Best 6 Mahi Mahi W Glaze Lemon Honey Marinated Recipes
Mahi mahi, a tropical fish known for its firm texture and mild, slightly sweet flavor, can be transformed into a culinary delight with the right glaze. A well-balanced glaze can enhance the natural flavors of the fish while adding a touch of sweetness, tartness, and umami. Whether you prefer a classic lemon-honey marinade or something more adventurous, there's a glaze out there to suit your taste.
Check out the recipes below so you can choose the best recipe for yourself!
GARLIC-LEMON MAHI FILETS
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl.
- Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes.
- Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade.
- Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.
Nutrition Facts : Calories 244 calories, Carbohydrate 2.8 g, Cholesterol 166.4 mg, Fat 1.6 g, Fiber 0.2 g, Protein 42.3 g, SaturatedFat 0.4 g, Sodium 785.4 mg, Sugar 0.3 g
LIME-MARINATED MAHI MAHI
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.
- Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.
- Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.
- Garnish with the twists of lime zest to serve.
Nutrition Facts : Calories 860 calories, Carbohydrate 2.5 g, Cholesterol 81.8 mg, Fat 84.9 g, Fiber 0.5 g, Protein 21 g, SaturatedFat 12 g, Sodium 99.4 mg, Sugar 0.4 g
LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE
I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*
Provided by GenYChef
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
- In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
- Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
- When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
- Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
- Add the olive oil and coat the pan evenly.
- As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
- Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
- Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
- Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
- Remove the fillets to a serving plate and cover.
- Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
- Spoon the glaze over each fillet and serve.
Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 0.9, Cholesterol 82.8, Sodium 268, Carbohydrate 15.4, Fiber 0.2, Sugar 13.4, Protein 21.4
GARLIC-LEMON MAHI
Steps:
- In a large saute pan, heat the oil. Add the mahi and cook until the underside is golden brown. Turn the fish over and add the garlic, lemon juice, and white wine. Once the wine and lemon juice have cooked down, add the butter. Finish cooking and season with salt and pepper.
MAHI-MAHI W/ GLAZE LEMON & HONEY MARINATED
Categories Fish
Number Of Ingredients 10
Steps:
- # Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick. # 2 In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform. # 3 Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
LIKE AMERICAN GRILL'S SMOKED LEMON HONEY MARINATED MAHI MAHI
I ran across this and wanted to add it to my cookbook so thought I would share as well. Let me know what you think.
Provided by Crabbycakes
Categories Mahi Mahi
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients, except mahi mahi, in large bowl, stir with wire.
- Whip until well-mixed.
- Place fish in a shallow pan and pour marinade mixture over the top.
- Let stand for 2 to 3 hours in the refrigerator.
- Mahi mahi can be grilled or sautéed.
- Grilling is preferable, as it brings out more flavor.
- If grilling, remove fish from marinade and place on grill, cook until desired temperature is reached.
- If sautéing, remove from marinade and place in sauté pan with a touch of oil.
- Cook until fish is golden brown.
Tips:
- Choose the right mahi-mahi: Look for firm, moist fish with bright, clear eyes. Avoid any fish that smells fishy or has a slimy texture.
- Marinate the fish: Marinating the mahi-mahi in a mixture of lemon juice, honey, olive oil, and herbs helps to add flavor and moisture to the fish.
- Don't overcook the fish: Mahi-mahi is a delicate fish that cooks quickly. Overcooking can make it dry and tough.
- Serve the fish with a variety of sides: Mahi-mahi can be served with a variety of sides, such as roasted vegetables, grilled pineapple, or rice.
Conclusion:
Mahi-mahi is a delicious and versatile fish that can be cooked in a variety of ways. This recipe for mahi-mahi with lemon-honey marinade is a great way to enjoy this fish. The marinade adds flavor and moisture to the fish, while the grilling process creates a slightly crispy exterior. This dish is perfect for a weeknight meal or a special occasion.
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