Custom Search


Sea-Ex is celebrating
27 YEARS of assisting Seafood, Marine & Related Companies with online marketing!

Advertise Your Company on Sea-Ex - Click Here


Seafood Recipes:
Abalone Recipes
Barramundi Recipes
Catfish Recipes
Caviar Recipes 
Clam Recipes
Cod Recipes
Crab Recipes
Crawfish Recipes
Fish Fillets Recipes
Lobster Recipes
Mahi Mahi Recipes
Mussels Recipes
Octopus Recipes
Orange Roughy Recipes
Oyster Recipes
Prawns or Shrimp Recipes
Redclaw Crayfish Recipes
Salmon Recipes
Sardine Recipes
Seafood - General Recipes
Scallops Recipes
Shark Recipes
Silver Perch Recipes
Skate Recipes
Snapper Recipes
Squid Recipes
Surimi Recipes
Swordfish Recipes
Tilapia Recipes
Trout Recipes
Tuna Recipes (Canned)
Tuna Recipes (Fresh)
Yabby Recipes
Preparing Seafood For Cooking  - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...
 - How to Store Seafood & Fish
 - How to prepare Abalone
 - Bearding Mussels &  How to Open
 - How to open Oysters or Scallops
 - Clam, Cockle & Pipi Preparation
Glossary of Fish, Seafood and Fishing Terms
 - Preparing Squid, Cuttlefish & Octopus
 - How to identify Fresh Fish
Contact Us

If you want something different for a weekend BBQ or special dinner, you will find some easy and delicious fish & seafood recipes here to try!

RECIPE FOR MAHI: Mahi Mahi with Shallots & Ginger

4 x 250g. Mahi Mahi fillets
6 shallots, coarsely chopped
4 quarter-size slices fresh unpeeled ginger
1 clove garlic
3 tbs. unsalted butter
1/2 cup chicken broth
4 tsp. cornstarch
1/3 cup dry white wine
1 tbs. fresh lemon juice
2 tsp. grated lemon zest
1/2 tsp. freshly ground black pepper


Preheat grill or broiler; spray a grill pan with non-stick cooking spray and arrange the Mahi Mahi fillets on top.

In a food processor, mince shallots, ginger and garlic.

In a small frypan, melt butter. Add shallot-ginger mixture and cook, stirring until just golden, 8 - 10 minutes. Remove frypan from heat.

Brush Mahi Mahi fillets with half the ginger-shallot mixture.

Grill 3cm from heat, turning once, until lightly coloured and the flesh just flakes when tested with a fork, about 6 minutes.

In a small bowl, blend together chicken broth and cornstarch.

Return frypan to medium heat and stir in wine, lemon juice, zest, and pepper.

Bring to a boil, add cornstarch mixture and return to a boil, stirring constantly.

Reduce heat to medium-low and simmer, stirring occasionally, for 1 minute or until thickened and slightly glossy.

Transfer fillets to plates and drizzle shallot-ginger glaze over them.

Serve immediately.

Greek-Style Mahi Mahi Mahi Mahi with Citrus Salsa Pan Seared Mahi Mahi Grilled Mahi Mahi Sandwich & Citrus Salad
Greek-Style Mahi Mahi Mahi Mahi with Citrus Salsa Pan Seared Mahi Mahi
with Tomato Caper Sauce
Grilled Mahi Mahi
Sandwich & Citrus Salad



See Also:  Seafood Information    Preparing Seafood    Fish Photos & Info    Fishing Site    Retail Seafood Sales    Other Recipe Sites

1996 - 2024 Sea-Ex Australia Home
Any problems regarding this page, please contact
Disclaimer  |  Privacy Policy  |  Cookie Policy