Ingredients:

* 1/2 cup white wine
* 1 shallot, minced
* 2 tablespoons shredded Parmesan cheese
* 2 cloves garlic
* 1/3 cup chopped walnuts
* 1 tablespoon extra-virgin olive oil
* 1/4 cup packed fresh cilantro leaves
* 1/8 teaspoon ground black pepper
* 1 (12 ounce) jar roasted red bell peppers, drained
* 4 (6 ounce) mahi mahi fillets
* salt and ground black pepper to taste
* 1 tablespoon butter
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt

Methods:

1. Preheat an outdoor grill for medium-high heat.
2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
3. Place the Parmesan cheese, garlic, and walnuts into a food processor process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper process until smooth. Remove the cilantro pesto from the food processor and set aside.
4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth.Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

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Ingredients:

* 5 pounds skinned, deboned mahi mahi, cut into chunks
* 3/4 (4.5 ounce) jar bottled minced garlic
* 1/2 cup butter, diced
* 1 large onion, diced
* 1 1/2 lemons, juiced
* 1/2 cup dry white wine
* 1 1/2 (10 ounce) cans diced tomatoes with green chil peppers
* salt and pepper to taste
* 8 ounces shredded pepper jack cheese

Methods:

1. Preheat grill for high heat.
2. Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat.Distribute butter evenly throughout pan.Spread onions over fish.Pour the lemon juice, wine, and diced tomatoes with green chili peppers over the fish.Season with salt and pepper.Tightly cover pan with aluminum foil.
3. Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork.Sprinkle with cheese before serving.

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Ingredients:

* 3 tablespoons honey
* 3 tablespoons soy sauce
* 3 tablespoons balsamic vinegar
* 1 teaspoon grated fresh ginger root
* 1 clove garlic, crushed or to taste
* 2 teaspoons olive oil
* 4 (6 ounce) mahi mahi fillets
* salt and pepper to taste
* 1 tablespoon vegetable oil

Methods:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.Season fish fillets with salt and pepper, and place them into the dish.If the fillets have skin on them, place them skin side down.Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat.Remove fish from the dish, and reserve marinade.Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.Spoon glaze over fish, and serve immediately.

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Ingredients:

* 1 cedar plank
* 6 (5 ounce) mahi mahi fillets
* 1 cup bottled teriyaki sauce
* 2 mangos – peeled, seeded and diced
* 1/2 red bell pepper, seeded and chopped
* 4 green onions, chopped
* 1 tablespoon chopped fresh cilantro
* 1 jalapeno pepper, seeded and chopped
* salt and pepper to taste
* 1/2 teaspoon garlic powder
* 1 teaspoon fresh lime juice
* 1 teaspoon lemon juice
* 2 teaspoons olive oil
* 1 teaspoon chipotle seasoning
* 1 teaspoon red pepper flakes
* 1 teaspoon hot-pepper sauce

Methods:

1. In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to blend the flavors.
2. Soak the plank in water for at least 2 hours, longer if possible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
3. Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.
4. Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot.

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Ingredients:

* 2 pounds mahi mahi fillets
* 1/2 cup dark rum
* 1/2 cup fresh lime juice
* 2 onion, sliced into thin rings
* 1 lemon, sliced
* 2 teaspoons dried oregano
* 4 tablespoons butter
* ground black pepper to taste

Methods:

1. Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove fish from the refrigerator and pour off about 3/4 of the liquid.Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet.Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork.Be careful not to over cook the fish or it will be dry.Serve with the cooked onion and lemon slices.

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