Recipe(tried): Mahi Mahi (7)

Honey Macadamia Mahi Mahi with Pineapple Relish
Serves 4

Pineapple Relish Ingredients:

1 cup diced fresh pineapple
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 Tbsp finely chopped scallion greens
1 tsp finely chopped jalape o pepper

Mahi Mahi Ingredients:

1/4 cup macadamia nuts
2 8oz mahi-mahi fillets, skinned
1/2 tsp veggie oil
salt & pepper
3 Tbsp honey

Pineapple Relish Directions:

Combine all ingredients and mix well. Keeps refrigerated for 8 hours.

Mahi Mahi Directions:

Preheat oven to 350 Degrees F. Prepare grill.

Toast macadamia nuts in oven for 8-10 minutes, stirring occasionally. Let cool. Finely chop and set aside. Rub fillets with oil, then season with salt and pepper. When fire is med hot, put fillets on grill. Cook 3-4 mins on first side. Turn fish over and cook for 3-4 mins longer. As second side is cooking, brush exposed side lightly with honey and sprinkle with half of the nuts. Turn over and cook 1 minute, coat with honey and nuts. Turn once again and cook 1 minute or until crust is golden. Remove fillets from grill. Cut into portions and serve with Pineapple Relish on the side.

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Bahamian Mahi Mahi

2 pounds mahi mahi filets
1/2 cup dark rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
ground black pepper to taste

1 Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a thick slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.

2 Preheat oven to 325 degrees F (165 degrees C).

3 Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.

4 Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.

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Grilled Mahi Mahi with Tomatillo and Mango Salsa

4 (6-ounce) mahi mahi, skin removed
1 lime, juiced
1 tablespoon olive oil
Salt and pepper
Tomatillo and Mango Salsa, recipe follows

Preheat a grill.

Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.

Tomatillo and Mango Salsa:

1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium sized tomatillos peeled, washed, and diced finely
1 medium ripe tomato, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
Salt and freshly ground black pepper

Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.

Meanwhile peel and remove flesh from the remaining mango and finely dice.

To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
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Mahi-Mahi with Orange Salsa

1 cup orange segments, diced
1/8 cup red pepper, finely diced
1/8 cup scallions, finely diced
1/8 cup red onion, finely diced
1/8 cup cilantro, chopped
1/2 cup orange juice
1 tablespoon maple syrup
1 tablespoon lime juice
2 tablespoons olive oil
Salt and pepper, to taste
4 (12-ounce) Mahi-Mahi fillets

Combine orange, red pepper, scallions, red onion and cilantro. Add orange juice, syrup, lime juice and olive oil. Season to taste with salt and pepper. Grill Mahi-Mahi fillets for 4 minutes on each side and top with salsa.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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Broiled Ahi or Mahi Mahi

Fish pieces, 7-8 oz. 1/2" thick per serving
Softened butter

Brush both sides of fish with softened butter. Broil one side until half done. Turn fish over and broil other side. Place on serving dish and spoon 3 tsp. of Mango chutney sauce over the middle of each piece, sprinkle 1 1/2 tsp. chopped Macadamia nuts on top of the sauce. Add a little chopped parsley.

Mango Chutney Sauce:

2 cup Mango chutney
3 oz. White wine
2 oz. Cider vinegar
3 oz. Brown sugar
1 oz. Sherry
1 tsp. White pepper
3 oz. Lilikoi Juice (Passion Fruit)
2 oz. Pineapple Juice

In blender or food processor, blend mango chutney until smooth and creamy. Place into pot and add remaining ingredients. Stir over low to moderate heat. Simmer for about 10 minutes.
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Sweet & Sour Mahi-Mahi
Serves 4

1 lb. of mahi-mahi filet, cut into 4
4 oz. clarified butter
1 pink grapefruit
2 oranges (oranges and grapefruit: segment the fruit and reserve for garnish, squeeze remaining juice for sauce)
2 oz. sugar
1 large shallot, finely chopped
1 clove garlic, finely chopped
2 oz. red wine vinegar
4 oz. unsalted butter

Lightly saute fish in clarified butter. Remove from pan. Add shallots and garlic to pan and sweat without browning. Add vinegar and reduce. Add juice of grapefruit and orange. Add sugar. Thicken with butter. Pour sauce over fish. Garnish with fruit segments.

Note: the peel of the fruit can be sliced into thin strips, blanced in cold water three times, add sugar and boil until they become transparent, drain and use as garnish.
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Tomato Basil Mahi Mahi

16 oz Mahi Mahi fillets
2 1/2 cups tomatoes. diced
1/2 cup fresh basil leaves, chopped
1/3 cup red shallots, sliced
1/4 cup onion, diced
1/4 cup garlic, chopped (approx. 5 cloves)
2/3 cup chicken stock
2 Tbs tomato paste
2 Tbs fish sauce (or substitute soy sauce)
1 Tbs vinegar or lemon juice
1 Tbs sugar

Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown. To prepare sauce, saute garlic and shallots in pan. Add onion, tomato paste, fish sauce, vinegar or lemon juice and sugar.

Stir in chicken stock and simmer until sauce thickens. Remove from heat and add basil. To Serve, top Mahi Mahi fillets with generous
helping of tomato basil sauce.

Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.

You can substitute any mild white flesh fish instead of Mahi if you can't get it in your area.