Lemon-Oregano Grilled Mahi Mahi & Sweet Onions

Ingredients:

• zest and juice of 1 lemon
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. chopped fresh oregano or 2 tsp. dried
• 1 garlic clove, minced
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (6 oz.) mahi mahi filets
• 1 medium sweet onion, cut into 1/2-inch-thick slices
• 1 lemon, cut into wedges

Makes 4 Servings (1 mahi mahi filet, 1/3 cup grilled onions & 1 lemon wedge per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-hot fire.
2. Combine lemon zest and juice, oil, oregano, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a shallow bowl. Add mahi mahi and turn to coat. Let stand at room temperature 10 minutes.
3. Lightly spray onion slices with nonstick spray and sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place onions and mahi mahi on grill rack. Grill, turning once, until mahi mahi is just opaque in center and onions are tender, 8-10 minutes.
4. During the last 5 minutes of cooking, add lemon wedges to grill and cook until lightly charred, about 5 minutes. Divide fish, onions, and lemon wedges among 4 plates.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is what I call a taste of the Mediterranean fresh off the grill. The combination of olive oil, garlic, lemon and herbs on fish is heavenly delicious. The fish is so succulent, opaque, and juicy it melts in your mouth. You can use any white fish in this recipe and the dish will still be delicious. Don't forget to serve a side of grilled vegetables alongside this fish for a filling meal.

Mahi Mahi with a Pear and Jalapeno Chutney

Ingredients:

• 1 tbsp grapeseed oil
• 1/3 cup chopped red onion
• 2-3 tbsp fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• 1/3 cup sugar
• 1-2 tsp lemon zest
• 5 medium-hard pears, peeled and diced (about 2 cups)
• 3 tbsp chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 2 tbsp diced red pepper
• 2-3 tbsp julienned fresh mint (optional)
• 2 lbs. mahi mahi

Makes 4 Servings

1. Heat the oil in a nonreactive saucepan and add the onion. Cook, stirring occasionally, for 1 minute. Add the orange and lemon juices, wine, sugar and lemon zest. Cook over highi heat, stirring frequently, until the juices are reduced by half. Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through but still have some texture, 5-10 minutes. Place the mixture in a bowl, and let cool. Stir in the scallions, jalapeno, red pepper and mint, if using.
2. Mahi Mahi filets can be thick, so cut them crosswise into 1-inch-thick pieces if necessary. Oil the filets and broil and grill until done. It is unnecessary to turn the fish> Remove from the heat and top each serving with at least 1 tbsp of the chutney.

WW POINTS VALUE: Who knows?

Note: This recipe appears in the Legal Seafood Cookbook. Mahi Mahi is relatively inexpensive to buy when frozen at the grocery store and quite delicous when cooked. Mahi Mahi is native to Hawaii and means "strong strong" referring to its strength not its flavor. It's a tropical fish and usually best served with fruit from what I hear. This dish was deliciously different with all the fruit and vegetable flavors combined and the mint gave it a nice aftertaste. This fruit chutney can be used with snapper, swordfish, salmon,tuna and even chicken and pork. Mahi Mahi's pinkish flesh turns gray-white when cooked. Be sure to remove the mahi mahi from the heat the minute the flesh is done because it becomes dry very quickly.

Mahi Mahi with Shallot-Mustard Sauce

Ingredients:

•  4 (1/4 lb.) mahi mahi filets
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 + 1/8 tsp ground black pepper
• 2 tsp oilive oil
• 2 shallots finely chopped
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 2 tbsp coarse-grained Dijon mustard

Makes 4 Servings

1. Sprinkle the mahimahi fillets with the thyme, salt and 1/4 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahimahi and cook until just opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring, until softened, about 5 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Whisk in the clam juice, mustard and the remaining 1/8 tsp pepper; bring to a simmer and cook about 1 minute. Serve with Mahi Mahi.

WW Points Value: 3 per Serving (1 fillet and generous 2 tbsp sauce)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can use any white fish with this recipe and it's just as delicious. If you don't like the taste of clams, don't worry. Clam juice don't have a strong taste in this dish but the white wine adds a nice scent and flavor to the dish. Make sure to use REALLY cheap white wine. You know, the kind you find at Trader Joe's.