Mahi Mahi

Mahi-mahi is a Hawaiian word that means "strong-strong" for dolphin fish. This species is found in tropical waters throughout the world, and range from 2-5 pounds up to 40-50 pound fish.

Also known as "dorado," Mahi-mahi, is a beautiful fish with green and gold flanks that light up with a rainbow of iridescent colors. Found off the Pacific Coast of Latin America, from Peru to Costa Rica as well as offshore in the Atlantic Ocean from New Jersey to North Carolina and farther south.

Mahi-mahi is a versatile fish, with firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly outstanding taste. Mahi-mahi is great any way you choose to prepare it.

 

 

 

4              8 ounce mahi mahi fillets

½ cup     lemon peel mint crust (recipe below)

1 cup      romesco sauce (recipe below)

 

Step 1.     Prepare the lemon peel mint crust and the romesco sauce. Recipes include below.

Step 2.     Pre heat oven to 375 degrees. Place fish on an oiled shallow sided baking pan and spread 2

                  tablespoons of lemon crust over each piece of fish.

Step 3.     Place pan in the oven and roast for 15 minutes or until fish is cooked through.

Step 4.     Remove fish from oven and serve with romesco sauce and rosemary roasted potatoes.

 

 

1 cup                      panko bread crumbs

1 teaspoon            fresh minced garlic

2 tablespoons      minced lemon peel

3 sprigs                 fresh mint (leaves only)

2 sprigs                 fresh parsley (leaves only)

1 teaspoon            kosher salt

¼ teaspoon           cracked black pepper

2 tablespoons      melted butter

 

Step 1.     Add all ingredients except butter to food processor and pulse until combined.

Step 2.     Drizzle in melted butter, briefly pulse and reserve crust.

 

 

2 tablespoons        olive oil

2 medium             onions sliced thinly

2 large                    garlic cloves sliced

½ cup                     red wine vinegar

1¼ cup                   sliced almonds

1 can                      roasted red peppers drained

6 sprigs                  fresh mint (leaves only)

4 sprigs                  fresh parsley (leaves only)

1 tablespoon         kosher salt

1 tablespoon         paprika

1 cup                      water

 

Step 1.     Sauté onions in olive oil until golden brown, 7-8 minutes add garlic and continue

                  cooking  for 2 minutes.

Step 2.     Deglaze pan with red wine vinegar and reduce liquid for 1 minute.

Step 3.     Add remaining ingredients to food processor and puree until smooth.