon, juiced
1/2 cup grape tomatoes, quartered
2 teaspoons olive oil
1 habanero pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Mix all ingerdients in salsa together, except mango.
  • Cover and chill overnight.
  • Grill Mahi Mahi on a hot grill, 5 min.
  • each side and season with salt and cracked pepper.
  • Add mango to salsa just before serving and mix well.
  • Place salsa on Mahi Mahi steaks and serve.

MAHI MAHI WITH A PEAR AND JALAPENO CHUTNEY



Mahi Mahi With a Pear and Jalapeno Chutney image

DH and I made this easy recipe from my "The New Legal Seafoods" cookbook a few nights ago. We opted to prepare the mahi mahi in our stovetop grill pan, which worked well. I halved the recipe with great success, though I only needed one pear. According to the recipe, the fruit chutney also works well with swordfish, tuna, snapper, and even pork and will keep for several days if refrigerated. However, it cautions that if you are going to save extra sauce, omit the mint until just before serving.

Provided by Dr. Jenny

Categories     Healthy

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon grapeseed oil
1/3 cup chopped red onion
2 -3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1/3 cup sugar
1 -2 teaspoon lemon zest
5 medium-hard pears, peeled and diced (about 2 cups)
3 tablespoons chopped scallions, both white and green parts
1 jalapeno, seeded and minced
2 tablespoons diced red peppers
2 -3 tablespoons julienned of fresh mint (optional)
2 lbs mahi mahi

Steps:

  • Heat the oil in a large, nonreactive saucepan and add the onion. Cook, stirring constantly for 1 minute.
  • Add the orange and lemon juices, wine, sugar, and lemon zest. Cook over high heat, stirring frequently, until the juices are reduced by half.
  • Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through, but still have some texture, 5 to 10 minutes.
  • Place the mixture in a bowl and let cool. Stir in the scallions, jalapeno, red pepper, and mint (if using).
  • Mahi mahi fillets can be thick, so cut them cross-wise into 1 inch thick pieces, if necessary. Oil the fillets and broil or grill until done. It is unnecessary to turn the fish.
  • Remove from the heat and top each serving with at least 1 Tb of the chutney.

Nutrition Facts : Calories 474.2, Fat 5.4, SaturatedFat 0.8, Cholesterol 165.5, Sodium 204.6, Carbohydrate 64.7, Fiber 9.5, Sugar 46.7, Protein 43.4

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