Mahimahi (Mahi Mahi) Recipes
fromfisheries.noaa.govwww.fisheries.noaa.gov/insight/mahimahi-recipes
A collection of seafood recipes featuring mahimahi

Ingredients
Instructions
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.









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