Best 10 Shrimp And Squid Stuffed Mahi Mahi With Poblano Sauce Recipes

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

SHRIMP AND MAHI-MAHI BURRITO

Steps:

• First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
• At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
• We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
• The rolled burritos are wrapped in foil and ready to serve!
• Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
• Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
• Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
• Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
• Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
• Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
• Add the chipotles and some tamarind sauce to a blender; blend well.

SHRIMP STUFFED POBLANO PEPPERS

Steps:

• Cut the tops off the poblano peppers and reserve; remove seeds.
• Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
• Cook shrimp in the skillet for 3 minutes; remove and set aside.
• Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
• Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
• Whisk in half and half.
• Whisk in 1/2 cup of milk; cook 1 minute.
• Remove skillet from heat and add 1/4 teaspoon salt and cheese.
• Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
• Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
• Stir 1/4 cup of milk into cheese still in skillet to thin out.
• Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
• Top with 2 stuffed peppers, with tops, on each plate.
• Serve warm or room temperature.

ROASTED MAHI-MAHI AND SHRIMP WITH GARLIC

Steps:

• Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
• In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
• In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
• Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
• Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.

SHRIMP SMOTHERED MAHI MAHI RECIPE - (3/5)

Steps:

• 1. In large skillet, add diced tomatoes and diced onions. Saute with butter for about 8 mins until tender. Add whipping cream and shredded pepper jack cheese and mix until smooth. 2. In another skillet place your shrimp, sprinkle with blackening seasoning, and cook on medium heat with olive oil for about 6 mins. Add the cooked shrimp to the cheese sauce and cook on low heat for about 5 mins. 3. While the sauce continues to cook, in a third skillet, take your Mahi Mahi filets and cover with black seasoning on each side. 4. Over medium high heat with olive oil, place the filets down and cook for 3 mins on each side. After 6 mins, place the shrimp-cheese sauce over the fish and simmer for 10 mins. Sprinkle the minced cilantro over the mixture.

FLAVORFUL MAHI MAHI SHEET PAN DINNER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray.
• Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan.
• Bake in the preheated oven for 10 minutes.
• While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl.
• Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper.
• Continue baking until fish flakes easily with a fork, about 25 minutes.

SQUID STUFFED WITH SHRIMP MOUSSE

Steps:

• Preheat oven to 400 degrees.
• Clean the squid and set aside.
• Shell and devein the shrimp. Put them into the container of a food processor and add the egg, cayenne pepper, nutmeg, salt and pepper. Blend. Gradually pour the cream through the funnel while blending.
• Outfit a pastry bag with a round No. 8 pastry tube. Fill the bag with the shrimp mixture and pipe equal portions of the mousse mixture into the squid bodies. Partly fill each body; the stuffing will expand as it cooks. Sew up the opening of each body with a needle and thread or secure the openings with toothpicks.
• Rub with butter a baking dish large enough to hold the stuffed squid in one layer. Sprinkle the bottom with shallots, crushed tomatoes, salt and pepper to taste. Arrange the stuffed squid neatly inside the pan. Scatter the tentacles around the stuffed squid. Sprinkle wine over all.
• Cover closely with foil. Bring to a boil on top of the stove. Place in the oven and bake 10 minutes. If any of the stuffing runs out, it can be served with the squid. Transfer the squid to a warm platter. Remove and discard the thread or toothpick from each squid.
• Pour and scrape the cooking liquid into a saucepan and bring to a boil. Cook the liquid down to three-quarters cup. Add the cream and return to a boil. Cook over high heat until liquid is reduced to one cup. Pour the sauce over the squid and serve.

SHRIMP-AND SQUID-STUFFED MAHI-MAHI WITH POBLANO SAUCE

Steps:

• FOR SAUCE: Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, devein, and chop chiles. Heat oil in large saucepan over medium heat. Add chiles, onion, thyme, and bay leaf. Saute until onion begins to soften, about 5 minutes. Add cream; boil. Reduce heat to medium-low; simmer 5 minutes. Cool slightly. Transfer to blender; puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) FOR FISH: Spray large rimmed baking sheet with nonstick spray. Chop enough shrimp to measure 1 cup (cover and chill remaining whole shrimp). Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add garlic and thyme; saute 1 minute. Add chopped shrimp and squid; saute until shrimp is opaque, about 3 minutes. Stir in green onions and cilantro. Season stuffing with salt and pepper. Cool. Cut each fillet horizontally from 1 long side to within 3/4 inch of opposite side. Open flat. Press 1/4 cup stuffing on 1 half of each; close, pressing firmly. Transfer to sheet. Melt 4 tablespoons butter in small saucepan. Brush fillets with melted butter. Sprinkle with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 400 degrees. Bake fish uncovered until just opaque in center, about 12 minutes. Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium heat. Add whole shrimp and saute until just opaque in center, about 2 minutes. Rewarm poblano sauce. Serve fish with sauce. Garnish with sauteed whole shrimp.