Best 4 Mahi Mahi With Mango Vanilla Coulis Recipes
Embark on a culinary journey with our delightful Mahi-Mahi with Mango Vanilla Coulis recipe, a symphony of flavors that will tantalize your taste buds. This dish pairs tender and flaky mahi-mahi fillets with a vibrant and aromatic mango vanilla coulis, creating a harmonious balance of sweet and savory. Perfectly seared, the mahi-mahi retains its delicate texture, while the coulis bursts with the freshness of ripe mangoes, complemented by the subtle sweetness of vanilla. Accompanying this main course is an array of flavorful accompaniments, including a zesty pineapple salsa and a medley of roasted vegetables, each adding its own unique dimension to the meal. Rounding off this culinary experience is a refreshing mango sorbet, a palate-cleansing dessert that perfectly complements the tropical flavors of the main course. Get ready to embark on a culinary adventure with this comprehensive recipe guide, leading you step-by-step through the process of creating this delectable dish and its accompaniments.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE
Provided by Robert Irvine : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
- For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
- In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
- Heat a large, nonstick saute pan over medium-high heat.
- Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
- Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
- When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
- Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.
MAHI MAHI Y MANGO SALSA
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until softened slightly, about 3 minutes. Stir brown sugar with the onion; cook until sugar dissolves, about 1 minute. Add mango, pineapple, and red wine; simmer until hot, 3 to 5 minutes. Transfer mixture to a bowl. Return skillet to stove.
- Heat 2 tablespoons olive oil in the skillet. Season mahi mahi steaks with salt and black pepper. Coat steaks entirely with blackening seasoning. Cook steaks in hot oil until until the fish flakes easily with a fork, 3 to 4 minutes per side. Plate the steaks and top with the mango salsa to serve.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 29.3 g, Cholesterol 82 mg, Fat 14.8 g, Fiber 2 g, Protein 21.8 g, SaturatedFat 2.1 g, Sodium 1514.1 mg, Sugar 23.5 g
MAHI MAHI WITH COCONUT RICE AND MANGO SALSA
A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!
Provided by SYRAH4689
Categories World Cuisine Recipes Latin American Caribbean
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
- Preheat the oven's broiler and set the oven rack in the middle of the oven.
- Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
- While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
- Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.
Nutrition Facts : Calories 807.9 calories, Carbohydrate 107 g, Cholesterol 93.8 mg, Fat 28.9 g, Fiber 3.8 g, Protein 30.9 g, SaturatedFat 18.2 g, Sodium 548.6 mg, Sugar 20.6 g
MAHI MAHI WITH MANGO-VANILLA SAUCE
This is a recipe by chef Keith Famie. It's an easy recipe to put together and grill. The mango-vanilla sauce provides a gourmet touch. Enjoy!
Provided by LifeIsGood
Categories Mahi Mahi
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prep an outdoor grill.
- Heat 2 Tablespoons of olive oil in a saute pan over medium heat. Saute the shallots until they are translucent. Add the wine and mango. Saute for 20 seconds. Add the cream and reduce the mixture by one half.
- Add the vanilla bean scrapings to the pan and stir the mixture. Turn the heat to low. Add the tomato puree. Cook for 1 to 2 minutes. Place the sauce in a blender and puree for 1 minute. Watch out for the steam when pureeing hot liquids!
- Pour the sauce through a strainer, return it to the saute pan and bring to a simmer. Season with salt and pepper, to taste. Keep warm on the back of the stove.
- Preheat your grill to about medium to medium high heat.
- Season the mahi mahi fillets with salt and pepper and brush with some olive oil. Grill the fillets for 1 to 2 minutes, rotate 90 degrees and grill an additional 3 to 4 minutes. Turn the fillets over and repeat the grilling process. Remove the fillets form the grill.
- Serve with the mango-vanilla sauce.
Nutrition Facts : Calories 341.2, Fat 12.7, SaturatedFat 4, Cholesterol 164.3, Sodium 187.5, Carbohydrate 14.9, Fiber 1.4, Sugar 11.8, Protein 38.9
Tips:
- Choose high-quality ingredients: Use the freshest mahi-mahi fillets you can find, and make sure the mango and vanilla beans are ripe and flavorful.
- Cook the mahi-mahi properly: Mahi-mahi is a delicate fish, so it's important to cook it carefully to prevent it from becoming dry or overcooked. The best way to cook mahi-mahi is to pan-sear it or bake it in a preheated oven.
- Make the mango-vanilla coulis ahead of time: The coulis can be made up to 3 days in advance and stored in the refrigerator. This makes it a great option for busy weeknights.
- Serve the mahi-mahi with your favorite sides: The mango-vanilla coulis pairs well with a variety of sides, such as roasted vegetables, rice, or quinoa.
Conclusion:
This mahi-mahi with mango-vanilla coulis recipe is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. The combination of sweet mango and creamy vanilla pairs perfectly with the delicate flavor of mahi-mahi. With just a few simple ingredients, you can create a restaurant-quality meal that will impress your friends and family.
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