Best 3 Mahi Mahi With Fresh Cilantro Chutney Recipes

**Explore the Vibrant Flavors of Mahi-Mahi with Fresh Cilantro Chutney: A Culinary Journey**

Indulge in a tantalizing culinary experience with our specially curated collection of mahi-mahi recipes, each complemented by a refreshing cilantro chutney. This versatile fish, known for its delicate texture and mild flavor, pairs perfectly with the vibrant and herbaceous notes of cilantro, creating a symphony of flavors that will tantalize your taste buds. From pan-seared and grilled to baked and roasted, our recipes offer a diverse range of cooking methods to suit your preferences and culinary skills. Embark on a culinary journey as we guide you through each recipe, ensuring a delightful and memorable dining experience. Whether you're a seasoned cook or just starting your culinary adventure, our recipes are designed to inspire and guide you in creating delectable mahi-mahi dishes that will impress your family and friends.

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

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 WITH FRESH CILANTRO CHUTNEY

Mahi-Mahi With Fresh Cilantro Chutney image

This is from the October 2007 issue of Bon Appetit. It is so simple and quick to make and absolutely delicious! I would make the chutney while the fish cooks. (I also skipped the jalapeno, but if you like spice, by all means keep it!)

Provided by theAmateurPastryChef

Categories Mahi Mahi

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 -7 ounce) mahi mahi fillets
ground cumin
salt
pepper
1 tablespoon extra virgin olive oil
1 cup packed chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk
1 large garlic clove
2 teaspoons chopped jalapeno chile

Steps:

Season the fish fillets with the cumin, salt and pepper on both sides.
Heat oil in medium skillet over medium heat.
Add fish. Saute until just opaque in center, about 5 minutes per side.
Combine all ingredients for chutney (cilantro, kiwi, coconut milk, garlic and jalapeno) in processor and coarsley puree.
Transfer fillets to plates, top with chutney.

Nutrition Facts : Calories 295.4, Fat 14.3, SaturatedFat 6.6, Cholesterol 124.1, Sodium 158.9, Carbohydrate 9.1, Fiber 1.8, Sugar 4.7, Protein 32.9

CILANTRO CRUSTED MAHI MAHI

Cilantro Crusted Mahi Mahi image

I have never been a huge fan of fish, but this is a mild, simple and delicious tasting entree! I like to make it with tilapia as well. You could probably use any mild tasting white fish. I have also used dried cilantro when my store was out of fresh.

Provided by ColCadsMom

Categories Mahi Mahi

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs mahi mahi fillets, bones and skin removed
2 tablespoons olive oil
1/2 cup fresh cilantro, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

Heat olive oil in a large oven proof skillet over medium high heat.
Preheat oven to 375 degrees.
Season both sides of fish with salt and pepper.
Dredge only one side of each fillet in the cilantro.
Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
Turn fish over, then place in preheated oven.
Bake for 3-5 minutes, or until fish flakes easily with a fork.
If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

Nutrition Facts : Calories 205, Fat 8, SaturatedFat 1.2, Cholesterol 124.1, Sodium 441.4, Carbohydrate 0.2, Fiber 0.1, Protein 31.5

Tips:

Choose fresh mahi-mahi: Look for fish that is firm to the touch and has a mild, briny smell. Avoid fish that is slimy or has a strong fishy odor.
Cook mahi-mahi gently: Mahi-mahi is a delicate fish, so it is important to cook it gently to avoid overcooking. Use a low to medium heat and cook the fish until it is just cooked through.
Use a variety of cooking methods: Mahi-mahi can be cooked in a variety of ways, including grilling, baking, pan-frying, and steaming. Experiment with different methods to find the one that you like best.
Pair mahi-mahi with fresh, flavorful ingredients: Mahi-mahi is a versatile fish that can be paired with a variety of flavors. Try serving it with fresh herbs, citrus, or tropical fruits.
Make a cilantro chutney: Cilantro chutney is a great way to add flavor and freshness to mahi-mahi. It is easy to make and can be used as a marinade, sauce, or condiment.

Conclusion:

Mahi-mahi is a delicious and versatile fish that is perfect for a variety of recipes. It is a good source of protein and omega-3 fatty acids, and it is also low in mercury. Whether you are grilling, baking, pan-frying, or steaming mahi-mahi, be sure to cook it gently to avoid overcooking. And don't forget to try it with a fresh, flavorful cilantro chutney!