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Mar 22, 2009 09:16 AM

What can I do with mahi mahi for tonight's dinner?

2 frozen pieces of mahi mahi from Trader Joe's - defrosting...what can I do with them for tonight's dinner? Looking for quick, simple, delicious - Only things:

Preferably not fried
Preferably no tomatoes added
No cream

Thank you!

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  1. I posted this once but apparently it didn't "register" on the system. Let me see if I can remember it again.
    Cut one piece of aluminum foil for each piece of fish, large enough to wrap the fish completely.
    Brush or rub about 1 teaspoon of oil (or butter) on each piece of foil.
    Place fish pieces, one to each piece of foil, in center of the cut foil.
    Top each piece of fish with 1 teaspoon of finely chopped celery and 1 teaspoon of finely chopped onion (I use scallions).
    Drizzle each piece of fish with 1/2 teaspoon of lemon juice.
    If desired, sprinkle 1/4 teaspoon curry powder or paprika on each (I don't use it).
    Drizzle each piece of fish with 1/2 teaspoon of oil, sprinkle with S&P to taste.
    Wrap fish pieces tightly, making sure to seal the ends, and roll the top edges down firmly.
    Bake on baking sheet in 375 - 400 degree oven for about 20 - 25 minutes.
    Open packets carefully (lots of steam inside) and try to reserve the juices to pour over the top of the fish for serving.
    No frying, no tomatoes, no cream. Quick, simple, delicious. Ya gotta love it .....

    1 Reply
    1. re: todao

      This sounds really great, too...will try this next time I can find some mahi.

    2. last time i cooked this same fish, i grilled it on a charcoal grill, but gas would do fine...i had marinated it for about 20 minutes in some lime juice and just rubbed some olive oil, garlic, and some salt & pepper on it. it was so yummy on the grill & super easy to boot!

      3 Replies
      1. re: unocal

        Blackened Mahi is awesome. Look up a blackened spice mix, rub it on there and put it in a hot pan. This is a simplified version that doesn't get your kitchen all smokey...

        1. re: hankstramm

          What? The minute you put it in the hot oiled pan, hopefully a cast iron one, believe me, you will have some SMOKE! I always have to open windows and run the exhaust and all ceiling fans when I make stove-top blackened fish. Blackened mahi IS awesome, I agree with you there, Hank! But the only way not to smoke up the house is to do it on the grill, I believe. The good thing is that it does cook quickly.

          Here's another option that we tried recently for a Lemon & Honey & Hoisin marinated mahi that you can do on the stove or on the grill. The marinade is really different:

          1. re: Val

            Who mentioned hot-oiled pan. You can make it in a hot pan and not totally blacken it. I know it's not the same, but it's do-able.

      2. Grill and top with mango or papaya salsa (diced fruit, red onion, lime juice and a bit of salt).

        1. I love it to ways. I either make a pouch out of parchment and bake with fennel, mango, red onion, roasted or regular red pepper, a spicy pepper diced and a little white wine or broth, s/p and fresh thyme, Wrap and cook at 400 for about 20 minutes. Serve over a jasmine rice I cooked in oj and vegetable stock. Drizzle with lime if you have it don't worry if you don't. White rice also works, I like to garnish with scallions.

          Or you can grill just inside on a grill pan. Brush with a mix of honey, soy sauce, balsamic, ginger, garlic, olive oil and grill, salt and pepper and serve with a lime yogurt dressing

          Of course oven fried with a breading of panko and pecans is great. Top with fish with orange marmalade and ginger and then dip in the bread crumb mix and bake. Serve as is over wild rice with some fresh grilled green beans with toasted almonds and mandarin oranges and a touch of honey and soy.

          2 Replies
          1. re: kchurchill5

            Another great-sounding packet/pouch recipe for mahi...will try yours sometime, kc!

            1. re: Val

              Just enjoy, tons of possibilities. I rule of thumb is use what is left in the fridge. It may be zuchinni, onion, tomato, carrots, butter a lemon slice, fresh herbs, pesto in great with a lemon slice and some parm. Anything goes.

              I do this with shrimp, any white fish, even salmon. I make one where pieces of cod, mussels, clams and shrimp all in one over pasta. all cooked in one pouch. Can be a lot of fun.

              Just enjoy

          2. Sauteed with butter, shallots, white wine, lemon. Very simple, very good.