Ingredients:

* 1 tablespoon olive oil
* salt and pepper to taste
* 6 (3 ounce) fillets mahi mahi fillets
* 1/3 cup sour cream
* 1 tablespoon lime juice
* 1 teaspoon minced fresh ginger root
* 1/4 teaspoon ground cumin
* 1 dash cayenne pepper
* 1 large mango – peeled, seeded and diced
* 1 cup diced fresh pineapple
* 1 avocado – peeled, pitted and diced
* 1 jalapeno pepper, minced
* 6 (6 inch) flour tortillas, warmed
* 1 cup chopped fresh cilantro

Methods:

1. Heat the olive oil in a large skillet over medium-high heat.Season the mahi-mahi with salt and pepper.Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
2. Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
3. To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla.Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

Share on Facebook

Ingredients:

* 3 shallots, minced
* 2 teaspoons minced fresh ginger root
* 1 lemon, juiced
* 1/2 cup dry white wine
* 1/2 cup heavy cream
* 1/2 cup unsalted butter, chilled and cut into small cubes
* 3 tablespoons soy sauce
* 4 shiso leaves
* coarse kosher salt
* ground white pepper
* 2 tablespoons canola oil
* 6 (6 ounce) mahi mahi fillets
* 4 tablespoons sesame seeds
* 4 tablespoons black sesame seeds

Methods:

1. In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine.Cook until liquid is reduced to approximately 2 tablespoons.Stir in heavy cream, and bring to light boil. Reduce cream by half do not burn.Stir in soy sauce, then transfer to blender.Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified.Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds.Season to taste with kosher salt and pepper. Keep sauce warm.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters.Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Share on Facebook

Ingredients:

* 2 tablespoons olive oil
* 3 small onions, chopped
* 4 cloves garlic, minced
* 5 button mushrooms, sliced
* 1 1/2 pounds mahi mahi
* salt and pepper to taste
* 1/4 cup white cooking wine
* 1 tablespoon fresh lemon juice
* 1 teaspoon cornstarch
* 2 tablespoons water

Methods:

1. In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
2. Cut the mahi mahi into 3 inch long fillets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the fillets to taste. Add white cooking wine and lemon juice.
3. Cover and cook 4 to 5 minutes.Turn the fillets over and salt and pepper the second side to taste.Cook 4 to 5 minutes or until fish flakes easily.
4. Remove only the fish to a heated plate and keep warm until sauce is ready.
5. In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high.Bring to a boil.Dissolve cornstarch in the 2 tablespoons of water stir into skillet.Stir the sauce continuously until sauce thickens to desired consistency.
6. Pour sauce over mahi mahi filets. Serve immediately.

Share on Facebook

Ingredients:

* 2 ounces macadamia nuts
* 4 ounces plain bread crumbs
* 6 (6 ounce) mahi mahi fillets
* 4 ounces butter
* 2 ounces shallots, diced
* 4 cups chicken stock
* 4 ounces pineapple, rough chopped
* 4 ounces papaya, rough chopped
* 4 ounces mango, rough chopped
* 1 tablespoon shredded coconut
* 2 habanero peppers, seeded
* salt and pepper to taste
* white sugar to taste

Methods:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
3. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
4. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
5. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

Share on Facebook

Ingredients:

* 4 (6 ounce) skinless mahi mahi fish steaks
* 1/4 cup NAKANO® Seasoned Rice Vinegar – Original
* 1 tablespoon soy sauce
* 2 tablespoons NAKANO® Seasoned Rice Vinegar – Original
* 1 large mango, diced 1/4-inch
* 1 tablespoon minced red onion
* 1 tablespoon minced ginger
* 1 tablespoon chopped mint
* 2 tablespoons sweetened flaked coconut
* 1/2 cup roasted, salted macadamia nuts, finely chopped
* 3 tablespoons panko bread crumbs (Japanese-style)
* 1 egg
* 2 tablespoons butter

Methods:

1. Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano® Seasoned Rice Vinegar – Original and soy sauce.Refrigerate 30-60 minutes, turning fish over once.
2. Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano® Seasoned Rice Vinegar – Original, red onion, ginger, mint and coconut.Add more seasoned rice vinegar, to taste, if desired.Let chutney sit at room temperature until ready to serve.
3. Combine macadamias and panko bread crumbs in a shallow bowl.
4. Beat egg in another shallow bowl.
5. Melt butter in a 10 to 12-inch nonstick skillet over medium heat.Drain fish and pat dry.Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
6. Cook over medium heat approximately 8 minutes per side, or until cooked as desired.Serve with Mango Ginger Chutney.

Share on Facebook