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.

Lemon Crusted Mahi Mahi with Romesco Sauce

serve with roasted potato wedges tossed with rosemary and garlic as a side dish

serves 4

Ingredients:

4 - 8 ounce mahi mahi fillets

½ cup lemon peel mint crust (recipe below)

1 cup romesco sauce (recipe below)

Preparation:

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.

Lemon Peel Mint Crust

Ingredients:

1 cup panko bread crumbs

1 tsp fresh minced garlic

2 tbsp minced lemon peel

3 sprigs fresh mint (leaves only)

2 sprigs fresh parsley (leaves only)

1 tsp kosher salt

¼ tsp cracked black pepper

2 tbsp melted butter

Preparation:

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.

Romesco Sauce

Ingredients:

2 tbspolive 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 tbsp kosher salt

1 tbsp paprika

1 cup water

Preparation:

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.