FRESH BAKED MAHI-MAHI

  • 6 pieces mahi-mahi at 6 oz. each
  • 1/2 c. Raspberry Vinegar
  • 1/4 c. balsamic vinegar
  • 3/4 c. cream
  • Salt and pepper to taste
  • 1 tbsp. butter

    Rub the butter on bottom of the baking dish and
    arrange the fish in the dish. Pour the vinegars and
    cream over the fish and sprinkle with salt and pepper.
    Cover with parchment paper and bake in oven at 450
    degrees for 12 minutes.
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GRILLED MAHI MAHI

  • Mahi Mahi (dolphin) fillets
  • Italian dressing

    Cut fillets into 1 1/2 inch to 2 inch strips. Marinate fillet
    in Italian dressing for several hours. Place fillets on a
    greased grill rack over hot charcoal. Cook until fish
    flakes when tested.
MAHI MAHI, SESAME

  • 2 lbs. Mahi Mahi (dolphin), skinned and cleaned of
    dark parts
  • 6 oz. butter
  • Salt and pepper to taste
  • 1 whole egg, beaten slightly
  • 1/4 c. heavy cream
  • 3 tbsp. sesame seeds, mixed well together with 2
    tbsp. flour
  • Light Supreme Sauce (recipe below)

    Portion fillets of fish into approximately 5 ounce
    servings. Season with salt and pepper and dust lightly
    with flour. Dip into egg and cream mixture, then into
    flour and sesame seed mixture. In the meantime, heat
    saute pan with butter; place fish fillets and brown
    golden on both sides and remove from pan (keep
    warm).
    Light Supreme Sauce: Melt 2 tablespoons butter. Stir
    in 1 tablespoon flour to make a smooth roux. Slowly
    add 1 cup of chicken broth; blend smoothly. Let
    simmer 10 minutes and add heavy cream. Add salt
    and pepper. Serve 3 tablespoons of sauce on a plate
    and place crisp browned fish on top. Serve.
MAHI MAHI MAUI STYLE
  • 1 1/2 lb. mahi mahi
  • 2 tbsp. butter, divided
  • 1 clove garlic
  • 1 tbsp. teriyaki sauce
  • 2 tbsp. lemon juice
  • 1 tsp. honey
  • 1 tbsp. sesame seeds

    In skillet set at 250 degrees or medium heat, melt 1
    tablespoon butter; add garlic and saute until tender.
    Remove from heat. Stir in teriyaki, lemon juice, honey
    and sesame seeds. Pour over fish and marinate 30
    minutes.  Heat 1 tablespoon butter in skillet. Set at
    medium heat. Add fish and saute 4-5 minutes on each
    side, basting with marinade. Garnish with parsley. Makes
    4 servings.
MARINATED MAHI MAHI

  • 1 lb. mahi mahi (can use any white fish)

    MARINADE:

  • 1/2 c. olive oil
  • 1/2 c. soy sauce (I prefer Kikkoman)
  • 1 tbsp. onion powder
  • 1/2 tsp. pepper
  • 2 cloves garlic, crushed
  • 1/4 - 1/2 c. finely chopped onion
  • 8 oz. sliced mushrooms

    Combine marinade.

    Wash fish and place in zip lock bag. Pour marinade over
    fish and move fish around so marinade covers and
    surrounds fish. Marinade in refrigerator for 1 to 4 hours.
    Spray glass casserole dish with cooking spray. Pour fish
    and marinade over sliced mushrooms in casserole. Bake
    in 350 degree oven until fish is flaky.
Fish Recipes
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Cooking Mahi Mahi
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