Best 6 Shrimp Smothered Mahi Mahi Recipes

MAHI MAHI

Steps:

• Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
• Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
• If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
• Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
• Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

SHRIMP AND MAHI MAHI CITRUS CEVICHE

Steps:

• For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
• Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
• Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
• For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
• To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

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.

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.

WINE-POACHED MAHIMAHI AND SHRIMP

Steps:

• Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
• Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
• Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
• Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.

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.