Dolphinfish Recipes (Mahi-Mahi), Dorado

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[#0000a0][/#0000a0][#0000a0]This thread will be specifically for Dolphinfish (MAHI-MAHI) Dorado recipies. Please feel free to add any recipies that you may have so that we can all share them.[/#0000a0][size 1] [/size]
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[size 3]Mahi-Mahi Maui Style
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[size 3] [li]1 1/2 lb. Mahi Mahi [li]2 tbsp. Butter [li]1 clove Garlic [li]1 tbsp. Teriyaki sauce [li]2 tbsp. Lemon juice [li]1 tsp. Honey [li]1 tbsp. Sesame seeds
In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and sauté until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in another skillet at medium heat. Add fish and sauté 4-5 minutes on each side, basting with marinade. Garnish with parsley. Makes 4 servings[/li][/size]

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[size 3]Dill-Marinated Mahi-Mahi Steaks
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[size 3] [li]2 tbsp. Butter (melted) or olive oil [li]2 tbsp. Dijon-style mustard [li]2 tbsp. Fresh dill, chopped OR 1 tsp. dried dill [li]1/2 tsp. Salt [li]Fresh black pepper (ground), to taste [li]6 Mahi Mahi steaks, skinless (about 3/4 in. thick)
Preheat the oven to 450º F. In a small bowl, whisk together the marinade ingredients. Place the fish steaks in a non-aluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature. Transfer the fish fillets to a baking pan and bake until they are golden on top and done to taste inside, about 6-9 minutes. Drizzle the fillets with the reserved marinade and serve immediately. Makes 6 servings. [/li][/size]

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[size 3]Caribbean Mahi-Mahi
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[size 3] [li]1/3 c. Lime juice [li]3 tbsp. Soy sauce [li]1 tbsp. Vegetable oil [li]¼ tsp. Red pepper, ground [li]¼ tsp. Garlic powder [li]¼ tsp. Coriander, ground [li]¼ tsp. Cinnamon [li]¼ tsp. Dried mint [li]1-½ lb. Mahi-mahi fillets
Combine the first eight ingredients in a jar; cover and shake to mix. Place fillets in a glass-baking dish; pour marinade over fish. Cover and refrigerate 30 minutes to 1 hour. Broil 5-6 inches from heat on a greased broiler rack, turning halfway through cooking (allow 10 minutes for each inch of thickness). Makes 4-6 servings.[/size]
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[size 3]Mahi-Mahi with Tequila-Tomato Salsa
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[size 3] [li]1 c. Tomato, chopped [li]1/2 c. Tomatillo, chopped [li]1/2 c. Tequila [li]1/3 c. Green onions, chopped [li]1/4 c. White wine vinegar [li]1 tbsp. Olive oil [li]1/4 tsp. Salt [li]1/8 tsp. Pepper [li]1 clove Garlic, minced [li]6 (6 oz. each) Mahi Mahi [li]Cooking spray

Combine first 9 ingredients in a small bowl; stir tomato salsa well.Prepare grill or broiler. Place fish on grill rack or broiler pan coated with cooking spray and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with tomato salsa. [/size]
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[size 3]Tropical Mahi-Mahi Salad in a Pita
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[size 3] [li]6 tbsp. Honey mustard [li]2 tbsp. Cider vinegar [li]2 tbsp. Plain yogurt [li]1/2 tsp. Kosher salt [li]1 lb. Mahi Mahi fillets, skin on (3/4 in. thick) [li]3/4 lb. Pickling-size cucumbers, washed and dried [li]2 (10 oz.) Mangoes, diced in 1/2-inch pieces [li]2 c. Radishes, thinly sliced [li]1 c. Cilantro or parsley, minced [li]4 lg. Pita breads, halved and warmed [li]2 c. Onion or spicy sprouts
Preheat the broiler. In a small bowl, mix the honey mustard, vinegar, yogurt, ginger and salt until smooth. Put the Mahi Mahi skin side down on broiler rack and spread 2 tablespoons of the mustard mixture on top; reserve the rest for dressing the salad. Broil the Mahi Mahi 4 to 5 inches from the heat until the fish is just opaque through (approzimately 6-10 minutes). Remove from the oven and let stand while preparing the salad. Halve the small cucumbers lengthwise and slice crosswise 1/8 inch thick. In a large bowl, toss the cucumbers, mangoes, radishes and cilantro. Peel the skin from the Mahi Mahi and break the flesh into chunks. Add the Mahi Mahi to the salad mixture, pour the reserved dressing on top and gently mix. Taste and adjust seasonings. Fill each pita bread half way with sprouts and spoon in the Mahi Mahi salad on top. [/li][/size]

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[size 3]Mahi-Mahi Burgers
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[size 3] [li]3 c. Mahi Mahi, broiled [li]1/4 c. Almonds or macadamia nuts, chopped [li]1/4 c. Pineapple, crushed [li]1/4 c. Mayonnaise [li]1/4 tsp. Curry powder [li]1 Egg, beaten
Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise, curry and egg. Mix well. Form into patties. Fry or broil. [/li][/size]

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[size 3]Australian Grilled Mahi-Mahi
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[size 3] [li]4 Mahi-Mahi steaks [li]1/4 c. Lime juice [li]2 tbsp. Vegetable oil [li]1 tsp. Dijon mustard [li]2 tsp. Fresh ginger root, grated [li]1/2 tsp. Cayenne pepper [li]1/2 tsp. Black pepper
In a bowl, combine lime juice,1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. Marinate fish in the marinade for 45-60 minutes, turning steaks 2-3 times. Have grill ready, making sure the coals are white. Brush the cooking grill with the remaining 1 tablespoon oil. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals.
To broil instead, use a broiler pan brushed with oil and broil until center is opaque, approximately 10 minutes. Turn steaks after 5 minutes and baste often with marinade. [/li][/size]

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[size 3]Curried Mahi-Mahi Kebabs Belize
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[size 3] [li]1 1/2 lb. Mahi Mahi fillets [li]1 lg. Papaya (not to ripe) [li]1 lg. Plantain or under ripe banana [li]Vegetable oil for the grill [li]Cilantro sprigs for garnish
Marinade [li]1/4 c. Olive oil [li]1/4 c. White wine [li]1/4 c. Onion, minced [li]3 tbsp. Cilantro, minced [li]1 tbsp. Curry powder [li]Salt [li]Pepper
Rinse the Mahi Mahi and pat dry with paper towels. Cut the fish into 1 inch cubes. In a shallow dish, combine the marinade ingredients and mix well. Add the cubes of Mahi Mahi and toss to thoroughly coat. Cover and refrigerate for 1 hour. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
Meanwhile, halve the papaya, scoop out and discard the seeds. Peel away the skin with a small knife or vegetable peeler. Cut the papaya into 1-inch cubes. Peel the plantain and cut across into 1-inch pieces. Preheat the grill to high or heat coals until they glow red, with white ash around the edges. Take the Mahi Mahi cubes from the marinade, allowing excess to drip off; reserve the marinade. Thread the Mahi Mahi onto the skewers alternating with pieces of papaya and plantain. Do not crowd ingredients on the kebabs, but leave a little space between so they will cook evenly. Rub a lightly oiled towel or cloth over the grill and cook until well browned, 3 to 4minutes. Brush a little marinade over the kebabs, then turn and continue cooking until the fish is opaque through, about 5 minutes longer. [/li][/size]

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[size 3]Grilled Mahi-Mahi with an Asian Sauce
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[size 3] [li]2 lb. Mahi Mahi steaks [li]Butter [li]White pepper [li]Salt
Asian Sauce [li]1 c. Green onions, chopped [li]1 tsp. Fresh ginger, chopped [li]1 tsp. garlic clove, chopped [li]3 tbsp. Oil [li]2 tbsp. Oyster sauce [li]2 tbsp. Orange juice
Grill your Mahi Mahi fillets on your grill, brushing the fish with melted butter and season with salt and white pepper. In a stainless steel pan heat all ingredients, blending well (Do not cook). Pour the sauce over your cooked Mahi Mahi and serve with long grained rice. [/li][/size]