Still, this time is a part of cleaning out my freezer stuffs. What do you do with your Mahi-Mahi?
I usually do easy-pan grilled with teriyaki sauce or just with salt, pepper and olive oil. You can also put different kind of sauces/marinate such as tandoori or gochujang or kecap manis or whatever you feel like.
Mahi-mahi has a firm white flesh, sweet flavour and less fishy tasting compare to many other fish.
Mahi-mahi until recently, was frequently called a dolphin fish even though they are not related to dolphins and are not mammals. Since many people have negative associations with dolphin deaths associated with fishing, the name mahi-mahi is now more frequently used in stores and restaurants.
If you are an environmental consciousness person, you may need to read the label on the package. According to wikipedia, the The Environmental Defense Fund (EDF) classifies mahi-mahi caught by line/pole in the US as “Eco-Best” in its three-category system, but classifies all mahi-mahi caught by longline as only “Eco-OK” or “Eco-Worst” due to longline “high levels [of] bycatch, injuring or killing seabirds, sea turtles and sharks.
This time, I saw a simple recipe from Flavours magazine spring issue 2010. I used pomelo or Chinese grapefruit instead of regular pink grapefruit. I applied scotch bonnet pepper instead of jalapeno. Other than that I followed other ingredients that the recipe mentioned.
Seared Mahi-mahi with Spicy Pomelo and Orange Salsa
recipe by Brandon Boone of Flavours magazine, modfied by me
1/2 pomelo (original recipe: 1 grapefruit)
1/3 cup chopped red onion
1/2 cup diced avocado
1-2 tsp finely minced scotch bonnet pepper
2 tsp lemon (original recipe: 2 tsp lime)
1 tbsp chopped cilantro
5 cherry tomatoes
1 tsp butter
1 tsp olive oil
2 (175 g) mahi-mahi fillets
salt and pepper
1. Cut peel and pith pomelo; cut between membranes to release the segments. Do the same with the orange. Cut pomelo segments in fourth and cut orange segments in half.
2. Place 1/2 cup of pomelo and orange segments in a bowl.
3. Combine with avocado, onion, scotch bonnet pepper, lemon juice, cilantro and tomatoes.
4. Season with salt and pepper to taste. Cover until ready to use.
5. Season both sides of each fillet with alt and pepper. Heat butter and oil in a skillet set over medium-high heat; add fish and cook for about 5 minutes a side. Serve fish with large scoop of salsa and serve immediately.