Ingredient: yellow onion, diced

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans

This Cilantro Lime Mahi-Mahi is the perfect dish to celebrate Cinco de Mayo or really anytime you are in the mood for some fresh Mexican style seafood. But first, a little bit of information about the star of this recipe…Mahi Mahi.

This fish is named the dolphin fish, but not to be confused with the mammal dolphin. It was renamed Mahi-Mahi by the Hawaiians so it would not be confused with the other dolphin. Mahi-Mahi is typically found in tropical and subtropical waters from early May to September.

This type of fish is “fatty”, a firm fish with very flavorful flesh and is best served as a steak or a fillet. You can bake it, broil it, grill it, saute’ it, sear it or even, steam it.

Mahi-Mahi also matches well with avocados, chiles, cilantro, coconut, cumin, fruits, garlic, ginger, grapefruit, lime, olive oil, papaya, parsley, pineapples, soy sauce, and tomatoes.

We hope you enjoy this Cilantro Lime Mahi-Mahi recipe. Recipe and Photo Credit: A Place at the Table

Motts Channel Seafood is THE place to pick up fresh, local Mahi-Mahi. It’s where fresh is best.

Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Pan-Seared Cilantro Lime Mahi-Mahi with Mexican Rice and Chili Lime Black Beans
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. In a separate bowl, combine 1 tablespoon honey, the juice from half of the lime, a pinch of salt, pepper, and 1 tablespoon cilantro. Pour into Ziplock bag and add mahi-mahi filets. The ideal marinade time is 1+ hours. After marinated, place on a separate plate and sprinkle with garlic powder and cumin.
  2. Heat 3 tablespoons extra virgin olive oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. Be careful not to overcook/burn the rice in this step! While rice is cooking, sprinkle with garlic powder and cumin. Stir in onions and cook until tender. Then, stir in chicken broth and tomato sauce; bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes. After all the liquid is absorbed, your rice is done. Add seasonings to taste. Fluff with a fork. While the rice is cooking, open the can of black beans and pour into a small pot.
  3. Add the juice of half the lime, 1 tablespoon of chopped cilantro, and sprinkle with chili powder. Cover over low heat.
  4. Lightly coat another pan with cooking spray and heat over medium for 3-4 minutes. When the pan is hot, add marinated mahi-mahi to the pan. Sear for approximately 3 minutes on one side and gently flip the mahi-mahi over. Cook for 3-4 more minutes until slightly opaque. Be careful not to overcook the fish!
  5. Plate and enjoy.
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butternut

Butternut Squash and Crab Bisque

Try this Butternut Squash and Crab Bisque Recipe! As summer turns to fall, and our meals change to include heartier fare, seafood soups make it a seamless, savory transition. They’re light yet satisfying, deeply flavorful, and fresh.

Seafood soups and stews are so versatile. You can incorporate a variety of fish and shellfish in one recipe to create complex tastes. Combining mild whitefish with robust shellfish like shrimp or clams creates a rich blend of flavor. Add an assortment of fresh vegetables and simple herbs, and there are endless combinations for seafood soups that can lead us into fall and through the winter with cozy, crave-able meals.

So break out your biggest bowls and spoon up some delicious eats. Start here at Motts Channel Seafood.

It’s a little more than a 30-minute meal, but well, well worth the effort.  Plus, this makes an enormous batch, so it’s great for serving a crowd or yummy leftovers.  A must-try during squash season!!

Recipe Credit: www.gimmesomeoven.com

Yields 6 cups of soup

butternut
Butternut Squash and Crab Bisque
Print Recipe
Servings
6 cups
Servings
6 cups
butternut
Butternut Squash and Crab Bisque
Print Recipe
Servings
6 cups
Servings
6 cups
Instructions
  1. Prepare roasted garlic while you prepare the veggies.
  2. In a large (at least 5 quart) stockpot, heat olive oil over medium heat. Add butternut squash, onions, carrots, celery and garlic, and sauté 5 minutes.
  3. Add 3 cups of broth, reserving the rest. Cover pot and reduce heat to medium-low and simmer until squash is very tender (about 30 minutes).
  4. Add the half-and-half (or milk) and puree the mixture with an immersion blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if desired. Fold in the crabmeat and sage.
  5. Season generously with salt and pepper and serve.
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