Best 2 Mahi Mahi Fillets Recipes

**Mahi-mahi Fillets: A Versatile and Delicious Fish for Any Occasion**

Mahi-mahi, also known as dolphinfish, is a popular fish prized for its mild flavor and firm texture. Its versatility makes it a favorite among home cooks and professional chefs alike, as it can be prepared in a variety of ways, including grilling, baking, frying, and steaming. This article presents a collection of mouthwatering mahi-mahi fillet recipes that cater to diverse tastes and cooking preferences. From the classic Grilled Mahi-Mahi with Lemon Butter Sauce to the flavorful Pan-Seared Mahi-Mahi with Mango Salsa, each recipe offers a unique take on this delectable fish. Whether you're seeking a quick and easy weeknight dinner or an impressive dish for a special occasion, these recipes provide a range of options to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)

Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

GRILLED MAHI MAHI FILLETS AND ASPARAGUS WITH ORANGE AND SESAME

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons
1 tablespoon vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds

Steps:

Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives.

Tips:

Choose the freshest mahi-mahi fillets you can find. Look for fillets that are firm to the touch and have a mild, briny smell.
Pat the fillets dry before cooking. This will help to prevent them from sticking to the pan and will also help to create a crispy outer crust.
Season the fillets with salt and pepper, or your favorite herbs and spices. This will help to enhance the flavor of the fish.
Cook the fillets over medium heat. This will help to prevent them from overcooking and becoming dry.
Flip the fillets halfway through cooking. This will help to ensure that they cook evenly.
Serve the fillets immediately with your favorite sides. Mahi-mahi is a versatile fish that can be served with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Mahi-mahi is a delicious and versatile fish that is easy to cook. By following these tips, you can create a delicious and healthy mahi-mahi fillet that your family and friends will love.