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.

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.