Jul 27, 2013


Mahi-mahi is a beautiful fish that can reach up to 25 pounds off the shores of the Hawaiian island of Moloka'i. They are distinguished by dazzling colors while in the water: golden on the lower sides, with bright blues and greens on the upper sides, but unfortunately the colors immediately fade when the fish is caught. Mahi-mahi is thin-skinned with firm, light-pink flesh. It has a delicate flavor that is almost sweet. Mahi-mahi is ideal for a variety of preparations and care should be taken not to overcook this fish. It can be broiled, poached, baked, sautéed, grilled, pan-fried, or even thinly sliced and served raw as sashimi, delivering a truly outstanding taste.

Mahi-mahi Recipes:
Mahi-mahi & Shrimp Tempura Pupus
Everyone loves shrimp tempura, but adding mahi-mahi with a sweet chilli sauce takes this appetizer to a new level.

canola oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup club soda
1 tablespoon sesame oil

1 1/2 cups panko Japanese bread crumbs
12 large shrimp, peeled, deveined, and tails left on

1 1/2 pounds of mahi-mahi fillet, without skin, cut into 1 inch squares
1 cup Mae Ploy brand sweet chilli sauce (found in the Asian section of your supermarket)
24 6-inch bamboo skewers

24 fresh cilantro leaves

First clean and devein shrimp, I like to leave the tails on, but that's up to you. Next cut the mahi-mahi into 1 inch squares. Put cleaned shrimp and fish squares into the refrigerator, covered with plastic wrap.

In a wok or large skillet, pour in about 1 inch of canola oil, enough to cover shrimp and fish when cooking. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375˚F. While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy. Put the panko bread crumbs in a large plate. Gently dry the shrimp and fish with a paper towel, then dip 2 shrimp and 2 fish squares in the batter, then cover with panko and fry, 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels. Continue this process until all of the shrimp and fish are cooked.

Put one shrimp, and one fish square on each bamboo skewer, divided by a cilantro leaf and serve with Mae Ploy sweet chilli sauce alongside as a dipping sauce. Makes 24 pupus (appetizers).

Note: For a tropical display, cut a pineapple in half and stick 12 skewers into each pineapple half. Cut a small slice off of the bottom of each pineapple half to keep them steady. Use the pineapple for another use after the party.

Mahi-mahi Ceviche
Mexican ceviche is sort of like poke here in Hawaii. Raw fish marinated in a sauce with onions or whatever else you like. The difference is that Mexican ceviche relies on fresh lime juice to chemically cook the fish, giving it a wonderful lime flavor. Naturally small Mexican limes are the best for this recipe, but our Tahitian limes here in Hawaii work mighty fine.

1 1/2 pounds very fresh mahi-mahi, cut into 3/4" cubes
1 red onion
1 1/2 cups lime juice (that's about 12 Tahitian limes)
1 teaspoon Mexican oregano
1/2 cup roughly chopped cilantro leaves
3 avocados, diced
3 roma tomatoes, diced
salt to taste
4 jalapeno chiles, seeded and minced (optional)

Juice the limes in a bowl and then add the mahi-mahi. Chop the onion into 1/2-inch pieces and add to the bowl along with the oregano and cilantro. Toss the ingredients until fish is well coated. Place the bowl with the fish in the refrigerator, covered for at least 1 hour. Remove from the refrigerator, add the avocado, tomatoes, salt to taste, and chiles if using. Toss and serve with tortilla chips or in a soft tortilla. Makes 6-8 servings depending on how hungry you are.

Note: To make limes or lemons easier to juice, put them in the microwave before slicing for about 20 to 30 seconds before squeezing, then when they have cooled for 30 seconds, roll them on the counter top with your hand, then cut them open for more juice.

Lemon Crusted Mahi-mahi with Salsa Romesco
Romesco sauce, originated in Spain, and has a beautiful combination of flavors that add a richness to anything it’s paired with, and it's easy to make. It's not only wonderful on seafood, but is very popular on chicken, lamb, pasta, or even on vegetables, like asparagus. You could even add cream to it and serve it as a soup.

4 (6-ounce) mahi-mahi fillets
olive oil

Seasoned Panko Crust Ingredients:
1 cup panko bread crumbs
1 teaspoon fresh minced garlic
2 tablespoons lemon zest
3 sprigs fresh parsley (leaves only)
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons melted butter

Romesco Sauce Ingredients:
1 cup fire roasted red peppers (see how to roast red peppers and garlic here)
3 garlic cloves, roasted
1/2 cup tomato sauce
1/2 teaspoon salt, or to taste
3 tablespoons toasted macadamia nuts or slivered almonds
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper or to taste
1 slice whole-wheat sandwich bread torn into small pieces

Preheat oven to 375˚F. Place fish on an oiled shallow sided baking pan and spread 2 tablespoons of the seasoned panko crust mixture over each piece of fish.

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

Meanwhile, place romesco sauce ingredients in a blender or food processor; process until smooth. Makes about 2 cups of sauce.

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

Baked Mahi-mahi with Dill Sauce
2 mahi-mahi steaks
1 tablespoon canola oil
1 tablespoon fresh lime or lemon Juice
white pepper

Dill Sauce Ingredients:
1/4 cup sour cream
1/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon fresh dill, minced, or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard
1/8 teaspoon bottled hot pepper sauce
salt and pepper; to taste

Combine sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in dill then add salt and pepper to taste. Blend well. Allow to stand at least 1/2 hour to blend flavors. Pat mahi-mahi steaks dry with paper towels. Combine oil and lemon juice and brush on both sides of steaks. Season lightly with salt and white pepper. Place an inch apart in a lightly oiled baking dish. Bake at 450˚F for approximately 15 minutes. Serve mahi-mahi steaks with dill sauce over steaks sprinkled with a dash of fresh dill atop each. Makes 2 servings.

Grilled Mahi-mahi with Roasted Pineapple Sauce
Ingredients for Roasted Pineapple Sauce:
2 cups chopped peeled and cored fresh pineapple
1 red bell pepper, halved lengthwise and seeded
pinch of cayenne pepper to taste
2 tablespoons fresh lime juice
salt and freshly ground black pepper to taste

Ingredients for Fish:
4 mahi-mahi fillets, skinned (about 2 pounds of fish, total)
2 tablespoon sweet paprika
3 tablespoons canola oil
3 tablespoons fresh lime juice
salt and freshly ground black pepper

cilantro leaves for garnish

Prepare a grill for moderately high heat.

In a grill pan, sear and soften the pineapple and red bell pepper, turning occasionally with tongs. Transfer the pineapple and bell pepper to a blender and add the cayenne pepper and lime juice, then puree the mixture. Season the sauce with salt, freshly ground black pepper, and more lime juice if needed, keep at room temperature.

For the fish, combine the sweet paprika, oil and lime juice and brush on both sides of mahi-mahi steaks. Season lightly with salt and pepper.

Oil the grill rack, then grill the fish, covered, turning the fish once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered. Serve the fish with a fresh green salad or slaw, roasted sweet potato fries, with the pineapple sauce on the side. Garnish fish with fresh cilantro leaves. Makes 4 servings.

Note: Grilled mahi-mahi is commonly used for fish tacos or fish sandwiches. For a variation on this recipe, prepare an Asian coleslaw, recipe on this site, click here. Break the grilled fish up into chunks and fill fried or steamed corn tortillas, or toasted hamburger buns, with the mahi-mahi. Top the fish with a little roasted pineapple sauce and Asian coleslaw for a delicious tropical fish taco or fish sandwich.

Mahi-mahi Soup
2 tablespoons olive oil
1/2 cup of chopped Maui onions, or yellow onions
2 garlic cloves, minced
1 teaspoon fresh grated ginger
1/2 cup edamame (cooked fresh soybeans), pods removed
2/3 cup fresh cilantro, or parsley, finely chopped
1 cup fresh chopped tomato
1 cup vegetable stock
1 pound mahi-mahi fish fillets cut into 1 inch pieces
1 teaspoon freshly cracked black pepper
1/8 teaspoon (pinch) of dry oregano and thyme
2 teaspoons fresh lime juice, or to taste
salt to taste

In a large pot heat olive oil over medium-high heat. Add chopped onion and saute until translucent, about 5 minutes. Add garlic, ginger and cilantro and stir for 2 minutes. Add tomato, and cook for 2-3 minutes. Add the soybeans, vegetable stock, black pepper, salt, oregano, thyme and let it come to a boil. Once boiling, add the mahi-mahi pieces and simmer, uncovered, until the fish is cooked, about 8 minutes. Remove from heat and add the lime juice. Serve immediately. Makes 2 servings.

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