Best 2 Mahi Mahi Fillets Recipes

Mahi mahi, a tropical fish known for its mild, slightly sweet flavor and firm texture, is a delightful ingredient for a variety of culinary creations. Whether you prefer the classic pan-seared fillets with a crispy skin, the succulent grilled steaks infused with smoky flavors, or the delicate baked fillets smothered in a flavorful sauce, mahi mahi offers endless possibilities to tantalize your taste buds. This article aims to guide you on your journey to discover the best recipes and cooking methods for preparing succulent and unforgettable mahi mahi fillets, ensuring a memorable dining experience every time.

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

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)

Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds

Steps:

Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

Tips:

Choose fresh mahi-mahi fillets: Look for fillets that are firm to the touch and have a mild, slightly salty smell. Avoid fillets that are slimy or have a strong fishy odor.
Season the fillets well: Mahi-mahi is a mild-flavored fish, so it's important to season it well before cooking. A simple salt and pepper rub is a good starting point, but you can also add other spices and herbs, such as garlic powder, onion powder, paprika, or chili powder.
Cook the fillets gently: Mahi-mahi is a delicate fish, so it's important to cook it gently to prevent it from becoming dry or tough. The best way to cook mahi-mahi is to bake it, grill it, or pan-fry it over medium heat.
Serve the fillets immediately: Mahi-mahi is best served immediately after it is cooked. If you need to keep the fillets warm, you can place them in a preheated oven set to 200 degrees Fahrenheit.

Conclusion:

Mahi-mahi is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're baking it, grilling it, or pan-frying it, be sure to season the fillets well and cook them gently to prevent them from becoming dry or tough. With its mild flavor and firm texture, mahi-mahi is a great choice for a variety of dishes, from tacos and burritos to salads and sandwiches.