Best 3 Mahi Mahi With Balsamic Wine Sauce Recipes

**Mahi-mahi with Balsamic Wine Sauce: A Culinary Symphony of Flavors**

Crafted with the freshest mahi-mahi fillets and a delectable balsamic wine sauce, this dish promises an extraordinary culinary experience. The tender, flaky fish is perfectly complemented by the rich, tangy, and slightly sweet sauce, creating a symphony of flavors that will tantalize your taste buds. This recipe provides step-by-step instructions to guide you in preparing this exquisite dish, ensuring a restaurant-quality meal in the comfort of your own home. Additionally, the article offers variations and serving suggestions to customize the recipe to your liking and impress your dinner guests.

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MAHI MAHI WITH BALSAMIC WINE SAUCE

Mahi Mahi With Balsamic Wine Sauce image

Make and share this Mahi Mahi With Balsamic Wine Sauce recipe from Food.com.

Provided by southerncook

Categories Mahi Mahi

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 (6 ounce) mahi mahi fillets
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1/4 cup finely chopped red onion
1 cup dry white wine
1/4 cup balsamic vinegar
1 tablespoon capers
1 tablespoon chopped fresh parsley

Steps:

Sprinkle the fish with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add fish and onion; cook 3 minutes.
Turn fish over.
Stir in wine, vinegar, and capers; cook 3 minutes.
Remove fish from pan.
Cook wine mixture an additional 3 minutes or until reduced to 1/2 cup.
Serve sauce with fish; sprinkle with parsley.

BAKED MAHI MAHI WITH WINE AND HERBS

Baked Mahi Mahi with Wine and Herbs image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
4 (6-ounce) skinless mahi mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear red and yellow tomatoes, for garnish

Steps:

Preheat oven to 450 degrees F.
Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.
Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.
Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

GINGER GLAZED MAHI MAHI

Ginger Glazed Mahi Mahi image

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

Ingredients

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

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

Tips:

Choose fresh mahi-mahi fillets: Look for fillets that are firm to the touch and have a mild, sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
Marinate the mahi-mahi: Marinating the fish in a mixture of olive oil, lemon juice, herbs, and spices helps to infuse it with flavor and keep it moist during cooking.
Cook the mahi-mahi over medium heat: Cooking the fish over medium heat helps to prevent it from overcooking and becoming dry.
Sear the mahi-mahi until it is golden brown: Searing the fish creates a crispy crust that helps to seal in the juices.
Reduce the balsamic vinegar: Reducing the balsamic vinegar helps to concentrate its flavor and make it more syrupy.
Add the balsamic vinegar sauce to the mahi-mahi: Pouring the balsamic vinegar sauce over the mahi-mahi just before serving helps to add a burst of flavor.

Conclusion:

Mahi-mahi with balsamic wine sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is flaky and moist, and the balsamic vinegar sauce is sweet and tangy. This dish is sure to please everyone at your table.

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