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Mahi-mahi tonight

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Two lovely peices. Suggestions please?

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  1. I tend to prefer mahi blackened just be sure not to tear all the skin off in the process. Goes great with beans and rice or even grits.

    1. It dries out very quickly. Do not over-cook it.

      BTW, you'll be eating dolphin fish.

      1. Mahi sandwich. Or filets with a cream sauce (mustard, roasted red pepper). I find Mahi to be dry and in need of a sauce of some sort, or flavored butter. And yes, it is also called dolphin fish (not Flipper which is a mammal)

        2 Replies
        1. re: gourmanda

          Heh. I know it's not the mammal, but get a kick out of serving it sometimes and telling my guests they're eating dolphin fish.

          "Reactions may vary."

          1. re: gourmanda

            A simple dill sauce complements the fish excellently.

          2. Fish tacos! Rub with a little cumin, chipotle and salt. Saute or grill and serve in warm corn tortillas with shredded cabbage, chopped cilantro, diced tomato and onion (if desired), lime wedges, and "sauce"- low-fat yogurt (or sour cream....or crema) mixed with enough mayo to take of the edge, a little adobo, a squeeze of lime.....

            I think I just made myself hungry :).

            1. Lemon/caper/wine sauce dresses it up nicely without overwhelming. This also works cooked in a foil packet, which allows the mahi to stay soft.

              1. This is one of my favorite light dishes:
                Place a touch of oil in the bottom of a saucepan so the fish doesn't stick. Season fish w/ s&p, place in saucepan. Spoon diced tomatoes on top of fish. Place sliced shallots, chopped garlic, and white wine around fish. Bring to a simmer and then lower heat (covered) until fish is done. Top w/ basil and serve!

                Simple but all of the flavors infuse together, yum!