Recipezaar: Mahi Mahi,Dinner Party recipes

Mahi Mahi, Polynesian Style

Fri, 12 Apr 2002 11:48:07 -0400

Makes me dream of the warm beaches in Hawaii...who says you can't have a luau at home? -- posted by Sue L

Grilled Teriyaki Mahi Mahi with Mango Salsa

Sun, 23 Feb 2003 20:07:33 -0500

From Weber's Big Book of Grilling. Marinates 30 minutes. Excellent!! -- posted by ratherbeswimmin'

Nut encrusted mahi mahi

Sun, 21 Dec 2003 20:00:25 -0500

From one of the best chefs on the island, this recipe is quick, easy, low fat and gourmet. What could be better? Wait until you taste it. -- posted by Guava Girl

Curried Mahi Mahi

Mon, 05 Jul 2004 20:00:08 -0400

This is an original. It lends itself to any vege of your choice, however we prefer carrots, garlic, onion, pumpkin and potato, with zuchinni, peas and brocolli. How's that for variety? -- posted by Jamie Oliver®

Mahi Mahi in Caper Garlic Cream Sauce

Wed, 29 Sep 2004 19:59:42 -0400

Yummy. I love mahi mahi and this is a terrific sauce. -- posted by spatchcock

Bahama Boat Dock Dolphin

Sat, 26 Mar 2005 17:26:38 -0500

This was invented on the boat dock at Walker's Cay in the Bahamas, using the ingredients we had on board and the freshly caught Mahi Mahi. Still the best fish I have ever tasted! -- posted by Chef #205341 Yachtsman

Poached Mahi Mahi (with Mushrooms and Apricots)

Tue, 12 Apr 2005 09:55:27 -0400

entry for the RSC winter-January 2005 - Main course -- posted by Derf

Broiled Mahi-Mahi With Parsleyed Tomatoes

Fri, 07 Oct 2005 15:03:24 -0400

This recipe is posted for the World Tour 2005 Recipezaar event. This dish represents the Greek cooking style. Mahi-mahi is a very lean, moderately flavored, firm but moist fish, with solid flake. You could substitute amerjack, mullet, pompano, grouper, farm raised catfish, or cod. This recipe was posted in the May 2005 Southern Living magazine, and was credited to Mary Pappas of Richmond, VA. -- posted by PanNan

Fish Sauteed With Spicy Tomatoes and Olives

Mon, 13 Mar 2006 15:31:25 -0500

Another Epicurious Recipe. -- posted by Wendys Kitchen

Crushed Potatoes With Baked Fish & Caper & Mint Dressing

Sun, 19 Nov 2006 20:32:06 -0500

Another Karen Martini recipe from our Saturday paper. Looks delicious - will be making very soon. -- posted by Wendys Kitchen

Citrus Glazed Mahi Mahi

Sat, 30 Dec 2006 21:42:25 -0500

A tasty, tropical way to prepare Mahi Mahi steaks. -- posted by GREG IN SAN DIEGO

Alfredo Maui Maui With Crab

Sun, 07 Jan 2007 22:24:04 -0500

This is so scrumptious and rich you'd think you've gone to EPICUREAN HEAVEN. Basil accents this entrée with a touch of garlic. Lower in fat as it is prepared with nonfat half and half. I serve this with a medley of broccoli, cauliflower and carrots. Times are estimated, as I don't clock myself. You can substitute other fish fillets, but never use imitation crab. This recipe just looks busy, but is step by step and actually not that difficult. So read through first and you'll see how simple it is. -- posted by L DJ

Baja Fish Tacos

Thu, 12 Apr 2007 20:48:54 -0400

Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors. -- posted by Sharon123

Mai-Kai's Macadamia Nut-Encrusted Grouper or Mahi-Mahi

Fri, 01 Jun 2007 22:37:14 -0400

A delicious dish from the world famous Polynesian restaurant in Ft. Lauderdale, Florida. -- posted by R. Warren Meddoff

Mahi Mahi With Orange and Rum Mojo

Wed, 27 Jun 2007 15:32:42 -0400

Tuna makes a good substitute for meaty mahi mahi in this fabulous recipe. -- posted by English_Rose

Mahi Mahi Kebabs

Sun, 05 Aug 2007 17:06:05 -0400

High-protein, delicious. -- posted by naturefood

Macadamia Crusted Mahi Mahi

Wed, 05 Sep 2007 21:01:11 -0400

Alton Brown's recipe, with some minor tweaks. The coconut milk and macadamias impart a great flavor. Most types of fish would probably work, if you have a substitution in mind. This is good to make when you have a can of coconut milk open already for something else. -- posted by Maito

Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa,

Fri, 12 Oct 2007 00:56:14 -0400

Grilled Mahi Mahi Tacos With Red Cabbage Slaw, Tomato And Avocado Salsa And Pineapple Hot Sauce is the whole name for this lovely recipe. Created by Bobby Flay for a wedding on FoodNetwork, and it was a big hit with all the guests at the wedding. I wanted to share this lovely recipe with you all. It took me about 3 hrs. to make this dish, but it is well worth it! Be careful when making the Charred Pineapple-Habanero Hot Sauce using the the habanero chiles, as it is HOT with 2! I would suggest only 1 if you don't like real hot and spicy. -- posted by FoodieFanatic

Mahi Mahi With Brown-Sugar Soy Glaze

Fri, 25 Jan 2008 19:43:47 -0500

So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05). -- posted by blucoat

Drunken Fish

Tue, 06 May 2008 01:33:50 -0400

I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times. -- posted by Manami

Honey Ginger Grilled Salmon, Swordfish or Mahi Mahi

Mon, 18 Aug 2008 20:06:47 -0400

I love salmon and I love anything grilled. Put the two together, add some ginger and honey and I am one happy Mama! You could also use mahi mahi here or swordfish. -- posted by mama's kitchen

Fish With Figs, Bacon and Pecans

Mon, 29 Sep 2008 19:49:37 -0400

This recipe is by Jim Shirley, the chef at "Fish House" in Pensacola, FL. It was prepared at the cooking demonstration during the Seafood Festival in 2007. Everyone that got a taste loved it, and at the festival this year (2008), people were still talking about it. He used redfish, but you could also use any nice firm white fish, such as trigger, snapper, or grouper. *Please note...If you choose to use tilapia, reduce the fig mixture..the tilapia is not a firm enough fish nor is it thick enough to support these flavors as posted!. Generally tilapia fillets are much thinner than redfish, and the sauce will overwhelm it.* **Please note...most of the reviews have used frozen tilapia....this fish is not thick enough to support the flavors of this recipe....please reduce the fig mixture if you are using tilapia!** Of course, fresh always tastes better than frozen, so try to go fishing or to your local fish market if you are on the coast. Be prepared to enjoy this! It is delicious! -- posted by breezermom

Grouper Daniels

Mon, 29 Sep 2008 23:09:31 -0400

This is another recipe from Jim Shirley of the Fish House Restaurant in Pensacola. He demonstrated it at the Seafood Festival this year in Pensacola. He used grouper, but you could use Mahi Mahi, Trigger, Snapper, etc. The aroma drifting from the cooking area was fabulous! I've made this one myself, and it is fabulous! Just make sure to use a nice thick white fish that will hold together under high heat preparation. -- posted by breezermom

Mahi-Mahi in Tomato Olive Sauce

Fri, 08 May 2009 12:20:45 -0400

The Sicilian-style tomato sauce has tons of Mediterranean flavor, thanks to the orange peel, olives, and oregano. -- posted by Samantha in Ut

Minted Apricot Fish

Thu, 06 Aug 2009 11:07:02 -0400

This recipe comes from "The Best Seafood Recipes" by The Australian Womens Weekly. This is a very easy recipe and the result is quite delicious. I used ling fillets and they recommend Ocean Perch Fillets. -- posted by Wendys Kitchen

Hawaiian Mahi Mahi

Fri, 18 Sep 2009 16:50:03 -0400

My little Borther works for the Coast guard, mostly in Hawaii and he brought this recipe home with him.. it's extra good in the summertime -- posted by GingerlyJ

Ers Best Fish Tacos in the World!!

Wed, 23 Dec 2009 11:29:28 -0500

Minimal and quick - less ingredients with tons of flavor!! Very fast and easy to make this receipt serves 2-3 people. But can scale to feed more This preps in three parts and can be ready to serve in as little as 20 min. -- posted by Chef #1345851