This week's recipe features mahi-mahi, a fish not only well known in Hawaii but also becomng quite popular here in the United States. It's sweet, mild tasting white meat and low fat content makes it a very popular fish. Although this fish can be poached and stewed, my preferred cooking methods are broiled, grilled and/or baked.
There certainly are an abundance of ways to prepare such a flavorful fish, as it pairs very well with sauces and most fresh and/or dry herbs and spices or combinations thereof. I have listed three of my favorite recipes below, the last being my favorite. Also, as with most of my recipes, the recipes featured here this week can be doubled or reduced, as needed. In addition, sword fish or shark can be used as a substitute.
Grilled Mahi-Mahi with Safron Butter
4 mahi-mahi fillets, about 1-inch thick
2 cloves of garlic, finely chopped
8 tablespoons of softened butter
1/2 teaspoon saffron threads
1 teaspoon of cayenne pepper
1 tablespoon of fresh parsley, finely chopped
salt to taste
2 tablespoons of oil
non-stick cooking spray, olive oil flavored
lemon wedges, optional
parsley sprigs, optional
Add oil to a grill pan and heat until very hot, but not smoking (if using outdoor grill, heat coals until grate is very hot); generously spray fish on both sides with cooking spray and set aside; using a blender, combine butter, cayenne pepper, garlic, parsley and saffron until thoroughly mixed and set aside; add fish to grill pan or grate of outside grill; grill for about 8-10 minutes, turning once halfway through cooking time; continue cooking until desired doneness; do not overcook; fish is done when easily flaked when pulled with a fork; garnish with lemon wedges and parsley sprigs, if desired.
Tequilla Lime Marinatd Mahi-Mahi
4 mahi mahi fillets, about 1-inch thick
2 jalapeno peppers, finely minced and seeded
4 tablespoons of soy sauce
1/2 cup of concentrate lime juice
2 tablespoons of honey
1/2 cup of tequilla
1/2 cup vegetable oil
salt and pepper, to taste
non-stick cooking spray
lime wedges, for garnish if desired
Using a mixer, combine honey, jalapeno peppers, lime juice, oil, tequilla; divide marinade into two equal parts; using on part, add fish and refrigerate for about 30 minutes, turning once half way through marinating time; the other half can be left out at room temperature and will be used to baste fish as it bakes in oven; preheat oven to 350 degrees, F; season fish with salt and pepper; bake and baste (about every minute or so) with unused marinade until fish is done; garnish with lime wedges if desired.
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