need recipe for Mahi Mahi
#86206 - 07/04/04 01:53 PM
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Su
Reged: 10/04/03
Posts: 134
Loc: VA
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Hi, I have been searching all my cookbooks and haven't found a recipe yet that sounds like it will work w/Mahi Mahi.I just bought some and want to cook it soon.Anyone have any ideas or recipes? I love fish and whenever I go to the beach that's all I will eat(like now). I want to collect recipes for every kind so I'll be prepared and tummyhappy.
Any ideas? Huh/ Huh? (TeeHee) Suzy 
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POACHED MAHI-MAHI (FISH)
revised from www.COOKS.COM
1/2 c. dry white wine
2 tbsp. lime juice
2 tbsp. minced dill
1 lb. mahi-mahi
Dilly seafood sauce (see below)
In large skillet, combine wine, lime juice and dill; bring to a boil over high heat. Add mahi-mahi and reduce heat to medium; cook, covered, 10 minutes per inch. Thickness of fish or until fish flakes easily with fork. Remove from liquid.
Serve with sauce.
Sauce: Combine in small bowl 1 cup FF mayonnaise, 1/4 cup soy or rice milk, 1/4 cup chopped dill pickle, 2 tablespoons dill pickle juice and 1 tablespoon horseradish. Mix well. Chill overnight or several hours.
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MAHI MAHI MAUI STYLE
Revised from www.COOKS.COM
1 1/2 lb. mahi mahi
2 tbsp. (ibs safe) 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 ( or I bet you could use like Pam cooking spray too ) 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.
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Edited by Shell Marr (07/04/04 08:38 PM)
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MARINATED MAHI MAHI
From www.COOKS.COM
1 lb. mahi mahi (can use any white fish)
MARINADE:
1/2 c. olive oil
1/2 c. soy sauce
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.
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MINTY - LIME GRILLED FISH
From www.COOKS.COM
2 limes freshly squeezed
1 tbsp. olive oil
2 tbsp. soy sauce
2 med. cloves garlic, minced or pressed
1/4 c. dry white wine
2 tbsp. fresh mint leaves
1 1/2 inch thick fish fillets (mahi-mahi, swordfish, mako,
tuna, bluefish, or whitefish)
Make the marinade by combining all ingredients, except fish, in a bowl. Score fish skin and place fillets in a shallow dish just large enough to accommodate them.
Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets.
Grill over medium hot fire, 8-10 minutes per side, basting before you turn.
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WOW Shell Marr, I sure am glad you were available to help.There are so many good ones here. They all look great.
I even found a new website to search for recicpes w/your answer.Thank you so much.
I have a question.Do you know if this recipe is okay bec. of all the oil called for? I often run into this problem and figure I shouldn't use it and therefore hunt for another recipe.
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If this was just being used as a marinade, it would probably be okay. BUT, you end up using the marinade in the dish, so I would say it's too much. How to cut this one back, I'm not sure. Maybe try 1/4 cup oil? Anyone have any suggestions?
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Quote:
If this was just being used as a marinade, it would probably be okay. BUT, you end up using the marinade in the dish, so I would say it's too much. How to cut this one back, I'm not sure. Maybe try 1/4 cup oil? Anyone have any suggestions?
It should be fine as is... since you remove the fish to grill... you will not be eating all of the marinated. 
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Quote:
Quote:
If this was just being used as a marinade, it would probably be okay. BUT, you end up using the marinade in the dish, so I would say it's too much. How to cut this one back, I'm not sure. Maybe try 1/4 cup oil? Anyone have any suggestions?
It should be fine as is... since you remove the fish to grill... you will not be eating all of the marinated.
Oh, I just realized that you don't remove this one for grilling, you put it in the oven...so as Melissa suggested... I would also reduce the oil.
Anyone try any of these dishes in this thread yet? It's almost grillin time for me.... I can't wait!
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What is this "grilling time" you speak of? Seasonal?
Okay, we don't have a grill at the moment, but in my family, 20-30 minutes before the appointed meal is "grilling time" no matter what the weather!
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