Best 4 Mahi Mahi In Ginger Scallion Sauce Recipes
Indulge in a culinary journey with our diverse collection of Mahi-mahi recipes, each offering a unique taste sensation. From the classic Ginger-Scallion sauce that tantalizes your taste buds with its aromatic blend of ginger, scallions, and soy sauce, to the zesty Grilled Mahi-mahi with Lemon-Caper sauce that bursts with citrusy freshness, our recipes cater to every palate.
Explore the tantalizing flavors of our Pan-Seared Mahi-mahi with Tropical Salsa, where sweet mango, juicy pineapple, and tangy red onions dance together in a vibrant medley of flavors, complemented by the delicate fish. For a delightful twist, try our Baked Mahi-mahi with Macadamia Nut Crust, where a crunchy coating of macadamia nuts and panko breadcrumbs adds a nutty texture to the flaky fish.
Satisfy your craving for a quick and flavorful meal with our Air Fryer Mahi-mahi Fingers, coated in a crispy breadcrumb mixture and cooked to perfection in the air fryer. Alternatively, immerse yourself in the rich flavors of our Creamy Pesto Mahi-mahi Pasta, where tender mahi-mahi is enveloped in a luscious pesto sauce, tossed with al dente pasta, and finished with a sprinkle of Parmesan cheese.
For a Caribbean twist, embark on a culinary adventure with our Jamaican Jerk Mahi-mahi, where the fish is marinated in a vibrant blend of Caribbean spices, resulting in a dish that bursts with bold and spicy flavors. Experience the harmonious fusion of Asian and Mediterranean flavors in our Mahi-mahi with Miso Glaze, where the delicate fish is glazed with a sweet and savory miso sauce, creating a tantalizing balance of flavors.
Discover the versatility of Mahi-mahi in our Mahi-mahi Ceviche, where fresh fish is cured in a zesty marinade of lime juice, cilantro, and chili peppers, resulting in a refreshing and tangy appetizer or light meal. Unleash your creativity with our Grilled Mahi-mahi Tacos, where succulent fish is paired with a vibrant array of toppings, allowing you to customize your tacos to your liking.
Prepare yourself for a culinary escapade with our diverse collection of Mahi-mahi recipes. Each dish promises a unique taste experience, whether you prefer classic flavors or crave something more adventurous. Indulge in the delectable world of Mahi-mahi and embark on a journey of culinary exploration.
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST MAHI-MAHI
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
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.
MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES
Steps:
- Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
- Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
- Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.
Tips:
- Select fresh Mahi-mahi fillets: Look for fillets that are firm and have a vibrant color, such as pink or reddish-orange.
- Marinate the fish: Marinating the Mahi-mahi in a mixture of soy sauce, ginger, scallions, and rice wine helps to infuse flavor and tenderize the fish.
- Use high-quality ginger and scallions: Freshly grated ginger and thinly sliced scallions add a burst of flavor to the dish. Save time by using a Microplane grater or a food processor to grate the ginger.
- Cook the fish over high heat: Searing the Mahi-mahi over high heat helps to create a crispy crust and juicy interior. Be careful not to overcook the fish, as it can easily become dry.
- Make sure the sauce is flavorful: Simmer the ginger-scallion sauce until it is slightly thickened and has a rich flavor. You can adjust the amount of soy sauce and rice wine to suit your taste.
Conclusion:
This recipe for Mahi-mahi in Ginger-Scallion Sauce is a delicious and easy way to prepare this versatile fish. The combination of fresh ginger, scallions, and savory sauce creates a flavorful dish that is perfect for a weeknight meal or a special occasion. Serve the Mahi-mahi with steamed rice, roasted vegetables, or your favorite side dish for a complete meal. Enjoy your delicious homemade Mahi-mahi in Ginger-Scallion Sauce!
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