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Mahi Mahi Portions

Mahi Mahi Portions

1 Reviews

Our Wild Caught Mahi Mahi is the perfect fish to satisfy your island tastes. Perfect for grilling season, this gluten free Mahi Mahi can also be broiled or pan-seared. Mahi Mahi is a very versatile fish that takes well to a variety of seasonings or sauces and tastes great when topped with fruit salsa.

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  • 797 4 (6 oz. Portions) $20.99
  • 797D 2 (6 oz. Portions) $11.99
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Preparation Time:
15 Minutes

Cooking Method(s):
CONVENTIONAL OVENSTOVE TOPGRILL

Ingredients:  Mahi Mahi

Preparation Instructions:  Keep frozen until ready to prepare.  Defrost under refrigeration for 24 hours or under cool slow running water until fully thawed.      
                                                      
                                                                         

Oven: Preheat oven to 350 degrees F. Lightly oil or use clarified butter to coat fillets and season as desired. Place Mahi-Mahi on nonstick sheet pan. Bake in oven for 15-20 minutes or until meat feels firm to the touch.

 

Grill: Preheat grill to medium high heat. Lightly coat Mahi-Mahi with oil or clarified butter and season as desired. Place on well-greased grill rack 3-4 inches away from heat source and grill for 3-5 minutes. Turn over and cook for an additional 3-5 minutes or until meat feels firm to the touch.

Nutrition Facts

Serving Size170 g / 6 oz
Serving Per Container4
Amount Per Serving
Calories    146Calories from Fat 11
% Daily Value*
Total Fat    1.2 g2%
  Saturated Fat  1 g5%
  Trans Fat  0g0
Cholesterol    125mg42%
Sodium    151mg6%
Total Carbohydrate    0mg0%
  Dietary Fiber  0g0%
  Sugars  0g0
Protein    32 g
Vitamin A  0%Vitamin C  0%
Calcium  0Iron  7
*Percentage Daily Values are based on 2,000 calorie diet. Your values may be higher or lower depending on your calorie needs.
Calories: 2,000  2,500
Total Fat         Less than 65g    80g
  Sat Fat         Less than 20g    25g
Cholesterol    Less than 300mg    300mg
Sodium           Less than 2,400mg  2,4000mg
Total Carbohydrate    300g    375g
  Dietary Fiber    25p    30g
Customer Reviews
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Brian
Westerville, OH
Rastelli Direct Product Review Star May 4, 2011

Our family loves the Mahi Mahi. Very healthy, light and delicious. Funny story, I used to hate seafood, then my wife got me to try this and now I love it! Highly recommend!

1071 of 2155 found this review helpful.

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Packaging and Shipping Benefits

Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.

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Under $150 $14.95
Over $150 FREE

Please note: we cannot accept online orders that are shipped to Alaska or Hawaii. Orders shipped outside of the continental U.S. require expedited shipping. Please call our customer service specialists to place your order - 877-686-3276 .

Important Information:

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Whether ordering for yourself or gifts for others, please place all Christmas orders by December 15th to ensure they arrive on time for the holiday. We strive to fulfill every order to your satisfaction, but inclement weather and other unforeseen circumstances can cause shipments to arrive later than expected. Please plan ahead and order early.

Please note: We will be unable to ship orders in 3-5 day zones that have standard shipping during the weeks of Christmas and New Years Day. Normal shipping will resume 1/5/15. We apologize for the delay.

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Joe
Vero Beach, FL

Date Submitted:
Feb 22, 2012
Grilled Ginger Glazed Mahi Mahi

This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensation. the 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You will love it

Serves: 4
Prep Time: Prep Time 5 minCook Time 12 min

Ingredients:
3 tbs soy sauce 3 tbs balsamic vinegar 1 tsp grated fresh ginger root 1 clove garlic chopped 2 tsp olive oil mahi mahi fillets

Directions:
In a shallow dish, stir together honey, balsamic vinegar, olive oil, ginger, garlic. place the fish in the dish cover and refrigerate and let marinate for 20 min. Place fish on the grill 4-6 min on each side. Pour reserve marinade into a skillet and heat over medium heat untill the mixture reduces to a glaze consistency.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Dec 1, 2009
Mahi Mahi with Fresh Cilantro Chutney

Serves: 2

Ingredients:
1 cup (packed) chopped fresh cilantro 1 large kiwi, peeled, cubed 1/4 cup canned unsweeten coconut milk 1 large garlic clove, peeled 2 teaspoons chopped jalapeno chili 2 Pcs. 6oz. mahi mahi fillet Ground cumin spice Pinch of kosher salt Pinch of black pepper 1 tablespoon extra virgin olive oil

Directions:
Coarsely puree first 5 ingredients in food processor. Season with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plate and top with cilantro chutney.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Mahi Mahi with Zesty Tortilla Crust

Serves: 4
Prep Time: 20 minutes

Ingredients:
4 portions mahi mahi 1 large bag tortilla chips 3 tbs flour 1 tsp cayenne pepper ¼ tsp ground cumin ½ tsp garlic powder ¼ tsp ground black pepper 1 tsp salt ¼ cup plus 2tbs vegetable oil 1 tbs butter Lime wedges

Directions:
Preheat oven to 350. To a food processor, add chips, flour, spices and pulse on high to create a coarse meal. Remove to a shallow platter. Hea1/4 cup oil and butter in a large non stick pan. Coat fish with remaining oil Roll fish in crumb mixture to coat on all sides. Brown fish in pan; about 3 minutes per side and bake for 8-10 minutes or until done. Season with lime juice and serve.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Roasted Mahi with Red Pepper and Corn Relish

Serves: 10
Prep Time: 40 minutes

Ingredients:
Mahi 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 2 tablespoons honey 2 tablespoons paprika 2 teaspoons salt 10 mahi mahi portions ¼ cup coriander seeds Relish 4 red bell peppers 4 tablespoons extra-virgin olive oil 4 cups fresh corn kernels (from about 4 ears) 4 green onions, thinly sliced 3 garlic cloves, minced 2 tablespoons chopped fresh thyme 1/4 cup dry white wine 2 tablespoons fresh lemon juice 1 tablespoon honey 1/4 cup chopped fresh Italian parsley

Directions:
Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle. For relish: Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper. For mahi: Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush mahi all over with mixture. Transfer to prepared baking sheet. Roast mahi until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over mahi and serve.

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Rastelli Direct
Swedesboro, NJ

Date Submitted:
Nov 30, 2009
Mahi Mahi with Lentils and Herb-Mustard Butter

Serves: 4
Prep Time: 40 minutes

Ingredients:
-For herb-mustard butter 5 tablespoons unsalted butter, softened 1 tablespoon chopped chives 1 teaspoon chopped tarragon 2 teaspoons grainy mustard 2 teaspoons fresh lemon juice -For lentils 1 cup French green lentils 4 cups water 2 medium leeks (white and pale green parts only) 1 tablespoon unsalted butter 1/2 to 1 tablespoon fresh lemon juice -For Mahi Mahi 4 6oz portions Mahi Mahi 2 tablespoons unsalted butter

Directions:
Make mustard-herb butter: Stir together all ingredients with 1/4 teaspoon each of salt and pepper. Cook lentils: Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils. While lentils cook, chop leeks, then wash. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes. Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered. Cook Mahi Mahi Pat mahi mahi dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté mahi mahi, turning once, until golden and just cooked through, 6 to 8 minutes total. Serve mahi mahi, topped with remaining herb-mustard butter, over lentils.

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