Mahimahi (Mahi Mahi) Recipes

Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).

Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Prepare the Creole Seasoning by combining the ingredients in a small bowl.

Cut the filets into serving-size pieces. Sprinkle the green onion and Creole seasoning over them.

Heat oil in a large skillet over medium heat. Add in the butter and heat. One melted, place the seasoned fish filets in the pan, seasoning-side up. Sauté until golden-brown, about 6 minutes or longer if the pieces are thick.

Turn and repeat on the other side. Cook until golden-brown and the fish flakes easily with a fork, about 6 more minutes. Serve seasoning-side up.

In a blender, place the scallions, thyme, garlic, pepper, salt, sugar, and white vinegar. Blend until smooth and then slowly add in the olive oil to form an emulsion.

Pour the marinade over the mahimahi portions and let them marinate for at least one hour.

Place the marinated mahimahi portions on a lined roast pan, and cover the fish with remaining marinade.

Roast at 450 degrees Fahrenheit for 10 to 15 minutes, or until the fish is firm to the touch.

Combine all ingredients in a mixing bowl and refrigerate.

Spoon the cold salsa over the roasted fish at the time of serving.

Rinse filets and pat dry with a paper towel. Set aside.

Thoroughly mix remaining ingredients. Generously spread mixture to both sides of each filet and marinate the fish for at least 1 hour (up to 4 hours) before cooking.

Broil filets 5 to 6 inches from heat on a greased broiler rack, turning halfway through cooking. Cook about 10 minutes for each 1-inch thickness of filets.

Season the fish filets with salt and let them rest for 15 minutes.

Arrange the orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add ½ cup of water and the star anise pods. Bring to a simmer.

Place the seasoned fish on top of the orange slices. Cover and steam the fish until cooked through, about 7 minutes.

Transfer the fish to a warm plate and strain the solids from the steaming liquid.

Combine steaming liquid, butternut squash, and butter in a blender. Puree until smooth.

Serve the butternut puree alongside the steamed fish and garnish with the fresh herbs.