Oven-Baked Mahi Mahi

One pound Mahi Mahi, cut into 4 fillets

1/8 cup Mayo

1 tablespoon Ancho Powder

Salt, Pepper, to taste

Preheat an oven to 400 degrees.  Season fish with salt and pepper on both sides.  Spread mayo over the top of the fish and sprinkle with Ancho powder. 

Bake uncovered  for 10-12 minutes.  

Serves 3-4

*Serve fish with vegetables, rice, or just a salad. 

 

Albacore Tuna Carpaccio with Garlic Chips

1/2 pound Albacore Tuna

3 Garlic Cloves, thinly sliced

2 tablespoons Olive Oil

2 tablespoons Extra Virgin Olive Oil

3 tablespoons Ponzu Sauce

Sriracha, to taste

3 tablespoons Scallions, sliced

Few Leaves Cilantro

Salt, Pepper, to taste

Preheat a skillet to medium heat, add olive oil.  Saute garlic slices until lightly golden, about 2 minutes.  

Remove and reserve. 

Pet dry tuna with a paper towel.  Season with salt and pepper.  

Turn the heat up to medium-high.  Using the same skillet, saute tuna on each side, 2 minutes per side.

Using a sharp knife, thinly slice the tuna.

 On a serving platter, pour Ponzu and Extra Virgin Olive Oil.  Place thinly sliced tuna right over the sauce.

 Drizzle  Sriracha over the tuna, as much as you like.  Top with garlic chips, scallions, and leaves of cilantro.

Serves 2-3

*Very important not to burn the garlic.  It turns bitter if you do.

*This dish is delicious and elegant.  Will wow your guests. 

Pan-Seared Halibut with Creamy Leeks

Pan-Seared Halibut

1 pound Halibut, cut into 4 pieces

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Pinch Cayenne

Salt, Pepper, to taste

2 tablespoons Olive Oil

Preheat an oven to 375 degrees F.

Preheat a skillet to medium-high heat, add olive oil.  Season Halibut with salt and pepper, on both sides.

In a small bowl, mix flour, garlic, and onion powder.  Season flour mixture with pinch of cayenne, salt, and pepper. 

Lighly dust the fish in the flour mixture. 

Pan-seare the fish for about 8-10 minutes, depending on the thinckness of the fish.  Move the fish over into the preheated oven.  Cook for another 6-8 minutes, until the fish is flacky.

Creamy Leeks

2 Leeks, white parts only, thinly sliced

1 tablespoon Fresh Ginger, grated

2 Garlic cloves, grated

1 1/4 cups Coconut Milk

1/8 cup Parmesan Cheese

1/2 teaspoon Chili Flakes

Salt, Pepper, to taste

1 tabeslpoon Butter

1 tablspoon Olive Oil

Preheat a skilett to medium-high heat, add olive oil and butter.  Add leeks, chili flakes, salt, and pepper.  Saute for about 5-6 minutes.  Turn the heat to medium.  Add coconut milk.  Cook for another 8-10 minutes.  Add Parmesan Cheese.

Season with salt and pepper, if needed. 

Serve Halibut on the bed of Creamy Leeks.

Serves 3-4

Pan-Seared Mahi Mahi with Tomato Sauce

One pound Mahi Mahi

2 Garlic Cloves, chopped

2 Anchovy Fillets

1 14 oz can Fire Roasted Tomatoes with Green Chilies

3 tablespoon Capers

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Parsley, chopped

Preheat a skillet to medium-high heat, and add olive oil.  Pet fish dry with a paper towel.  Season with salt and pepper on both sides.  Pan sear the fish for 5 minutes, flipping once.  Transfer fish to a plate.

Turn the heat down to medium.  In the same skillet, add chopped garlic and anchovy fillets.  Cook for one minute.  Add tomatoes, capers, fresh ground pepper, and stir the sauce.

Add fish back into the skillet, and scoop some of the sauce over the fish.  Cook for another 6-8 minutes, depending on a thickness of the fish.

Top with chopped parsley and enjoy!!!!

*Be very careful not to over salt the sauce.  Capers and anchovies have natural salt, so make sure to taste the sauce before you add any salt.

Serves 4

*I buy the Fire Roasted Tomatoes with Green Chilies at Trader Joe's.  If you cant find it, just add 1/4 teaspoon Chili Flakes.

Mahi Mahi with Roasted Poblano-Tomatillo Sauce

4 4oz Mahi Mahi Fillets

1/2 teaspoon Chili Flakes

1 1/2 cups Roasted-Poblano Sauce

1 cup Vegetable Stock

Salt, Pepper to taste

1 tablespoon Olive Oil, for frying

2 Avocado, sliced

Roasted Poblano-Tomatillo Sauce

5 Tomatillos, husked, rinsed, and cut in half

2 Poblano Peppers, seeded and cut into pieces

1/2 Red Onion, chopped

1 Jalapeno Pepper, sliced

5 Garlic Cloves, whole

2 tablespoons Olive Oil

Salt, Pepper to taste

1/2 cup Fresh Cilantro

Juice of one Lime

1 tablespoon Extra Virgin Olive Oil

Preheat the oven to 400 degrees F.  Season all the chopped vegetables with salt, pepper, and drizzle with olive oil.  Toss all together and roast on a cookie sheet for 25-30 minutes.  Cool for about 15 minutes.  Transfer to a blender.  Add juice of a lime, extra virgin olive oil, cilantro, and blend to a coarse puree.

Season with salt and pepper if needed.

*Food processor works just as good.

*Can be stored in the refrigerator for about a week.  Perfect as Enchilada Sauce, or a Dip...

To make Mahi Mahi:  Preheat a skillet to medium-high heat, and add olive oil.  Season fish with salt, pepper, and chili flakes on both sides.  Pan sear it for about 6 minutes, flipping once.  Turn the heat down to medium. Add a cup of poblano-tomatillo sauce, vegetable stock, and stir with a whisk.  Cook uncovered for about 8-10 minutes.

Serve with a few slices of fresh avocado.

Serves 4

*If you did not have time to make Roasted Poblano-Tomatillo Sauce, you can always substitute it with a store bought Salsa Verde. 

Pasta with White Fish and Leeks

1/2 pound Pasta

1 (4oz) White Fish Fillet, previously cooked and cut into bite size pieces

1 Leek, white parts only, sliced

1/2 cup Sliced Black Olives

3 tablespoon Capers

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

1 tablespoon Olive Oil

1 tablespoon Extra Virgin Olive Oil

Fresh Basil, chopped

Cook pasta until its almost cooked but still has a firm bite, reserving the pasta water.

Preheat a skillet to medium-high heat, melt butter, and olive oil. Add leeks, season with salt, pepper, and chili flakes, and saute for about 5 minutes. Add fish, olives, capers, and garlic, and saute for another 5 minutes, until fish is heated through.

Add, into the fish-veggie skillet, the cooked pasta, a tablespoon of Extra Virgin Olive Oil, and if needed add pasta water. Toss it all together.

Top with fresh chopped basil and enjoy!!!

Serves 4

*Perfect dish to use left over chicken, shrimp, or fish. Use your favorite pasta as well.  Anything will work!!!

Pan Seared MAHI MAHI with Shiitakes, Leeks, and Horseradish Sour Cream

4 (4oz) Mahi Mahi Fillets

1 Pint Shiitake Mushrooms, sliced

1 Leek, white part only, sliced

2 tablespoons Capers, drained

2 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

1 tablespoon Butter

2 tablespoons Olive Oil

Fresh Basil

Horseradish Sour Cream

3 tablespoons Sour Cream

2 tablespoons Horseradish

1 tablespoon Extra Virgin Olive Oil

Pinch of Salt

To make Horseradish Sour Cream: in a small bowl, mix all ingredients together. Leave in a refrigerator until you ready to serve it.

Preheat the skillet to medium-high heat, melt butter, and olive oil. Pat the fillets dry with a paper towel. Season with salt and pepper on both sides.  Sear the fish for about 8 minutes, flipping once. Move the fish to a plate.

Using the same skillet, add the rest of the oil and sliced shiitakes. Saute for about 4 minutes. Add sliced leeks, chili flakes, and season with salt and pepper . Saute for another 5 minutes. Add capers, garlic, and toss it all together.

To serve: place the sauteed vegetables on the bottom of the plate, then place the fish over the vegetables, and top it with horseradish sour cream and chopped basil.

Serves 4

Grilled Tuna Steaks with Mango-Cucumber Salsa

Two Pounds Albacore Tuna

2 tablespoon Ginger, chopped

2-3 Garlic cloves, chopped

1 Jalapeno, seeded and chopped

1/4 cup Soy Sauce

Juice of one Lemon

1/2 teaspoon Sesame Oil

1 tablespoon Agave Sweetener

1/4 cup Olive Oil

Salt, Pepper to taste

Season tuna steaks with salt and pepper. In a small bowl, combine the rest of the ingredients with a whisk. Pour the marinade over the fish and marinate it for 2-3 hours in a refrigerator.

Preheat the grill to medium heat. Grill the fish steaks for about 6-8 minutes, turning once.

Serve with Mango-Cucumber Salsa and Cabbage Slaw...

Serves 3-4



*Find Mango-Cucumber Salsa Recipe and Cabbage Slaw under Veggie-Licious Page

Grilled MAHI MAHI with Dill Sauce

4 (4 oz) Mahi Mahi fillets

1/4 cup Soy Sauce

Juice of one Lime

1 tablespoon Agave Nectar

2 tablespoons Olive Oil

1/4 teaspoon Chili Oil

2 Garlic Cloves, finely chopped

Pinch of Chili Flakes

Salt, Pepper to taste

Rinse and wipe fillets dry. Season with salt and pepper on both sides.

In a small bowl combine soy sauce, lime juice, agave, olive oil, chili oil, chopped garlic, chili flakes, salt and pepper. Marinade fish for 30 minutes.

Preheat the grill to 450 degrees F. Grill fish for 5-6 minutes on one side and 3-4 minutes on another side.

Dill Sauce

3 tablespoons Mayo
3 tablespoons Dill, chopped
2 Garlic Cloves, chopped
Zest and Juice of one Lemon
1/4 teaspoon Cayenne Pepper
Salt, Pepper to taste

In a small bowl mix together all the ingredients. Serve with grilled Mahi Mahi.

Serves Four