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Suggestions on how to cook mahi-mahi

post #1 of 11
1/24/11 at 10:08pm
Thread Starter 
Hey Guys,

Any good recipes or suggestions?

Thanks!
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post #2 of 11
1/24/11 at 10:16pm
if you braise it make sure to remove the eyes
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post #3 of 11
1/24/11 at 10:22pm
Quote:
Originally Posted by mharwitt View Post
if you braise it make sure to remove the eyes
I made a macadamia nut crusted mahi-mahi with coconut milk last summer that was nice.
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post #4 of 11
1/25/11 at 5:43am
Blackened Mahi-Mahi is a wonderful dish. Buy a rub, make a rub (recipes abound), and make sure you have good ventilation. And make sure you have good ventilation. Why yes, I did learn that the hard way. The fish was wonderful, but it took a while before you could go back in the kitchen without your eyes watering. Next time, I'm using the grill rather than a pan.
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post #5 of 11
1/25/11 at 1:32pm
I'd try oil poaching it.
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post #6 of 11
1/25/11 at 1:36pm
Marinate, then grill or broil. Delicious.
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post #7 of 11
1/25/11 at 3:35pm
Thread Starter 
Thanks, that's what I figured. Will marinate and then broil. I had fillets so didn't have to de-scale or remove the eyes :-D
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post #8 of 11
1/26/11 at 1:39am
I usually create a quick marinade that goes something like this: 10% Sesame Oil 70% Soy Sauce 10% Crushed Garlic 10% Brown Sugar Salt and Pepper to taste
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post #9 of 11
1/26/11 at 1:41am
oh and make sure that the fish is as close to room temp as possible. Grill on a hot grill for 2 min each side. Should still be pink in the middle.
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post #10 of 11
1/26/11 at 6:10pm
Thread Starter 
NAMOR, the percent breakdowns were helpful. I used all those ingredients except for the sugar, so I'll have to add those next time.
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post #11 of 11
1/27/11 at 12:07am
Here's my recipe. Cook (boil) some buckwheat to 90% readiness. Layer the buckwheat, mahi-mahi and tomato slices in a lasagna pan, so that the buckwheat covers everything on top and bottom. Put cream cheese slices and some dill branches on top. Loosely cover the pan with tinfoil and bake on medium-low (I'd say ~400-450F) in the oven for about 20 minutes. Then, remove the tinfoil and keep baking it until ready or cream cheese turns light brown and crispy. I'm not sure about the cooking times, I usually judge the readiness visually. In any case, it's rather hard to spoil this dish and it comes out nicely.
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