Kuhle Kitchen

December 26, 2013

Sauteed Sea Scallops

Filed under: Scallops — Tags: , , — admin @ 4:47 pm
  • 2 tablespoons extra-virgin olive oil
  • 14 fresh sea scallops, patted dry with paper towels
  • 2 blood oranges, segmented with their juice (Mandarin oranges will work just fine)
  • 1/2 lemon, juiced, or lemon juice
  • Salt to taste
  • Black pepper to taste

Directions

  1. In a saute pan over high heat, add the olive oil.
  2. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more.
  3. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Season with salt and pepper, to taste.

July 18, 2012

Lemon Pepper & Mustard Baked Mahi Mahi

Filed under: Seafood — admin @ 11:22 am

http://www.food.com/recipe/lemon-pepper-mustard-baked-ahi-mahi-mahi-salmon-173873

May 21, 2012

Mahi Mahi with Mango Salsa

Filed under: Seafood — Tags: , , , , — admin @ 12:17 pm

With the summer heat already hitting hard here in Texas, I’ve been trying to create more Caribbean/Central American dishes, utilizing fresh tropical fruits. I came across this recipe for mahi mahi with mango salsa and coconut rice on AllRecipes. I’m not crazy about Coconut so I almost went with your classic white rice, but I am glad that I opted for the Coconut. The rice was very sweet and the spiciness of the mahi mahi marinade really balanced nicely. I washed this down with a margarita.

mahi mahi with mango salsa

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic, crushed
  • 2 teaspoons red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon minced fresh ginger root
  • 2 tablespoons chopped green onion (optional)
  • salt to taste
  • 4 (4 ounce) mahi mahi fillets
  • 2 cups uncooked jasmine rice
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 tablespoon butter (optional)
  • 3/4 (14 ounce) can coconut milk
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons butter
  • 1 1/2 tablespoons white sugar
  • 1 1/2 cups fresh mango, cubed

Directions

  1. Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl. Add the mahi mahi and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  2. Preheat the oven’s broiler and set the oven rack in the middle of the oven.
  3. Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in the coconut milk and 2 tablespoons of sugar. Stir, and simmer uncovered until the rice has absorbed most of the coconut milk.
  4. While the rice is cooking, remove the mahi mahi from the marinade, and shake off excess. Discard the remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil.
  5. Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat. When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes. Serve by placing a mahi mahi fillet over a scoop of hot rice and top with the mango salsa.

July 2, 2008

Mahi Mahi Maui Style

Filed under: Seafood — Ryan @ 1:03 pm

Ingredients

  • 4 mahi mahi fillets
  • 2 Tbsp butter, divided
  • 1 clove garlic
  • 1 Tbsp teriyaki sauce
  • 2 Tbsp lemon juice
  • 1 tsp. honey
  • 1 Tbsp sesame seeds

In skillet set at 250 degrees F or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over mahi mahi fillets, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade. Garnish mahi mahi fillets with parsley.

Makes 4 servingsp

July 1, 2008

Crab Cake Ahi Steaks

Filed under: Seafood — Ryan @ 5:20 pm

Ingredients:

  • 1 cup imitation crab, chopped
  • 1/2 cup mayo
  • 1/2 medium sweet onion, chopped
  • 4 ahi steaks 1/2-3/4 inch thick (or 2 ahi steaks butterflied)
  • salt and pepper
  • Panko (Japanese breadcrumbs)

Directions:

  1. Preheat oven to 350 degrees
  2. Spray baking sheet with cooking spray (Pam).
  3. Mix together mayo, onion, and imitation crab.
  4. Place ahi steaks on baking sheet. Salt and pepper.
  5. Cover ahi steaks with imitation crab mixture
  6. Sprinkle a generous amount of panko over the steaks
  7. Bake for 18-20 minutes, broil for 2 minutes, or until panko gets golden brown.

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