Best 2 Mahi Mahi Barbados Recipes

Embark on a culinary journey to the vibrant shores of Barbados, where the tantalizing flavors of the sea and the island's rich heritage converge in a symphony of taste. Discover the secrets behind the beloved Mahi-Mahi Barbados, a dish that captures the essence of this Caribbean paradise. From the zesty Grilled Mahi-Mahi with Tropical Salsa, bursting with vibrant flavors, to the aromatic Grilled Mahi-Mahi with Garlic Herb Butter, offering a savory symphony of herbs and spices, each recipe promises a unique taste adventure. For those seeking a spicy kick, the Grilled Mahi-Mahi with Bajan Pepper Sauce delivers a delightful blend of heat and tang, while the Pan-Seared Mahi-Mahi with Mango Salsa offers a refreshing harmony of sweet and savory notes. And for a true taste of Barbados, indulge in the delectable Fried Mahi-Mahi with Macaroni Pie, a comforting dish that embodies the island's culinary traditions.

Let's cook with our recipes!

THE BEST MAHI-MAHI

The Best Mahi-Mahi image

With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi's native tropical waters. You can practically feel the warm breeze off the ocean in every bite!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Vegetable oil, for brushing
One 20-ounce can pineapple rings, drained, juice reserved for the glaze
4 scallions
Juice of 2 limes
1/2 teaspoon kosher salt
1/4 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
1 tablespoon soy sauce or tamari
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, smashed
1 scallion, cut lengthwise in thirds
One 1-inch piece ginger, peeled and smashed
Juice of 1 lime
Four 8-ounce filets mahi-mahi
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

MAHI MAHI BARBADOS

Mahi Mahi Barbados image

DH and I enjoyed this fruity salsa with our mahi mahi. This recipe is from my "The New Legal Seafoods" cookbook. Prep time includes marinating time.

Provided by Dr. Jenny

Categories Mahi Mahi

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2-2 lbs mahi mahi
vegetable oil
cajun seasoning, to taste
1 cup mango, diced into 1/4 inch pieces
1 cup plum tomato, diced
1/3-1/2 cup olive oil
1 tablespoon fresh lemon juice (can also use lime juice)
1 cup red onion, diced
2 -3 tablespoons jalapenos, seeded, minced
2 -3 tablespoons of fresh mint, julienned (can also use a mixture of mint and tarragon)
jasmine rice

Steps:

Preheat the broiler.
Plance the mahi mahi on a broiling rack. Coat with vegetable oil, then sprinkle with Cajun seasoning to taste. Let sit at least 15 minutes.
Meanwhile, gently toss together the mango, plum tomatoes, olive oil, lemon juice, onions, and jalapeno. Do not overmix.
Broil the fish until cooked through without turning. As mahi mahi is a dense fish, this will take anywhere from 10-15 minutes.
Just before serving the salsa, stir in the mint.
Place a mound of jasmine rice in the center of a serving platter, surrounded with the fish, then garnish with half of the salsa. Put the remaining salsa in a bowl and pass.

Tips:

Choose fresh, firm mahi-mahi fillets with a mild, sweet flavor and no fishy smell.
Marinate the fish in a mixture of olive oil, lemon juice, herbs, and spices for several hours or overnight to enhance its flavor.
Cook the fish over medium heat to prevent it from drying out. Mahi-mahi is a delicate fish that cooks quickly, so be careful not to overcook it.
Serve the fish with a variety of sides, such as roasted vegetables, grilled pineapple, or a tropical salsa.

Conclusion:

Mahi-mahi is a versatile fish that can be cooked in a variety of ways. Whether you are grilling, baking, or frying it, mahi-mahi is sure to please everyone at the table. So next time you are looking for a delicious and healthy seafood option, give mahi-mahi a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #fish #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #saltwater-fish #mahi-mahi