Seared MahiMahi Recipe Tropical Twist with HoneyGlazed

Name: Seared MahiMahi Recipe Tropical Twist with HoneyGlazed
Total time: 45 min
Ingredients: 2 medium carrots, peeled and sliced into 1/4-inch rounds (approximately 200g / 7oz); 1 1/2 tablespoons (21g) unsalted butter; 1 1/2 tablespoons (32g) honey; Pinch of black pepper; 1 small red onion, thinly sliced (approximately 80g / 3oz); 1/2 medium yellow bell pepper, chopped (approximately 75g / 2.6oz); 1 stalk celery, thinly sliced (approximately 40g / 1.4oz); 2 tablespoons (28g) unsalted butter; 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio); 1 inch (2.5cm) piece of ginger, peeled and grated (approximately 10g / 0.35oz); 1/2 ear of corn, kernels removed (approximately 60g / 2oz); 2 tablespoons (30g) chopped green olives and hearts of palm, mixed.; 1 scallion, thinly sliced; 1 Roma tomato, diced (approximately 120g / 4oz); 1/4 cup (15g) packed fresh flat-leaf parsley, chopped; 1 clove garlic, minced; 2 mahi-mahi fillets (approximately 170g / 6oz each), skin off; 1 teaspoon (6g) salt; 1/2 teaspoon (1g) black pepper; 2 teaspoons (6g) paprika; 1/2 teaspoon (1g) garlic powder; 1/2 teaspoon (1g) onion powder; 1 teaspoon (3g) ground ginger; 2 tablespoons (30ml) olive oil; 1 lemon, sliced into thin rounds; 4 cups (85g) arugula; 1 tablespoon (15ml) vinaigrette (your favorite store-bought or homemade)

seafood-portal.com

Looking for a delicious Seared MahiMahi recipe This version with HoneyGlazed Carrots Corn Salsa is sunshine on a plate Quick healthy easy Get the recipe

View full recipe on seafood-portal.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.

Share this recipe:

Ingredients

2 medium carrots, peeled and sliced into 1/4-inch rounds (approximately 200g / 7oz)
1 1/2 tablespoons (21g) unsalted butter
1 1/2 tablespoons (32g) honey
Pinch of black pepper
1 small red onion, thinly sliced (approximately 80g / 3oz)
1/2 medium yellow bell pepper, chopped (approximately 75g / 2.6oz)
1 stalk celery, thinly sliced (approximately 40g / 1.4oz)
2 tablespoons (28g) unsalted butter
1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
1 inch (2.5cm) piece of ginger, peeled and grated (approximately 10g / 0.35oz)
1/2 ear of corn, kernels removed (approximately 60g / 2oz)
2 tablespoons (30g) chopped green olives and hearts of palm, mixed.
1 scallion, thinly sliced
1 Roma tomato, diced (approximately 120g / 4oz)
1/4 cup (15g) packed fresh flat-leaf parsley, chopped
1 clove garlic, minced
2 mahi-mahi fillets (approximately 170g / 6oz each), skin off
1 teaspoon (6g) salt
1/2 teaspoon (1g) black pepper
2 teaspoons (6g) paprika
1/2 teaspoon (1g) garlic powder
1/2 teaspoon (1g) onion powder
1 teaspoon (3g) ground ginger
2 tablespoons (30ml) olive oil
1 lemon, sliced into thin rounds
4 cups (85g) arugula
1 tablespoon (15ml) vinaigrette (your favorite store-bought or homemade)