mahi mahi, is it any good?
- kugelkid Aug 8, 2005 02:14 PM
12.99$ at my local fishmonger is this fish worthy of such a price? ps. any good recipes? (no grilling ) thanks!
ask to smell it. if it smells good it will be. It's a fish I like very much. also comes up in recipes by the name of dolphin. as for the price, eh. I don't buy fish much so I don't know what it costs here in Florida. But, if it's just for you, remember teh food pyramid says a serving of meat or fish is 2 to 3 ounces and you only need 2 to 3 servings of meat or fish a day.
I love mahi-mahi, it's right up there with tuna and sea bass as some of my favourite fish.
$12.99 is reasonable, unless you live in Hawaii, where it should be around $6.99. My fishmonger charges $9-$13 depending on the supply.
As for what to do with it... I love cutting it into chunks and simmering it in Thai red curry sauce, or baking it with miso glaze and macadamia nuts, or searing it and eating it atop a salad with Persian cucumbers, fresh cherries, nuts (ginkgo nuts work well) and sake-wasabi vinaigrette.
It also makes a fantastic sandwich on a warm crusty roll with lettuce, tomatoes, grilled onions and garlic mayonnaise.
Here's one I developed to use some fresh mahi-mahi I caught recently. Any firm white-fleshed fish will do, like yellowtail or halibut...
Broiled Fish with Two Sauces
Recipe By : Pete Rudow
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8 ounce fish fillets
salt and pepper
4 shallots -- peeled and thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1 cup white wine
Roasted Garlic Sauce
1/4 cup white vinegar
1/4 cup whole garlic cloves, roasted (see note)
1 lemon juice only
1/2 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/3 cup olive oil
Make the Garlic sauce. Process vinegar and next 4 ingredients in a food processor until well blended.With motor running add oil in a thin stream until emulsified. Season to taste with salt and pepper. Taste for balance - if the sauce is too acidic add a little more sugar. Let sauce rest at room temperature for at least an hour so flavors can develop.
Preheat oven to 350 degrees. Choose an ovenproof skillet large enough to hold the fish in a single layer without crowding. Season the filets with salt and pepper. Heat the skillet over med high heat. Add the butter and olive oil. When oil is hot add the shallots and saute for a minute. Push the shallots aside, add the fish filets and cook until almost done on one side. Add 1/2 cup of white wine, place pan in oven and bake for 5 minutes.
Turn heat up to broil and cook until fish is done and slightly browned. Remove fish to a platter. (If shallots are not yet caramelized return pan to broiler until they are browned).
Return pan to stove over high heat. Deglaze pan with remaining wine and shake pan to emulsify sauce. Pour pan sauce around fish, then spoon roasted garlic sauce over fish. Serve with rice.
NOTES : To roast garlic - preheat the oven to 325. Put 1 or 2 whole heads of garlic in a small baking pan and roast them for about an hour.Be careful not to burn the garlic or it will taste bitter.
Yes, Mahi Mahi is worthy. This is one of my favorite fish for flavor, texture, and it's kitchen friendly as well! You can grill it, fry it, broil it, steam it, or poach it and it always comes out great.
My recent favorite recipe is a simple crust of 1 part chopped pecans to 2 parts panko crumbs pulsed in the processor with just a kiss of turbinato and cayenne.
Drizzle in just enough olive oil to hold it all together and thats your crust.
With the Mahi on a buttered non-stick sheet pan gently press the pecan mixture on top. Bake at 425 until the fish just flakes easily with a fork. (Mahi should be cooked all the way through.)
I serve this with a warm mango puree finished with butter and a splash of spiced rum & it's been a hit with all my compadres.
It's no better than it was when it was called "dorado" or "dolphin fish" -- just a lot more expensive. $12.99/lb. is outrageous, in my opinion.