Best Steamed Mahi Mahi With Vegetables And Garlic Mustard Sauce Recipes

STEAMED MAHI MAHI

Steps:

• Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
• Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
• Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
• Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

MAHI-MAHI WITH GARLIC-LIME OIL

Steps:

• Prepare an outdoor grill for medium-high heat.
• Heat the oil and garlic in a small skillet over medium heat and cook, swirling the pan occasionally, until the garlic is soft, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Add the lime juice, cilantro and 1/2 teaspoon salt, whisk to combine and set aside.
• Sprinkle the mahi-mahi generously with salt and pepper. Lightly oil the grill grates. Place the fish on the grill, rounded-side down, and cook until it releases from the grill and has grill marks, about 5 minutes. Carefully flip the fish and continue to cook until firm to the touch, about 5 minutes more.
• Divide the fish among 4 plates and spoon some of the garlic-lime oil over top. Serve with lime wedges and cooked white rice and the remaining sauce on the side. Sprinkle with cilantro leaves.

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.

ACCIDENTAL FISH

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Rub the mahi mahi fillets with the olive oil and lay into a baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
• While the mahi mahi bakes, melt the butter in a saucepan over medium heat.
• Stir the garlic, lemon juice, and hot sauce into the melted butter; simmer together for 1 minute. Add the tomato and green onion to the butter mixture; cook and stir until hot. Spoon over the baked fish to serve.

GARLIC MUSTARD MAHI MAHI (MAHIMAHI)

Steps:

• Mix the garlic, lemon juice, mustard, apple juice, water, and thyme in a small bowl.
• Heat the olive oil in a shallow non-stick pan over medium heat.
• Cook the filets until they are golden (about 10 minutes).
• Turn the filets and pour the sauce ingredients over them.
• Cook over medium-high heat until the sauce reduces and the filets are done,(about 10 minutes).
• Serve over vegetables.

MAHI-MAHI IN GINGER SCALLION SAUCE

Steps:

• Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
• Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
• While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
• Preheat the oven to 250 degrees.
• Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
• Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
• Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
• Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.