Best 5 Grilled Mahi Mahi With Lemon Butter Caper Sauce And Orzo Salad Recipes

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If you're looking for a delicious and easy-to-make seafood dish, grilled mahi mahi with lemon butter caper sauce and orzo salad is the perfect recipe for you. This flavorful dish combines the delicate taste of mahi mahi with a tangy lemon butter caper sauce and a refreshing orzo salad. The combination of flavors and textures makes this dish a perfect choice for a light and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO



Grilled Tilapia with Lemon Butter, Capers and Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream
1 stick unsalted butter, cut into cubes, at room temperature
Salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers

Steps:

  • Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
  • Heat the grill to high.
  • Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

EASY GRILLED MAHI MAHI



Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories     Seafood     Fish     Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

  • Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
  • Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
  • Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

GRILLED MAHI MAHI



Grilled Mahi Mahi image

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Provided by Helene Rose-Carson

Categories     Seafood     Fish     Mahi Mahi

Time 55m

Yield 12

Number Of Ingredients 9

5 pounds skinned, deboned mahi mahi, cut into chunks
¾ (4.5 ounce) jar bottled minced garlic
½ cup butter, diced
1 large onion, diced
1 ½ lemons, juiced
½ cup dry white wine
1 ½ (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Steps:

  • Preheat grill for high heat.
  • Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  • Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g

GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO



Grilled Tilapia With Lemon Butter, Capers and Orzo image

This originally is a Bobby Flay Food Network recipe, that I tweated a little bit. It is delicious and definitely company worthy, but also easy enough for weekday meals.

Provided by mandabears

Categories     Tilapia

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon, juiced
1/2 cup dry white wine
splash heavy cream
1 shallot, thinly sliced
1/2 cup butter, unsalted, cut into cubes, at room temperature
salt & freshly ground black pepper
4 (8 ounce) tilapia fillets
3 tablespoons olive oil
1/2 cup orzo pasta, cooked, al dente
1/4 cup flat leaf parsley, chopped
1/4 cup drained capers

Steps:

  • Combine the lemon juice, white wine, and shallot in a small saucepan over high heat and cook until reduced in half.
  • Remove from the heat and lef cool.
  • Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes.
  • The lemon butter can be made 1 day in advance and refrigerate.
  • Bring to room temperature before serving.
  • Heat grill to high.
  • Brush the fish on both sides with the olive oil and season with salt and pepper.
  • Grill the fish for 3-4 minutes per side or until lightly golden brown and slightly charred.
  • Toss the cooked orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season salt and pepper.
  • Place orzo on a serving platter.
  • Remove the fish from the grill and place on the orzo.
  • Top each filet with some of the lemon and capers.
  • Garnish with the remaining parsley.

Nutrition Facts : Calories 623.9, Fat 37.5, SaturatedFat 17.4, Cholesterol 174.4, Sodium 581.4, Carbohydrate 19.3, Fiber 1.5, Sugar 1.3, Protein 49.1

GRILLED MAHI MAHI WITH CAPER, TOMATO, BEARNAISE SAUCE



Grilled Mahi Mahi With Caper, Tomato, Bearnaise Sauce image

The first time I made this I used packaged bearnaise sauce, It was quick and good however it doesn't compare to real bearnaise sauce with fresh tarragon. Only warm the tomatoes do not cook them. For a real taste treat combo serve this with barbecued bacon wrapped asparagus.

Provided by Chef Boy-R quotDiab

Categories     Mahi Mahi

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs mahi mahi (skinless)
4 tablespoons white wine vinegar
4 tablespoons dry white wine
2 tablespoons shallots (chopped)
2 tablespoons fresh tarragon leaves (chopped)
20 tablespoons butter (2.1/2 sticks)
6 egg yolks (large eggs)
6 tablespoons half-and-half cream
2 cups fresh tomatoes (chopped)
2 tablespoons capers (non-pareil)
4 tablespoons fresh parsley (chopped)
cayenne pepper
kosher salt
fresh ground pepper

Steps:

  • Cut Mahi Mahi into 6 8-oz fillets.
  • Combine white wine vinegar, white wine, chopped shallots and fresh tarragon in a small sauce pan.
  • Boil mixture until reduced by half, Pull mixture from heat and let cool to room temperature.
  • Melt butter in a small sauce pan, skim off excess fat (clarify).
  • Preheat the Bar-B-Q to high.
  • Put reduced mixture, cream and egg yolks in a blender, Turn on high and slowly drizzle the Hot butter into the blender until incorporated. (This way the sauce won't separate).
  • Return sauce to the sauce pan on low heat,.
  • Add tomatoes, capers and fresh parsley; warm throughly only.
  • Add a dash or two of cayenne.
  • Salt and pepper to taste.
  • Place fillets on the grill for 4 or 5 minutes a side. Pour a generous amount of sauce over the fish and serve.

Nutrition Facts : Calories 623.5, Fat 45.9, SaturatedFat 27.3, Cholesterol 438.8, Sodium 641.2, Carbohydrate 4.7, Fiber 0.9, Sugar 1.8, Protein 46

Tips:

  • For the best flavor, use fresh mahi-mahi fillets. If you can't find mahi-mahi, you can substitute another firm white fish, such as cod or halibut.
  • Be sure to season the fish fillets generously with salt and pepper before grilling. This will help to enhance the natural flavor of the fish.
  • Don't overcook the fish. Mahi-mahi is a delicate fish, so it cooks quickly. Overcooking will make it dry and tough.
  • Serve the grilled mahi-mahi immediately with the lemon butter caper sauce and orzo salad. The sauce is delicious spooned over the fish, and the salad is a refreshing accompaniment.

Conclusion:

This grilled mahi-mahi recipe is a delicious and healthy way to enjoy this versatile fish. The lemon butter caper sauce is a perfect complement to the mild flavor of the mahi-mahi, and the orzo salad is a light and refreshing side dish. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table.

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