Time 35m Yield 4 servings Number Of Ingredients 8 Steps:
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.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat an outdoor grill to medium-high heat. Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes. Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces. Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner – if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Preheat an outdoor grill for medium-high heat. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.
Yield Makes 2 servings Number Of Ingredients 8 Steps:
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney. *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Heat olive oil in a large oven proof skillet over medium high heat. Preheat oven to 375 degrees. Season both sides of fish with salt and pepper. Dredge only one side of each fillet in the cilantro. Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan. Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.). Turn fish over, then place in preheated oven. Bake for 3-5 minutes, or until fish flakes easily with a fork. If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.
Yield Serves 2 Number Of Ingredients 8 Steps:
Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, turning fish over occasionally. Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.
More about “cilantro crusted mahi mahi recipes”
Time 14m Yield 2-4 Mahi Mahi, 2-4 serving(s) Number Of Ingredients 11 Steps:
First, rinse raw Mahi portion carefully with cool running water. Then place to dry on paper towel, turning to dry each side. Keep refrigerated until ready to use. Prepare Panko Mixture on plate: include Panko, Asiago cheese, herbs de provence, garlic pepper seasoning, salt and pepper. Mix so spices and herbs are well incorporated. Whisk egg white to even consistency. Heat olive oil in large skillet under medium heat. Dip each Mahi Mahi portion fully in egg wash, then dredge portion in panko mixture. Press the mixture gently to stick well to portion. Continue with all portions. Next, add Mahi Mahi to pre-heated skillet and cook 3-4 minutes on each side until the the coating turns a golden brown. Finally remove from heat and plate up. Spritz one wedge of lime over each portion and sprinkle lemon thyme leaves over the top. Serve right away.
