Mahi Mahi Recipes

Species Name: Mahi Mahi (Coryphaena hippurus), also called Dorado or Common Dolphinfish.

Source: Regulatory Fish Encyclopedia

Citrus Baked Mahi Mahi

Ingredients:

1 (12 oz.) package
   Beacon Light^® Mahi Mahi
1/4 cup orange juice
2 tbsp. lemon juice

Makes 2 servings

3/4 tsp. cornstarch
1-1/2 tbsp. water
1 tbsp. orange marmalade
1 tbsp. lemon zest
salt and pepper to taste

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Spray a baking dish with cooking spray and arrange fish fillets in dish. Drizzle with orange and lemon juices. Season with salt and pepper to taste. Set aside 10-15 minutes, turning once to marinate. Bake fish 12-15 minutes or until fish flakes easily with a fork. Transfer fish fillets to platter, cover and keep warm. Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir into fish juice. Add marmalade and lemon zest and stir over medium high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

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Grilled Mahi Mahi with Ginger

Ingredients:

1 (12 oz.) package
   Beacon Light^® Mahi Mahi
3 shallots, coarsely chopped
2 quarter-sized slices fresh
   unpeeled ginger
1/2 clove garlic

Makes 2 servings

1-1/2 tbsp. unsalted butter
1/4 cup chicken broth
2 tsp. cornstarch
1/4 cup dry white wine
1/2 tbsp. fresh lemon juice
1 tsp. grated lemon zest
1/4 tsp. freshly ground black
   pepper

Directions:

Thaw seafood per instructions. Preheat grill or broiler. Spray a grilling basket or broiler pan with nonstick cooking spray and arrange the mahi mahi fillets on top. In a food processor, mince shallots, ginger and garlic. In a small skillet, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, (about 8-10 minutes). Remove skillet from heat. Brush mahi mahi fillets with half the ginger-shallot mixture. Grill or broil mahi mahi fillets 4-5 inches from heat, turning once, until lightly colored and the flesh just flakes when tested with a fork, (about 6 minutes). In a small bowl, blend together chicken broth and cornstarch. Return skillet to medium heat and stir in wine, lemon juice, zest and pepper. Bring to a boil, and add cornstarch mixture and return to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy. Transfer mahi mahi fillets to plates and drizzle shallot-ginger glaze over them.

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Savory Grilled Mahi Mahi

Ingredients:

1 (12 oz.) package
   Beacon Light^® Mahi Mahi*
Vegetable cooking spray

Makes 2 servings

Sauce:
1/3 cup fat-free mayonnaise
2 tablespoons bottled, sun
   dried tomato vinaigrette
   salad dressing
1 1/2 tablespoons finely
   chopped fresh basil
1 tablespoon lemon juice

Directions:

Thaw seafood per instructions.

Combine the four sauce ingredients in a bowl. Set aside 2 T. of mixture for garnish. Brush both sides of fish with remaining sauce.

Coat grill with vegetable cooking spray. Preheat grill and cook on medium-high heat for 6-8 minutes. Turn and cook for an additional 5 minutes until fish flakes easily.

Top each serving with 1 T. mayonnaise mixture.

*Also great with Salmon, Swordfish, Halibut, or Tuna

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Pan-Seared Mahi Mahi with Blackberry Ginger Sauce

Ingredients:

1 (12 oz.) package
   Beacon Light^® Mahi Mahi
2 tbsp. flour
salt and pepper
olive oil for searing

Makes 2 servings

Sauce:
1 small carton blackberries
1 tbsp. chopped fresh ginger
1/4 cup brandy
1/4 cup water
1 tsp. honey
salt and pepper

Directions:

Thaw seafood per instructions. Season flour in a shallow pan with salt and pepper. Rub fish lightly all over with seasoned flour. Simmer berries and all other ingredients (except olive oil) over medium high heat until syrup is formed and all flavor and color has been extracted from berries and mush is left. Strain with a fine mesh strainer, return to a clean saucepan and reduce until thick and syrupy. Set aside. Sear the fish in sauté pan in olive oil over medium-high heat until golden brown. Carefully turn fish, continue to cook over medium heat until flaky and just cooked through. Top with sauce just before serving.

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