Best 3 Mahi Mahi With Onions And Mushrooms Recipes

Embark on a culinary journey with our delectable Mahi-Mahi with Onions and Mushrooms. This dish tantalizes taste buds with its perfectly seared Mahi-Mahi fillets, enveloped in a savory sauce brimming with aromatic onions and earthy mushrooms. Accompany this main course with a medley of our carefully curated recipes, including a refreshing Cucumber and Tomato Salad, a creamy Avocado Salsa, and a zesty Lemon Butter Sauce. These accompaniments elevate the Mahi-Mahi to new heights of flavor, creating a symphony of textures and tastes that will leave you craving more.

Here are our top 3 tried and tested recipes!

PAN-FRIED MAHI MAHI WITH MUSHROOMS AND WILD RICE

Pan-Fried Mahi Mahi with Mushrooms and Wild Rice image

This is the recipe I created when I could add fish to my recent detox diet.

Provided by realmca

Categories Seafood Fish Mahi Mahi

Time 20m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon coconut oil
2 (4 ounce) mahi mahi fillets
1 cup fresh spinach leaves
4 medium mushrooms, sliced
1 tablespoon green onions, chopped, or to taste
3 cloves garlic, minced, or to taste
1 tablespoon chopped fresh basil, or to taste
sea salt to taste
1 cup hot cooked wild rice

Steps:

Heat oil on a griddle over medium heat. Add mahi mahi fillets to one side of the griddle and cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
At the same time, saute spinach, mushrooms, green onions, and garlic on the other side of the griddle. Add basil and salt to the vegetables and fish.
Serve over wild rice.

Nutrition Facts : Calories 255.6 calories, Carbohydrate 21 g, Cholesterol 81.8 mg, Fat 8.1 g, Fiber 2.4 g, Protein 25.8 g, SaturatedFat 6.2 g, Sodium 115.7 mg, Sugar 1.4 g

MAHI MAHI & VEGGIE SKILLET

Mahi Mahi & Veggie Skillet image

Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. -Solomon Wang, Arlington, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, divided
4 mahi mahi or salmon fillets (6 ounces each)
3 medium sweet red peppers, cut into thick strips
1/2 pound sliced baby portobello mushrooms
1 large sweet onion, cut into thick rings and separated
1/3 cup lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup minced fresh chives
1/3 cup pine nuts, optional

Steps:

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add fillets; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side. Remove from pan., Add remaining oil, peppers, mushrooms, onion, lemon juice and 1/4 teaspoon salt. Cook, covered, over medium heat until vegetables are tender, stirring occasionally, 6-8 minutes., Place fish over vegetables; sprinkle with pepper and remaining salt. Cook, covered, until heated through, about 2 minutes longer. Sprinkle with chives and, if desired, pine nuts before serving.

Nutrition Facts : Calories 307 calories, Fat 12g fat (2g saturated fat), Cholesterol 124mg cholesterol, Sodium 606mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

MAHIMAHI WITH CHARRED ONION, TOMATOES, AND TAPENADE VINAIGRETTE

Mahimahi with Charred Onion, Tomatoes, and Tapenade Vinaigrette image

Categories Fish Olive Onion Tomato Broil Quick & Easy Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
3/4 pound cherry tomatoes
6 tablespoons olive oil, divided
4 (6-ounces) skinless mahimahi fillets (1 inch thick)
1 tablespoon red-wine vinegar
2 teaspoons black or green tapenade (olive paste)
Accompaniment: plain or parmesan couscous

Steps:

Preheat broiler and line a large shallow baking pan with foil.
Toss onion and tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in lined baking pan, then spread evenly in one half of pan.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then arrange, skinned side down and spaced apart, next to vegetables in other half of pan. Drizzle fish with 1 tablespoon oil and broil 4 to 6 inches from heat until vegetables are charred and slightly wilted and fish is just cooked thourough, 12 to 15 minutes.
Meanwhile, whisk together vinegar, tapenade, 1/4 teaspoon pepper, and remaining 2 tablespoons oil.
Serve fish and vegetables over couscous. Stir pan juices into vinaigrette and drizzle on top.

Tips:

Choose fresh mahi-mahi: Look for fish that has a firm texture and bright, clear eyes.
Use a variety of vegetables: This recipe calls for onions and mushrooms, but you can also add other vegetables such as peppers, zucchini, or tomatoes.
Season the fish well: Be generous with the salt and pepper, and don't be afraid to add other spices such as garlic powder, paprika, or cumin.
Cook the fish until it is just cooked through: Overcooked fish is dry and tough, so cook it only until it is opaque and flakes easily with a fork.
Serve immediately: Mahi-mahi is best served hot, so serve it as soon as it is cooked.

Conclusion:

This recipe for mahi-mahi with onions and mushrooms is a quick and easy way to prepare this delicious fish. The fish is cooked in a flavorful sauce made with onions, mushrooms, and white wine, and it can be served with a variety of sides such as rice, potatoes, or vegetables.