Mahi-mahi

[Daria Kazbek]

А вот лучшие рецепты с foodtv.com

Macadamia Nut Crusted Mahi Mahi

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans
Green Rice:
3 1/2 cups water
2 cups long-grain rice
Kosher salt
2 cups Chimichurri, recipe follows
Black Beans:
3 tablespoons olive oil
1 teaspoon cumin seeds
2 red bell pepper, cored, seeded, and chopped
1 large Spanish onion, chopped
3 (12-ounce) cans black beans, rinsed and drained
1/2 teaspoon sugar
Sherry vinegar, to taste
Kosher salt and freshly ground black pepper

Salsa:
1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
1 mango, peeled, pitted, and chopped
1/2 red bell pepper, cored, seeded, and chopped
1/2 red onion, chopped
3 tablespoons chopped cilantro leaves
3 tablespoons olive oil
1 tablespoon peeled, minced fresh ginger
1 jalapeno, or to taste, chopped
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper

Mahi Mahi:
6 (6-ounce) mahi mahi fillets
Kosher salt and freshly ground black pepper
3 limes, zested
2 tablespoons unsalted butter
1 tablespoon vegetable oil


Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.

Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)

Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.

Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.


Chimichurri:
1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper

In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

Baked Mahi Mahi with Wine and Herbs

4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
4 (6-ounce) skinless mahi mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear red and yellow tomatoes, for garnish

Preheat oven to 450 degrees F.
Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo

1 cup chick pea flour
1/2 tablespoon ground tumeric
1 tablespoon ground cumin
4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut
Salt and freshly ground black pepper
Oil
1 red onion, 1/4-inch dice
1 tablespoon minced ginger
1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)
3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
2 lemons, juiced
1/2 cup chopped flat leaf parsley, plus extra for garnish

On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.

THAI BASIL-SHIITAKE ORZO 'RISOTTO':
Extra virgin olive oil, for cooking
1 tablespoon minced garlic
1/4 cup minced shallots
2 cups sliced shiitakes
1/2 cup dry white wine
3 cups blanched orzo (about 1/2 pound dry)
1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.)
Salt and freshly ground black pepper

In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley

[LatvianAmber]

mahi-mahi- что это?

Mahi Mahi это самая вкусная рыба! Она не жирная как салмон. На грилле самое лучшее. Ее лучше замариновать в лимонном соке и немного olive oil , гриллить до того как она начнется слоиться (перегриллишь, и она вся на грилле и останется

[vm__]

... гриллить...перегриллишь...

Золотые слова!
Недогриллишь, овергриллишь

[LatvianAmber]

... гриллить...перегриллишь...

Золотые слова!
Недогриллишь, овергриллишь

Sounds cute though....

[Вертихвостка]

Я пробовала жарить махи-махи, у меня она почему-то отчаянно воняла, выкинули полностью.

В следующий раз попробуйте готовить ее свежей.