Best Yucca And Sweet Potato Crusted Mahi Mahi Recipes

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ISLAND-STYLE BAKED MAHI MAHI



Island-Style Baked Mahi Mahi image

This is a quick and delicious way to prepare the bountiful mahi mahi from our beloved Maui. Enjoy this taste of the islands!

Provided by mauigirl

Time 20m

Yield 4

Number Of Ingredients 9

3 tablespoons olive oil
3 tablespoons butter
2 large eggs
1 cup shredded Parmesan cheese
3 tablespoons all-purpose flour
4 (6 ounce) mahi mahi fillets
salt and ground black pepper to taste
½ cup finely chopped toasted macadamia nuts
1 cup mango salsa

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat olive oil and butter in an oven-proof pan over low heat until butter is melted. Remove from the heat.
  • Beat eggs in a small, shallow dish. Mix Parmesan and flour in a second shallow dish.
  • Season mahi mahi fillets with salt and pepper. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into Parmesan mixture to coat both sides. Lay each fillet into the melted butter mixture, then turn each piece over to coat. Sprinkle macadamia nuts evenly over each fillet.
  • Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, 7 to 11 minutes, depending on the thickness of the fillets.
  • Place each fillet on a serving plate and top with 1/4 cup mango salsa.

Nutrition Facts : Calories 742.6 calories, Carbohydrate 38 g, Cholesterol 257.6 mg, Fat 47.4 g, Fiber 2.5 g, Protein 44.5 g, SaturatedFat 13.5 g, Sodium 1198.2 mg, Sugar 1.2 g

POTATO CRUSTED MAHI



Potato Crusted Mahi image

Provided by Bobby Flay

Categories     main-dish

Time 44m

Yield 1 serving

Number Of Ingredients 12

1-ounce potato pearls
1/4-ounce butter, softened
1 teaspoon chopped parsley leaves
Salt and freshly ground black pepper
1 (12-ounce) mahi fillet
1/2 tablespoon herb butter
3 tablespoons garlic lime broth, plus another 3 tablespoons
2 tablespoons white wine
5 cloves garlic, roasted
1/2-ounce fried spinach
1 lemon wedge, for garnish
1 sprig parsley, for garnish

Steps:

  • Preheat the oven to 250 degrees F.
  • In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside.
  • Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig.

SWEET POTATO-CRUSTED MAHI-MAHI WITH ROASTED RED PEPPER SAUCE



Sweet Potato-Crusted Mahi-Mahi with Roasted Red Pepper Sauce image

We think this is one fine fancy-pants dish. The sweet potato crust not only seals in the succulence of the fish but also gives it a crunchy, caramelized coating. The sauce of roasted red peppers simmered with lots of aromatics makes for a sexy finish.

Yield feeds 4

Number Of Ingredients 16

2 red bell peppers
1/4 cup olive oil
1/2 cup chopped red onion
1 shallot, peeled and minced
Pinch each of kosher salt and black pepper
2 tablespoons minced garlic
1 cup chicken broth or stock (to make your own, see page 168)
1/2 cup Mutha Sauce (page 165)
1 tablespoon heavy cream
Juice of 1/8 lemon
4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thick fish fillets (about 1 1/2 pounds)
Kosher salt and black pepper
1/4 cup Creole mustard (preferably Zatarain's) or Dijon mustard
2 cups peeled, shredded yams or sweet potatoes
Coarsely ground black pepper
1/2 to 2/3 cup olive oil

Steps:

  • Preheat the broiler. Line a small low-sided pan with aluminum foil. Set the peppers in it and stick the pan under the flaming hot broiler. Broil for 4 to 5 minutes on each side, til the skin blisters and blackens. Drop the peppers into a brown paper bag and seal them up for several minutes to let the steam loosen their skins. Pull the peppers out, peel, and remove the seeds. Dice the flesh and set aside.
  • Whip up the sauce. Fling a saucepan over medium-high heat. Pour in the oil and let it heat. Add the onions and shallots, seasoning with a pinch of salt and pepper. Cook til soft. Add the garlic and cook for 1 minute more before dumping in the peppers. Douse with the broth, Mutha Sauce, heavy cream, and lemon juice. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor. Whirl til smooth, and scrape the sauce back into the saucepan. Keep warm.
  • Inspect your fish fillets. If they have high spots, slice these down to get the thickness as even as possible. Season the fillets with salt and pepper, and spread the top side of each with 1 scant tablespoon of mustard.
  • Take handfuls of shredded potatoes and squeeze out the moisture. Press 4 to 5 tablespoons of shreds onto the top of each fillet so they stick to the mustard. Grind on lots of black pepper, and season with a pinch of salt.
  • Pour 1/2 cup of the oil into a nonstick frying pan. Set over medium heat til it sizzles when a drop of water is added. Cook 1 or 2 fillets at a time, potato side down first. Don't crowd the pan. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned. Don't check til the fish has been cooking for at least 2 minutes. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through. Remove from the pan and drain on paper towels while cooking the other fillets. Add more oil as necessary, but be sure it's nice and hot before adding more fish.
  • Ladle a puddle of sauce onto each of 4 plates. Nestle a fillet on top, and serve.

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.

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