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| Seafood Recipes |
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Recipes for Butcher's Choice of Atlanta, Inc. Sg - Mahi-Mahi Fillets
Recipe Quick Links:
Australian Grilled Mahi-Mahi Steaks
Bahamas Baked Mahi-Mahi Fillets
Baked Mahi-Mahi with Macadamia Nuts
Baked Mahi-Mahi with Mushrooms
Ginger-Lime Mahi-Mahi
Honolulu Grilled Mahi-Mahi Kabobs
Mahi-Mahi Patties
Mexican Mahi-Mahi Tacos
Microwave Baked Mahi-Mahi with Feta Cheese
Sauteed Cajun Maple Mahi-Mahi Fillets
Sauteed Sesame Mahi-Mahi Fillets
| Australian Grilled Mahi-Mahi Steaks |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: 1 hour marinade, 8-10 min. cooktime
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
2 tablespoons vegetable oil
1/4 cup lime juice |
1 teaspoon Dijon mustard
1/2 teaspoon Cayenne pepper
2 teaspoons fresh ginger root grated
1/2 teaspoon black pepper |
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Instructions:
In a bowl, combine the lime juice, 1 tablespoon oil, ginger, Cayenne pepper and enough freshly ground black pepper to suit your taste. Marinate the Mahi-Mahi steaks in the marinade for 45-60 minutes. Turn the Mahi-Mahi steaks 2-3 times.
Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. Grill the Mahi-Mahi steaks, brushing several times with the marinade, until cooked through and opaque in the center. Turn the Mahi-Mahi steaks 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. Will take about 10 minutes total in broiler. Turn the Mahi-Mahi steaks after 5 minutes, and baste often with marinade. |
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| Bahamas Baked Mahi-Mahi Fillets |
Prep. Time: 5-10 min.
Cook-Refridgerage Time: Overnight marinade, 25-30 min. cooktime
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
1/2 cup lime juice (fresh)
2 tablespoons butter
1/4 cup rum
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2 onions, sliced into rings
1 lemon sliced thin
1 tablespoon Old Bay seasoning
Black pepper to taste
Hot pepper to taste |
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Instructions:
Place the mahi-mahi filets in baking dish, season with rum, lime juice, spices, and onions.
Cover and refrigerate overnight.
Preheat oven to 325 degrees F, bake marinated mahi-mahi fillets covered for approx 20 - 30 minuets.
Dish is done when fish flakes easily with a fork.
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| Baked Mahi-Mahi with Macadamia Nuts |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 18-20 min.
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
Salt, to taste
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Freshly ground pepper, to taste
1 cup (250 mL) salted macadamia nuts
1 cup (250 mL) unsweetened coconut milk |
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Instructions:
Preheat oven to 350°F (180°C).
Cut fish fillets diagonally into 4 (1-inch / 2.5-cm wide) pieces. Arrange pieces into a 12 1/2 x 8 1/2-inch (32 x 22-cm) baking dish, into a single layer. Rub fish with salt and freshly ground pepper. Sprinkle half of macadamia nuts onto fillets. Pour unsweetened coconut milk all around fillets.
Bake into preheated oven for 18 minutes, until opaque.
Chop remaining nuts; sprinkle over fillets.
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| Baked Mahi-Mahi with Mushrooms |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 1-4 hrs. marinade, 20-25 min. cooktime
Serving Size: 2 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
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Ingredients:
2 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
8 ounces fresh sliced mushrooms
1/2 cup olive oil
1/2 cup soy sauce
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1 tablespoons onion powder
1/2 teaspoon pepper
2 cloves garlic, crushed
1/4 - 1/2 cup finely chopped onion |
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Instructions:
Combine all ingredients and place in zip lock bag and marinate in refrigerator for 1-4 hours.
Spray glass casserole dish with cooking spray. Pour fish and marinade over sliced mushrooms in casserole dish.
Bake in 350º F oven 20 minutes or until fish is flaky.
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| Ginger-Lime Mahi-Mahi |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 1 hrs. marinade, 15-20 min. cooktime
Serving Size: 2 servings |
Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
4 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
1/4 cup lim juice
1 tablespoon honey
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1 clove garlic, minced
1 (1/8-inch thick) sliced peeled gingerroot
Vegetable cooking spray |
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Instructions:
Cut each fillet intgo 3 equal pieces; place fish in a shallow baking dish. Combine lime juice and next 3 ingredients in a small bowl, stirring well; pour over fish. Cover and marinate in refrigerator one hour.
Remove fish from marinade, reserving marinade. Remove and discard gingeroot. Coat gril rack with vegetable cooking spray; place on grill over medium hot coals. Place fish on rack, and cook 8 minutes on each side or until fish flakes easily when tested with fork, basting frequently with marinade. |
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| Honolulu Grilled Mahi-Mahi Kabobs |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 1 hour marinade, 8-12 min. cooktime
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets, cut into 1-1/2-inch cubes
1/4 cup pineapple juice
1/4 cup oil
2 tablespoons rum
1 (1.2-ounce) packet Seasons Salad Dressing & Recipe Mix, Asian Sesame |
1/2 teaspoon ground ginger
1 medium red pepper, cut into 8 pieces
8 pineapple chunks
2 green onions, each cut into 4 pieces
4 wooden skewers
3 cups hot cooked rice |
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Instructions:
Mix juice, oil, rum, salad dressing mix and ginger in small bowl until well blended. Pour over combined fish, red peppers, pineapple and onions in shallow dish cover. Refrigerate 30 min. to 1 hour to marinate. Drain fish mixture discard marinade.
Preheat greased grill to medium-high heat. Thread fish, vegetables and pineapple alternately on skewers.
Place kabobs on grill. Cook 4 to 6 min. on each side or until fish flakes easily with fork.
Serve over hot rice.
If you prefer, you could use the Broiler instead of the Grill. Assemble kabobs as directed place on rack of broiler pan. Broil, 3 to 5 inches from heat, 4 to 6 minutes on each side or until fish flakes easily with fork. |
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| Mahi-Mahi Patties |
Prep. Time: 5 min.
Cook-Refridgerage Time: 5-10 min.
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
3 cups of COOKED (broiled) Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
1/4 cup almonds or macadamia nuts, chopped |
1/4 cup pineapple, crushed
1/4 cup mayonnaise
1/4 teaspoon curry powder
1 egg, beaten |
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Instructions:
Shred Mahi Mahi with fingers. Combine fish, nuts, pineapple, mayonnaise, curry and egg. Mix well.
Form into patties. .
Fry or broil. |
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| Mexican Mahi-Mahi Tacos |
Prep. Time: 15-20 min.
Cook-Refridgerage Time: marinade 1 hour, 5-10 min. cooktime
Serving Size: 8 tacos
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Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
1 pound Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets, cut into 2 ounces strips
Olive oil
Fresh herbs
Garlic
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Flour tortillas (fajita size)
Shredded cabbage
Fresh lime wedges
Cilantro sprigs
Salt and pepper to taste |
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Instructions:
1 Combine garlic, olive oil and fresh herbs with mahi-mahi fillets and allow to marinate for 1 hour.
2 Preheat gas grill or prepare coals for "medium - hot" grilling.
3 Grill strips of fresh marinated fish until medium done, reserve.
4 Warm tortillas by grilling or steaming.
5 Place a bed of shredded cabbage on a tortilla. Top with grilled mahi-mahi fillets, Creamy Garlic Dressing and Salsa Fresca.
6 Garnish with cilantro and a squeeze of fresh lime.
7 Serve immediately. Enjoy!
Salsa Fresca Ingredients:
1 Large ripe tomato, finely diced
1/4 yellow or white onion, diced
1 tablespoon cilantro leaves, Minced
1 large clove of garlic, crushed
1/2 green bell pepper, minced
Red Chile flakes, pinch
Lemon juice
Salt and pepper to taste
Combine or blend the Salsa Fresca ingredients 1 hour before serving.
Creamy Garlic Dressing Ingredients:
2 cups buttermilk
2 cups mayonnaise
10 cloves garlic, peeled
1/4 cup parsley (Italian), minced
1 medium round onion, diced
1 tablespoon mustard
Salt and pepper to taste
Combine in blender Creamy Garlic Dressing ingredients until creamy.
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| Microwave Baked Mahi-Mahi with Feta Cheese |
Prep. Time: 5 min.
Cook-Refridgerage Time: 5 min.
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets
Sh - Orange Roughy Fillets |
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Ingredients:
4 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
or
4 Butcher's Choice of Atlanta, Inc. Orange Rought Fillets
8 slices of tomato
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1/4 cup Crumbled Feta cheese
4 sprigs Fresh Basil, 1 to 2 inches long
4 sprigs Fresh Oregano, 1 to 2 inches long
4 teaspoon olive oil
1 teaspoon lemon juice |
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Instructions:
Place all fillets in a microwave-safe dish and drizzle with oil and lemon juice. Cover dish with plastic wrap, turning back one corner to vent.
Microwave on high for 1-2 minutes.
Uncover arrange 2 tomato slices and a sprig of basil and oregano on each fillet. Sprinkle with 1 tablespoon of Feta cheese on each fillet.
Cover and vent microwave on high for 1 to 1-1/2 minutes or until fish just begins to flake when tested with a fork.
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| Sauteed Cajun Maple Mahi-Mahi Fillets |
Prep. Time: 10-15 min.
Cook-Refridgerage Time: 6-9 min.
Serving Size: 4 servings
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Can be used with:
Sg - Mahi-Mahi Fillets |
|
Ingredients:
2 Butcher's Choice of Atlanta, Inc. Mahi-Mahi Fillets
1/8 cup maple syrup
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1 tablespoon Cajun seasoning (or to taste)
1/2 teaspoon garlic powder |
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Instructions:
Mix syrup, seasoning and garlic powder together and spoon mixture over fish.
Place Fillets mahi-mahi fillets into shallow pan (sprayed heavily with cooking spray) and saute for 3-5 minutes on the first side and 2-3 minutes on the second side.
Add more of the syrup mixture if desired.
Best served with rice. |
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