How To make Mahi Mahi with Spicy Papaya Salsa
FISH:
2 ea Mahi Mahi, steaks OR
Fish, steaks, firm fleshed Salt (to taste) Pepper, white (to taste) SALSA:
2 ts Sauce, plum
1 ts Sauce, soy
1/4 c Asian pear, chopped
diced 1 ts Cilantro
1 ts Jalapeno OR
1 ts Serrano
1 tb Onion, purple
1 tb Juice, lemon
1 ts Honey OR
1 ts Sugar
1 tb Pepper, red, diced
:
GARNISHES Papaya, sliced into a :
fan shape for garnish Kiwi, peeled, sliced into -- coins for a garnish Mahi Mahi: ========== Season the fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork. Salsa: ====== Mix all of the ingredients together and adjust the flavor with honey, or brown sugar. Arrange the fan of papaya and the kiwi coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish. Enjoy! Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94
How To make Mahi Mahi with Spicy Papaya Salsa's Videos
Seared Mahi-Mahi & Vegetable Succotash Recipe
Sean Wight, Owner and Head Chef of Frog Hollow Tavern in Augusta, Georgia, shows us how to make a delicious seared mahi-mahi with vegetable succotash.
Sean uses the Cabela's Cast-Iron Skillet to get things cooking. Learn more here:
For more tasty recipes, tips, tricks and how-to's, visit Cook with Cabela's at:
Pan Seared Mahi Mahi with Mango Papaya Fruit Salsa Recipe
Pan seared Mahi Mahi topped with a tropical mango papaya salsa.
RECIPE: tasteslovely.com/pan-seared-mahi-mahi-mango-papaya-salsa/
Papaya Salsa
Make this fruity and spicy salsa in just a few minutes.
Get the recipe:
Panamei Seafood ~ Cajun Mahi Mahi with Mango Pineapple Salsa
This quick and easy Mahi-Mahi recipe is the perfect combination of sweet and spicy...refreshing mango-pineapple salsa on top of a pan seared Mahi-Mahi.
Ingredients:
- Panamei Mahi Mahi Portions
- red onion
- mango
- pineapple
- fresh cilantro
- salt
- pepper
- lime (juice)
- olive oil
- cajun seasoning
- garlic powder
Follow the instructions in the video!
See more recipes here: panamei.com/recipes/
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Pan Seared Mahi Mahi With Smirnoff Screwdriver & Papaya
SUPERSONIC MEALS: Pan Seared Mahi Mahi With Smirnoff Screwdriver & Papaya Sauce/Stir Fried Vegetables/Flavored White Rice
Sorry for the long name but that is what the meal is about. I have to admit this is the best tasting meal I've prepared. This meal has all the nutrition you need from the fish, veggies, alcohol and rice.
Ingredients:
Mahi mahi fillets (2 pack)
Papaya (1/4)
Smirnoff Ice Screwdriver (1 bottle = 11.2 FL OZ)
Zucchini (1)
Celery (inner stalk)
Sweet peas (handful)
Snow peas (handful)
Garlic (3 cloves)
Ginger (3 slices)
White rice (1 cup)
Sesame oil
Salt
Crushed Cayenne Pepper
Episode #18: Mahi Mahi & Papaya Salad / Flathead catfish
Nerves are high as Nate is joined by wunderkin of Minnesota cooking, Mr. Doug Flicker (Bull's Horn Sandcastle, Esker Grove, Piccolo ...). What will the James Beard Semifinalist have to say about Nate's rustic techniques? Will Nate fulfill his dream of landing a flathead for Mr Flicker to kiss on the ol' lips?
Still reading?! Smash that play button and enjoy this months installment of SHORELUNCH w/Nate P.
Recipe:
Papaya salad:
1 Green Papaya (An unripe papaya found in your local Asian grocery store)
2-3 Long beans (Look for nice green ones with less black spots)
2 Cloves Garlic
1 Red Chili Pepper (Julienned)
1 Serrano Pepper (Julienned)
Handful Of Cherry/Grape Tomatoes
1 Lime
2 Tablespoons Fish Sauce
1 Tablespoon Palm Sugar
Salt & Pepper
The Fish:
4 Even Pieces of nice fish. We used Mahi Mahi because it is sustainable, fresh and looked great.
1 Tablespoon High Heat Oil
1 Lime
Salt & Pepper
Start with the Salad. Peel and shred about 2 cups of papaya into a bowl, salt as you go to build flavor. Cut the long beans on the bias at about 2 inches. Julienne the peppers. Add and set aside. Grate your garlic into a little jar and add fish sauce, the juice of a lime, sugar and S&P. Shake up and set aside. Halve your tomatoes and add to another jar. Salt them and pour on a half teaspoon of the dressing.
Trim your fish and salt liberally. Set aside.
Get your non-stick skillet nice and hot with a tablespoon of high heat oil. Canola or vegetable will be perfect. Add the fish, skin side down. Use your fingies to press the fish down for maximum skin/pan touching. Watch the fish. You will see the skin crisp up, and the fish will start cooking up the side. Once its halfway cooked, flip it. Same thing. Once the fish is fully cooked on the side it is done.
Pull it out and let rest.
Toss the salad and add the dressing. Plate with the tomatoes and a nice piece of fish on top. FRESH!!!