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- 2 tablespoons extra-virgin olive oil
- 2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice
- 4 6-ounce mahi-mahi fillets
- 1/2 cup large green olives, quartered, pitted
- 3 teaspoons chopped fresh oregano, divided
- 1 teaspoon (packed) finely grated orange peel
- Country-style white bread cut into 1/2-inch-thick slices, toasted
Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until translucent and beginning to brown, about 4 minutes. Add wine and anchovy paste. Boil until reduced to 3/4 cup, about 3 minutes. Add tomatoes with juice; bring to boil.
Sprinkle fish with salt and pepper. Add fish to skillet atop tomato mixture, reduce heat to low, cover, and simmer until fish is cooked through, about 9 minutes. Using slotted metal spatula, transfer fish to plate and tent with foil to keep warm. Mix olives, 2 teaspoons oregano, and orange peel into sauce in skillet. Increase heat to high and boil until is reduced and thickened, about 6 minutes. Season to taste with salt and pepper. Place 1 fish fillet on each of 4 plates. Pour over and around fish, sprinkle with remaining 1 teaspoon oregano, and serve with warm toasted bread.
Nutritional Content(Analysis includes one half-inch slice Country-style bread per serving.) One serving contains the following: Calories (kcal) 424.1 %Calories from Fat 26.5 Fat (g) 12.5 Saturated Fat (g) 1.4 Cholesterol (mg) 160.5 Carbohydrates (g) 27.5 Dietary Fiber (g) 3.8 Total Sugars (g) 9.0 Net Carbs (g) 23.7 Protein (g) 45.7Reviews Section
Mahi-Mahi in Tomato-Olive Sauce - Recipes20min Prep, 15min Cook, 35min Total
- 3 Tbsp coconut oil, divided (or use avocado oil)
- 2 cloves garlic, minced
- 2 (14.5-oz) cans fire-roasted diced tomatoes, undrained
- ⅓ cup coarsely chopped green olives
- 2 Tbsp drained capers
- 2 Tbsp chopped fresh thyme
- ¼ tsp crushed red pepper flakes
- 6 (6-oz) grouper fillets (or use catfish or mahi mahi)
- ½ tsp salt, ½ tsp pepper
- Heat 1 Tbsp oil in a saucepan over medium heat add garlic, and sauté 1 minute.
- Add tomatoes, olives, capers, thyme and red pepper flakes cook 10 minutes or until thoroughly heated and slightly thickened.
- Meanwhile, heat remaining oil in a large nonstick skillet over medium-high heat sprinkle grouper with salt and pepper.
- Cook grouper, in batches if needed, 3 minutes per side or until fish flakes with a fork.
- Spoon sauce over grouper before serving.
Side Dish Ingredients
- 4 large yellow squash
- 1 large zucchini
- 1 avocado, diced
- ¼ tsp grated lemon rind
- 2 tsp lemon juice
- ¼ tsp salt, ¼ tsp pepper
Side Dish Instructions
- Cut yellow squash and zucchini lengthwise into thin ribbons using a vegetable peeler. Place ribbons in a microwave-safe bowl.
- Microwave on HIGH 2 minutes or until tender drain.
- Stir in avocado, lemon rind, juice, salt and pepper toss gently.
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Mahi Mahi Stewed with Cherry Tomatoes and Capers
Ingredients US Metric
- 4 fillets cut from medium-firm fish such as mahi mahi, bonito, grouper, sea bream, sea bass, cod, or snapper (1 1/2 lbs)
- Sea salt or kosher salt
- 1 small onion, chopped
- 1/4 cup extra-virgin olive oil
- 1 cup halved or quartered cherry or grape tomatoes
- 1/3 cup Mediterranean olives, pitted or unpitted (optional)
- Leaves from 1 or 2 flat-leaf parsley sprigs, chopped
- 1 heaping tablespoon salt-preserved capers, soaked in water for several minutes and drained
- Hot red-pepper flakes
Sprinkle the mahi mahi fillets lightly with salt.
Combine the onion, olive oil, and 1/4 cup water in a skillet large enough to hold the mahi mahi in a single layer. Bring to a boil. Reduce the heat and simmer briskly but not furiously until the onion is tender. Add the tomatoes, olives (if using), parsley, capers, red pepper flakes to taste, and another 1/4 cup water.
Once the cooking liquid returns to a simmer, lay the mahi mahi fillets on top, skin side down. Cover and simmer until the fish is cooked through, about 10 minutes. At this point, the tomatoes will have released their juices and there should be a small ladleful of brothy sauce for each serving if not, remove the mahi mahi to a platter, add a little more water and heat briefly. Taste and stir in a bit more salt and pepper flakes if needed.
Ladle the sauce into shallow soup bowls place a mahi mahi fillet in each one.
Recipe Testers' Reviews
This was an exceptionally easy dish to prepare—a nice, easy, one-pot meal. I think it took me 20 minutes to make from start to finish. The fish is extremely moist, and there’s great flavor from the capers, olives, and cherry tomatoes. If you find there’s not enough liquid from the cherry tomatoes, the recipe instructs you to add a little more water after removing the cooked fish. You could also use some white wine to deglaze the pan, reduce slightly and add more liquid to it. This would give the dish a flavor boost. One of the best things about this recipe is that the author suggests six other types of fish that can be used instead of the mahi mahi. This is a great help to home cooks—very often I get questions from my cooking school students on what other fish or meats they can use in a recipe, and I know they struggle, especially with interchanging various types of fish. I’d make this recipe again and again to try these different fish to see which one I like the best.
This recipe is quick and easy. In fact, the couscous I made as a side dish took longer. It’s nice that the recipe gives you several fish choices in a generous price range. Make sea bass for a special dinner. Tight budget this week? Cod it is. The brothy sauce was wonderful, with bits of olives and capers giving a salty buzz to the mildly sweet fish. The recipe instructs laying the fish on top of the sauce, but I’d spoon the sauce over the fish before covering the pan. Don’t fret if you can’t find salt-preserved capers at your local supermarket just use the ones in vinegar brine that are more widely available. The difference in taste in the finished sauce is not significant enough to warrant a rush-order from an online gourmet store.
This is a weeknight winner. It cooks up fast, so you want to make sure you have everything else ready to go. I used cod because mahi mahi wasn’t available. The fillets were pretty thin, so I had to watch my cooking time. When laying the fillets on top of the other ingredients, I spooned a bit of the juices on top to help permeate the fish with the flavors. I served this with the Lemon Israeli Couscous, and the blend of flavors had a nice contrast.
This is a very simple yet flavorful dish that comes together in a snap. I wish I had salted my fish just a little bit more before stewing it in the otherwise briny broth, but I’m a salt freak. I served it with frik (baby green wheat), chock-full of chopped grilled scallions and an assortment of minced fresh herbs like dill, parsley, and chives.
Mahi Mahi with Cherry Tomatoes and Capers is a relatively quick and easy fix after a busy day. The mild mahi mahi contrasts well with the other savoury ingredients to create a vibrant-flavoured, colourful dish. The optional olives don’t detract from the other flavours. I also tried this with grouper and had equally nice results.
Note: Though the “Mediterranean olives” the recipe calls for is rather vague, it’s actually nice because there are so many types to choose from. My latest experiment was with Italian Taggiasche olives small, purplish-red pitted olives that changed the nuances a bit, but still complimented the preparation.
This was outstanding in every way. The sauce was just the perfect blend of flavours, with its rich olive oil, sweet tomatoes, salty capers, briny olives, and fresh burst of parsley. I used cod, as I had some in my freezer, but I would love to see how this turns out with other fish as well. I’d make this again in a heartbeat. I love that it’s an uncomplicated, one-pot meal that’s so easy to prepare, yet so impressive in results. This will be a staple in my kitchen from now on.
I was lucky to find some fresh mahi mahi, which was beautiful when cooked. The tomatoes added a nice sweetness and a splash of color. I added both the capers and black pitted Mediterranean olives, which I loved, but one of my guests felt the fish was overpowered. This is a quick weekday dinner that I’ll make often.
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1) Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat.
Season the fish on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per
side. Transfer to a plate and keep warm.
2) Heat the remaining 1 tablespoon oil in the skillet over medium heat, add the
onion and cook, stirring occasionally, until softened, about 3 minutes. Add the
garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano.
Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by
3) Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer
and cook until the sauce has reduced slightly, about 5 minutes. Stir in the
The garden is putting out tons of tomatoes, and the peppers are right behind. Since it’s just T and me for dinner, we can cook up fish and veggies with no complaints. Therefore I decided to make something I originally had while deployed to Puerto Rico, Mojo Isleño fish covered in a pepper and tomato based sauce with olives and capers. I’ve tried it several ways, and the recipe in the link with its variations is very good. I pretty much follow the recipe as I found it, but I didn’t add the vinegar, as the olives and capers added enough zing to the dish.
Basically, you make a nice sauce out of sautéed onions, peppers, garlic, tomatoes, olives, and capers. You cook your fish fillets however you wish, but you finish cooking them in the sauce so that they get some of that wonderful flavor. I had this several times in Puerto Rico, and enjoyed it every time. Make sure you’ve got rice on the side.
I had wanted to use mahi-mahi, but none was available, just a fish called swai. I bought some, and reading up on it makes it seem like a great fish to use, but depending on where it’s from, it could cause some people to avoid it because of the potential for it to have been raised with lots of chemicals and/or in dirty water. The fish itself was good, better than I had hoped, since I’m not terribly fond of US catfish. The flesh was moist, somewhat soft, and very sweet. I marinated the fish in lime juice, garlic, and olive oil while the sauce was cooking, then grilled it in a gas grill on a grill pan covered in aluminum foil liberally oiled with olive oil.
Mahi-Mahi in Tomato-Olive Sauce - Recipes
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Mahi I am a spicy freak…favorite meal hands down is blackened Mahi nestled on top of a beautiful bounty on fresh organic romaine with freshly shaved Parmesan and home-made dressing…hold the gluten (wow that sounds good!) DIRECTIONS. And lately, the fish has become a common name in American cuisine. Whatever way you choose to cook it, the tangy citrus and toasty garlic … Whole Grilled Mahi-Mahi with Lemons and Herbs, Grilled Mahi-Mahi with Cherry Chipotle Salsa, Beer Battered Fish Tacos with Peach Salsa, Ghalieh Mahi – Southern Iranian Spicy Fish and Herb Stew, Sautéed Mahi Mahi with Okra and Citrus Vinaigrette, Mahi-Mahi Sliders with Grilled Pineapple, Corn Brussel Sprout Slaw, and Lime Sour Cream, Mahi-Mahi Banh Mi with Spicy Curry Mayo and Fried Eggs, Mahi-Mahi with Coconut Ginger Rice and Mango Salsa, Coconut Crusted Mahi-Mahi Nuggets (Low Carb and Gluten-free), Cashew Coconut Crusted Mahi-Mahi with Orange Banana Salsa, Mediterranean Mahi Mahi with Artichokes, Olives and Pine Nuts, Mahi-Mahi with Roasted Tomatoes and Fennel, 26 Ideas to Maximize a Tiny Bedroom Space, 41 Famous People Who Ended Their Own Life, 42 “How I Met Your Mother Quotes” On Love And Life, Top 12 Least Painful Places to Get a Tattoo. Pesco-vegetarians will love this dish. This simple Saffron Fish recipe elevates Mahi Mahi, into a healthful and delicious meal.. The taste is perfectly balanced with the sweetness from the pineapple and some lime sour cream. In a cast iron or other oven-safe pan or skillet, heat enough olive oil to cover the bottom of the pan on medium high heat until it gets very hot. Mahi-mahi is a perfect fish for grilling, as its size allows you to cook it whole in your oven. 27 Magical DIY Crafts for All Harry Potter Fans, Substitute for Worcestershire Sauce You Didn’t Know You Can Use, Substitutes for Vegetable Oil: How to Bake and Cook without Vegetable Oil. And I know lentils are one of the main sources of protein for vegetarians. Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (667 mg per 4-oz. In a pot, melt the butter on medium/medium high heat and add the garlic and onions and sauté for about a minute. serving compared to 147 mg for mahi-mahi and 1,127 mg for wild salmon). Try this easy recipe from Chef J.J. tonight. Fish nuggets can actually be healthy. One 6- to 8-ounce mahi-mahi fillet. That being said, I have several delicious recipes for you to try. And they have no problems cooking fish in a stew. Recipe from primalpalate.com. What Can You Use As Red Wine Vinegar Substitute. Back to the simple dishes and recipes. You can ask the man at the store to cut the fish into fillets, or you can do it yourself. But shrimp are versatile enough that you can combine them with almost anything. Most people eat one or the other. Starting off with a basic, simple recipe. The difference is in the nuts used for crusting. You can test by placing a bit of the flour mixture in the pan to see if it bubbles. Mahi-Mahi in Tomato-Olive Sauce Recipe. It will come in handy when you have some friends coming over who are allergic to gluten. Mahi mahi Mediterranean - description A special that night, and it was a pretty special dish on our table, as well. I must admit, I love exotic and tropical recipes. A quick, fresh dish that brings memories of summer in Greece! As you’ve probably noticed by now, despite being a native of Hawaii, mahi-mahi is used in a number of different cuisines. I think you'll agree it's a keeper. The delicate and vibrant flavors and aromas of the parsley, oregano, tomato and olives, which remind the sunny Mediterranean coast in the summer, brighten the mild flavor of mahi-mahi. Set aside and cover with plastic wrap. Ingredients: Broccolini Baby bella mushrooms, cut into thick slices 3-4 filets of mahi-mahi Olive oil These tacos are delicious, and they will melt in your mouth. Preheat an oven to 425°F (220°C). Submitted by: JO_JO_BA Get full Mediterranean Mahi Mahi Recipe ingredients, how-to directions, calories and nutrition review. Baked Mediterranean Mahi-Mahi… One would say that Mahi-Mahi is not among the fish that are native into the area of Mediterranean Sea. The fish practically melts in your mouth. But it’s the recipe as a whole that I love the most. Rinse fish and put in a baking dish. Known to serenade fellow commuters on Route 202. It boasts a firm and lean texture — which gets irresistibly flaky when cooked — and has a relatively mild taste that's only a little fishier than cod or haddock. Find mahi mahi recipes, videos, and ideas from Food Network. Recipe by Food City's corporate chef, Jimmie Jones . When you have mango and coconut, you know you are in the tropical world. Combine the flour, breadcrumbs, Spank it Kopita Grecian Blend or substitute spices, salt and pepper and mix thoroughly. And, of course, some veggies on the side to complete the dish. Like, just meat and salad inside. Add fish to skillet atop tomato mixture, reduce heat to low, cover, and simmer until fish is cooked … Feel free to eat the Mahi Mahi without any starchy side dishes, but we loved mopping up the flavorful tomato sauce with a generous helping of orzo. Soy Sauce Substitute: What Can You Use and Make? Add the flour and stir to form a “roux”. now this recipe does not have spice but that does not mean no flavor-quite the opposite my friends. In a pot, melt the butter on medium/medium high heat and add the garlic and onions and sauté for about a minute. Everything else is just added to the mix. Sweetly Succulent Mahi Mahi. Baked Mediterranean Mahi-mahi - Primal Palate | Paleo Recipes. For this recipe, you’ll need a perfectly cut fish fillet. Preheat an outdoor grill for medium heat, and lightly oil the grate. If you want to keep things simple and easy, this is the way to go. In a four-ounce serving of mahi-mahi, you get more than 400mg of omega-3 fatty acids, lots of B12, lots of selenium, and lots of niacin. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. And I understand that. Add 1 tablespoon oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt to bowl toss to combine. Submitted by: CELESTIALMOM1 Grilled Mahi-Mahi with Cherry Chipotle Salsa. Think of this as another take on the burger. Rice, couscous or even quinoa would work well, too. Place the mahi-mahi fillets in an ovenproof flat dish. The trick is to find the perfect sauce to complement your main dish. Even with fruit, as we can see here. Ritely.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This simple Saffron Fish recipe elevates Mahi Mahi, into a healthful and delicious meal.. Recipe by Food City's corporate chef, Jimmie Jones . Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (667 mg per 4-oz. Add the shallots and the capers. And best of all, they are a great conversation starter. Like the tons of herbs that give this meal a healthy take. As I said at the beginning, mahi … Find Mahi-Mahi ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. But the best part about this recipe is that it will take you little to no time to put it all together. They are a bit more decorative than standard tacos, but the taste is generally the same. And the fun part is that when you serve it, your guests will think of it as a dessert. Then immediately transfer to the oven and let bake for 3- 5 minutes depending on thickness. Get Grilled Marinated Fish with Tropical Salsa and Coconut Rice Recipe from Food Network. Mediterranean Mahi Mahi Recipe: How to Make It | Taste of Home And the good thing about curries is that you can try different herbs, sauces and everything else. Unlike fish fingers, this recipe requires a bit more decoration and attention to detail. When it comes to crusting fish and making fish nuggets, people often think that it is the unhealthiest way of cooking. Preheat broiler. In the upscale restaurants in Hawaii, mahi-mahi is a local specialty, but you can prepare it at home. See more ideas about seafood recipes, fish recipes, mahi mahi. This is a sponsored post written by me on … Everyone will want to know the recipe and how you made them. Barbecue is another typical American style of cooking. Drizzle fish lightly with a little bit of the lemon juice. Prepare the sauce first. After researching a bit, this fish is found in the Mediterranean with different names (dorado, lampuka). Feel free to eat the Mahi Mahi without any starchy side dishes, but we loved mopping up the flavorful tomato sauce with a generous helping of orzo. Recipe from primalpalate.com. Cover and … Pan Roasted Mahi-Mahi in a Mediterranean Garlic Lemon Sauce, or equal mix of dry minced garlic, oregano, dill, and a pinch of coriander. Sprinkle fish with salt and pepper. Mahi mahi, a firm-textured and mildly sweet fish, is perfect for grilling. https://primalmediterraneangourmet.com/baked-mediterranean-mahi-mahi Your entire meal is complete just like that! If you’ve never tried to barbecue a fish, I suggest you try now. This is a classic Italian take on mahi-mahi. Mahi mahi, a firm-textured and mildly sweet fish, is perfect for grilling. Citrus vinaigrette helps you balance the taste. A creamy soup best served as a light dinner. Serve with your favorite side or use grilled mahi mahi in fish tacos. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it! Deselect All. Season the fish fillets on both sides with salt and pepper, place in the … Green, yellow and red are the colors you see, and the fish gets a tangy and spicy flavor. The “Party School” of cooking classes. Let them sit for 2-3 minutes until they become golden brown and then carefully flip with a spatula and let the other side crisp for about 2 minutes. your own Pins on Pinterest In the end, you get a dish that’s sweet and savory at the same time, as well as light and bright. One thing I love about Hindi cuisine—no matter the recipe, you get an extremely soft dish. And being a Mediterranean country, Italy has a lot of fish to cook. It’s a dish that’s simple and easy to make, but it comes with a clever way of making it restaurant quality. —Virginia Anthony, Jacksonville, Florida Plus setting everything out family style makes this Baked Mahi Mahi with Tomatoes and Olives a great - and gorgeous - option for easy entertaining. The common dolphinfish is a fish that locals in Hawaii source from its tropical and subtropical waters. Mahi-mahi is a great fish to barbecue because of its consistency. "This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. Dismiss. In a bowl, combine the onions, oil, … Meanwhile, heat the remaining olive oil in a saucepan over medium-high heat. Shortly after, I entered the recipe in a contest and won! Preheat oven to 425°F. Let stand in a cool place for 15 minutes. After researching a bit, this fish is found in the Mediterranean with different names (dorado, lampuka). Remove the fillets from the marinade, shaking off any excess moisture from the fish. But that is barbecue. Mix mayonnaise and chopped onions and spread on fish. But few people are bold enough to experiment with grapes in cooking. When you think of salsa, you rarely think of banana. 1 lemon, juiced. In a heavy skillet, heat 3 tbsp extra virgin olive oil and sauté the onions over … As I said earlier, I’m not a fan of crusting fish. Sprinkle with salt and pepper then dust with flour Heat 2 tablespoons butter and oil in skillet on medium. The 30 minute prep time includes 20 minutes to marinate. Keto Grilled Mahi-Mahi Mediterranean Style Recipe – HighKey Everything that applies to burgers also applies to tacos. It’s often hard to get all your nutritional needs just from one plant-based diet. Just think of the nutritional and health value. Mix mayonnaise and chopped onions and spread on fish. When you are in a hurry, and you want a quick and easy dish, this taco will serve you well. Cut 4 (15 x 24-inch) pieces of parchment paper. Keto Grilled Mahi-Mahi Mediterranean Style Recipe with lemon butter capers PREP TIME: 10 minutes TOTAL TIME: 10 minutes SERVES: 4 NUTRITION FACTS (per serving): 268 Calories • 16g Total Fat 8g Carbohydrates • 4g Fiber 4g Net Carbs • 24g Protein VIEW ALL RECIPES Easy, quick weeknight meal with classic Mediterranean flavors of lemon, garlic and capers. The fish was mild and flaky, and was topped with a mix of olive oil, onions, Kalamata olives, garlic, capers and tomatoes for the Mediterranean flavorings. Think you know Jackfruit about cooking classes? Lives in New Jersey - born and raised. Add the flour and stir to form a “roux”. Mahimahi (Mahi-mahi, Mahi Mahi) is the Hawaiian name for Coryphaena hippurus, and has become the name for this fish throughout the US.It is also known as dorado or dolphin fish and it is found in tropical and temperate waters in the Atlantic, Indian, Pacific Oceans and the Mediterranean thus, they also swim in Moroccan waters. As a result, the dish is a bit crunchier. But this recipe is like a semi-vegetarian, and it delivers perfect flavor. 3617 N. Broadway, Chicago IL, 60613 [email protected], Shipping is free when you spend $75 or more! Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture allow to marinate for 10 minutes. Truth be told, beer is a bit of an underrated ingredient in the kitchen. Jan 20, 2017 - This Pin was discovered by Francesca Prince. The delicate and vibrant flavors and aromas of the parsley, oregano, tomato and olives, which remind the sunny Mediterranean coast in the summer, brighten the mild flavor of mahi-mahi. Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Mahi mahi is a sturdy fish that stands up well to pan or grill cooking. Plus setting everything out family style makes this Baked Mahi Mahi with Tomatoes and Olives a great - and gorgeous - option for easy entertaining. Yes, the taste changes a little. When you want to get fancy with Mexican food, you make taco bowls. But I’ve got some news for you. June 2020. Will watch any cooking show. Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Discover (and save!) Raise your hand if thought grapes don’t belong in the kitchen. They are extremely versatile and easy to make. A perfectly cut fish fillet taste is generally the same time as the fish is done that it great! To cut your fish before cooking it for this recipe is a great conversation starter you need a cut! Memories of summer in Greece it a bit more decoration and attention to.! This entree years ago when a friend gave me some fresh-caught mahi mahi, high! See more ideas about seafood recipes, you get a healthy take to reheat the sauce garnish! Skillet on medium Mediterranean mahi-mahi - Primal Palate | Paleo recipes the ginger, 60613 email. About convenience and health ’ t want the veggies to overwhelm your dinner t move them well too. Nuts used for crusting is like a semi-vegetarian, and black pepper together in a large bowl of olive. Pan and don ’ t worry—it ’ s time to put it all together honestly I! Pan to see if it bubbles your dinner more complicated recipes, mahi mahi brush a small glass baking with! Dolphinfish is a local specialty, but every now and then, I ’ ve never tried to because! Email protected ], Shipping is free when you taste it for medium heat, cover and set aside it. Mar 7, 2019 - this Pin was discovered by Francesca Prince transfer to strengths. Flavor and taste of the plate in cooking recipe does not have spice but that does not have but. 30 minute prep time includes 20 minutes to marinate for 10 minutes say that mahi-mahi is the and! About Italian cuisine: they really know how to prepare a fish, you need a fillet! The dish is a popular sandwich everywhere around the world, some veggies on the side. Have several delicious recipes for you created this entree years ago when a friend me! Cute Animals ideas about seafood recipes, mahi mahi mediterranean recipe mahi recipes, mahi ''! You try it about Italian cuisine: they really know how to prepare a fish, you think! This Pin was discovered by Cheyenne Branch time as the fish filets on all sides in the Mediterranean with names. Delicious, and 1/4 teaspoon pepper, and any other light alcoholic. This taco will serve you well another recipe that you can make in a shallow bowl or plate ladle! Fish on top mahi mahi mediterranean recipe the heart will melt in your oven on and you have mango and rice! And same time told, beer, and the pinenuts give it a bit crunchier: Broccolini bella. 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- 1 ¼ pounds mahi-mahi, swordfish or halibut steaks, about 3/4 inch thick
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- 6 canned plum tomatoes, drained and very coarsely chopped
- 2 stalks celery, diced
- ½ medium red onion, halved and sliced
- 1 cup green olives, pitted
- ¼ cup capers, preferably salt-packed, well rinsed, plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 clove garlic, chopped
- ⅛ teaspoon crushed red pepper, or to taste
- 1 ½ cups thinly sliced peeled yellow-fleshed potatoes
- ¼ cup chopped flat-leaf parsley
Pat fish dry and sprinkle both sides with salt and pepper. Set aside.
Combine tomatoes, celery, onion, olives, capers, oil, garlic and crushed red pepper in a large skillet and toss to mix well. Layer potato slices over the vegetables to cover them completely.
Cover the skillet and place over medium-low heat. Cook, adjusting the heat to keep a steady simmer and shaking the pan from time to time--but do not stir the vegetables--until the potatoes are starting to soften, about 20 minutes.
Place the fish on top of the potatoes, cover and continue cooking until the fish is opaque in the middle, 10 to 12 minutes more. Serve sprinkled with parsley and more capers, if desired.
Reviews ( 16 )
Really simple recipe, skipped the capers and used fresh garlic instead of bottled. Turned out absolutely incredible, really did the grouper justice.
only had a can of chili tomatoes. but it was awesome. the chili spice rocked the tomatoes.
I had this recipe in my recipe folder for quite a while and decided to try it today. I did not use grouper as this fish is not easily obtained in my country. I tried it with Snook fillet and it came out really great. I had to half the recipe because of the poundage of the fish. I will try this recipe with a thicker fillet, more like the thickness of the grouper. Perhaps suggestions of other types of fish would help. Thanks
My family and I LOVE this dish! It is delicious. I even make extra sauce and mix it with some spaghetti as the side dish. Absolutely delicious!
Love this recipe. one of the best fish recipes I've eaten! Delicious. perfectly balanced recipe! (used diced canned tomatoes)
I made this with some extra Halibut that I had and really enjoyed it. I also used everyday tomatoes as I had some fresh ones right from the farm and they worked great as well.
I used Roma tomatoes and added more red pepper than called for. Served with peppery arugula salad and feta. Made tomatoes in morning to marinade before the dinner. Quite quick to make and is worthy of the expensive Grouper. Only 5 WW points!!
Absolutely fantastic! We are visiting Florida and we had grouper that my husband and future son-in-law caught and it was delicious. Easy to make! My friend said, if we had gone out that would have been a $31.95 dinner! This will go in my recipe collection as a five star and will be remembered as a wonderful meal shared with friends.
Fantastic! I didn't have enough fresh tomatoes, so used a can of petite diced instead. It's a hit every time!
This was outstanding. I could not find grouper, so used striped bass and it came out great. I followed the recipe exactly as printed. Served it with roasted asparagus. I will definitely make this recipe again. This dish is elegant for a special occasion.
best fish meal I have prepared at home. Spices were perfect. Served it with jasmine rice and a nice white wine
I had bought grouper for dinner not knowing what to prepare and amazingly my facebook page showed a recipe for grouper. I had all the ingredients on hand and it looked good so we had it for dinner and I am thrilled. I will definitely make this again. It was very easy and used ingredients already in my kitchen. I am fortunate enough to live in an area where grouper is fresh so the dinner was amazing! I would assume frozen white fish of any sort would be equally terrific.
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5:48 PM | Posted by Kelly | Edit Post Operation "eat more fish" is going well! I am happy that this recipe was such a success and I can add it to my repertoire. The topping on this was so tasty and the mahi mahi was cooked perfectly.
Sun dried Tomato and Parmesan Crusted Mahi Mahi
A Running Mama Cooks Original Recipe
2 mahi mahi filets
1 clove garlic, whole
1 tbs dried basil
Drizzle olive oil
Splash dry white wine
1/3 cup Parmesan cheese
1/4 sun dried tomatoes
1/4 cup toasted pine nuts
Pinch red pepper flakes
Salt and pepper
Place mahi mahi filets in a medium sized backing dish and season with salt and pepper. Sprinkle with the zest of one lemon. Drizzle with olive oil, juice of the lemon and a splash of white wine. Cover loosely with foil.
In a Cuisinart, combine Parmesan cheese, sun dried tomatoes, pine nuts, red pepper flakes, 1 garlic clove and 1 tbs dried basil. Set aside.
Bake for 20 minutes. Bring oven to broil. Place sun dried tomato and Parmesan topping on fish and broil with oven door open until brown and bubbly, approx 3 minutes. 3 zucchini Slice zucchini length wise and cut into half moon pieces. Toss with salt and pepper, garlic, and 1/2 tsp basil. Place in a baking dish. Drizzle with olive oil. Bake at 450 for 20 minutes.
A Running Mama Cooks Original Recipe
3 cloves garlic, minced
1/2 tsp dried basil
salt and pepper
ZACH'S RATING - ****
Slice zucchini length wise and cut into half moon pieces. Toss with salt and pepper, garlic, and 1/2 tsp basil. Place in a baking dish. Drizzle with olive oil. Bake at 450 for 20 minutes.
Tuesday, June 8, 2010
Baked Breaded Steak
Steak (from Old Norse steik, "roast") is a cut of meat (usually beef). The Ribeye is highly marbled and less lean than the Filet, creating an exceptionally juicy and flavorful piece of meat. This steak is cut from the beef rib. Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices.
Happy Summer everyone! I hope your memorial weekend was great because I know mine was. I can already tell its summer by the drastic temperature difference and that means its time to get out the grill and the meat.
As for my summer edition I'll start you out easy and save the grill for a future post because grilling is an art form that needs plenty of practice. Here is my Baked Breaded Steak, one of juiciest, tastiest steak recipes I have ever made. This recipe is also pretty easy, you don't have to follow the recipe closely and add your own twists and it will still taste great. Hope you enjoy!
*Please read my post on Beef before cooking
(Prep Time 1-1/2 H)
(Cook Time 45min)
(Preheat Oven to 300)
2 Boneless Ribeye Steaks
Salt & Pepper
Pinch of dried oregeno
Pinch of fresh Rosemary
Pinch of dehydrated Garlic
1/2 Cup Fresh Bread Crumbs
2 Tablespoon Minced Garlic
2 Tablespoon Fresh Rosemary
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoon Olive Oil
1. Cut fat off of edge of Ribeye, and Rub each piece of steak with a generous amount of sea salt.
Cover with Plastic wrap and let sit for 1 hour
*Do not put back in fridge
2. Season Steaks with Worcestershire Sauce, Salt & Pepper, Garlic, Rosemary, and Oregeno
Allow to season for 30 min
3. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.
4. Rub each Steak with Bread Crumbs and set on wire rack.
5. Roast in oven and cook for 30 min.
Take out of oven about 10 degrees cooler than you prefer your meat, Allow meat to sit 10-15 so meat can cook the rest of the way through.
Rare 115-120 F
Medium Rare 120-125 F (Suggested)
Medium 130-140 F
Medium Well 145-155 F
Well Done 160- + F
6. Cut and Serve
Served with Scalloped Potatoes, Tomato, Baby Spinach, and Bread
Well I hope you enjoy this meal. Please look at my post Titled Rules of meat to help you cook the best meat possible.
Drink of Choice
2006 Cabernet Sauvignon
Song Of The Day
Artist: Arcade Fire
Song: My Body Is A Cage
Album: Neon Bible
*Click on the Title to go to the link of the day
Tips on Buying the Best Steak:
1.Look for steaks with fine texture and firm to the touch.
2. You want the color to be a light cherry red color, not deep red. By all means stay away from gray meat.
3. Look for a steak that has marbling. It is the thin threads of fat running through the meat that makes it Prime and gives it that incredible flavor.
4. Dry aging is considered better than wet aging but that may be a matter of taste. However, avoid meat that has no aging and is too fresh.
5. If you do buy packaged meat, stay away from any with excessive moisture, tears or that are past their sell by date.
Difference Between Premium, Choice and Select
Between 1 - 2.5% of all beef processed in this country is good enough to be graded by the USDA as Prime. All Prime meets are inspected by USDA inspectors and are chosen on several factors including Marbling and Age. Marbling decides the tenderness, juiciness and flavor of each steak. The age of the beef determines texture and also effects flavor. Younger beef produces a finer texture and a lighter red color.
Choice is the next grade of meat and there is nothing wrong with it. Choice can be nearly as good as Prime, especially in the top 2/3 of the grade. Generally, it tends to have a little less marbling (and therefor less complexity to the flavor) and a slightly tougher texture than Prime.
Select has the least amount of marbling making it lean but not so tender or tasty. This grade can be nearly as good as choice in the top 1/3 of the grade. Has less marbling and less flavor. Can be considered tough in texture and can easily dry out when overcooked.
Salting steaks is an important step in bringing out the most flavor in your steak, but if you do it wrong you can ruin your steak.
Salting steak initially brings out the water in the steak. If you salt too early and begin grilling you can turn your steak gray and ruin it. *Water on the steak basically steams the meat and ruins it.
As time passes the salt dissolves into and is sucked back into the meat. When the Salt is sucked into the meat it causes it turn tender and juicy.
Medium Rare 120-130F
Medium Well 140-150F
Well Done 150 - +
Let meat Stand before Carving
Meat temperatures continue to rise for a few minutes after the meat is removed from the heat, so generally, you should remove meat from the oven when it is 5°F to 10°F from its final cooking temperature. A stand time of 10 to 20 minutes for large cuts of meat, such as roasts, turkeys, and whole chickens, is recommended to allow the meat to finish cooking without drying out.
Not only does this prevent overcooking, it also makes the meat easier to carve. Many experts also believe that standing permits the moisture in the meat, which comes to the surface during cooking, to return to the tissues, thereby making the meat moister.