Mahi Mahi is the fishing and naval name of the dolphin, commonly blue-water marine, but the English and cooks do not use the name dolphin because it confuses people with the more popular marine mammal dolphin, another and closely related whale. porpoises that you see at sea
Mahi mahi are dolphin fish, a colorful hard fighting game fish that is also great in many different seafood dishes. Mahi mahi are found in many places. They are easily caught in the waters off the eastern USA and are often prepared by southern cooking.
Lemon Pepper Mahi Mahi
4 mahi-mahi, about 6 ounces each
3/4 teaspoon salt
1/2 teaspoon lemon pepper
1 tablespoon of oil
2 large eggs
1/4 cup fresh lemon
1/4 cup White wine
1/2 teaspoon grated lemon zest
1/4 teaspoon white pepper
2 tablespoons chopped fresh dill
Sprinkle the mahi mahi strips with 1/2 teaspoon salt and lemon pepper. In a heavy skillet over medium heat, oil. Cook the fish to the desired level of doneness, about 10 minutes, depending on the thickness of the fish until the fish are golden and cut easily with fork When the fish is done, cover the kettle with a lid and remove the kettle from the heat.
Meanwhile, in a small bowl, beat the eggs very heavy with an electric mixer on low speed until frothy, about 30 seconds. Place the pan over medium heat and add the lemon juice and wine. Cook the sauce, beating constantly with an electric mixer on low speed, until the sauce thickens slightly, about 3 to 4 minutes. The seasoning does not allow the ulcer. Remove the pan from the heat and stir in the lemon zest, white pepper, 2 tablespoons dill, and the remaining 1/4 teaspoon salt. If it is too thick, thin it with a little more lemon juice or wine.
Drizzle the sauce over the fish and serve, garnished with some dill or celery. Saves 2
Easy Mahi Mahi with Vegetables
1 1/2 pounds of filleted mahi mahi
2 tablespoons of oil
3 small onions, chopped
4 cloves of garlic, minced
6 button mushrooms, divided
1/4 cup of white cooking wine
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
salt and pepper to taste
2 tablespoons of water
In a large skillet over medium heat, cook the oliveoil and onion, mushrooms and garlic over medium heat until the onions are translucent. Cut the mahi mahi into 3 inch long strips. Season with salt and pepper to taste. Place the mahi mahi strips on top of the onions, mushrooms and garlic. Add the white wine decoction and lemon juice. Cover and cook for 5 minutes. Turn in the cards. Cook for 4 to 5 minutes or until the fish is easily charred. Just remove the fish to a heated plate and heat until the sauce is ready.
In the same cauldron with all the onions, mushrooms, garlic and cooking wine, heat to medium high and bring to a boil. Dissolve the cornstarch in 2 tablespoons of water; stir in the kettle. Stir the sauce continuously until the sauce thickens to the desired consistency. Pour the mahi mahi sauce over the filets. Serve immediately. Saves 4
I s mahi mahi ribbons thick, cut into chunks
1 clams can be crushed
1 1/2 lb. shrimp, raw, shell on
I s fresh crabmeat (you can use frozen)
4 large fresh tomatoes, cut into quarters (you can use canned tomatoes, you can 1)
1 large onion, chopped
1/2 cup green chilies, chopped
2 cloves of garlic, finely chopped
1/4 cup oil
2 cups dry white wine
1 tablespoon orange peel, grated
1 1/2 cup orange juice
1 tablespoon of sugar
1 tablespoon fresh cilantro, torn
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano leaves
2 seasoning teaspoons seafoons
chicken broth
Cook and stir the onion, chile, and garlic in 6-quart oil in a German oven until the onion is tender. In other things besides seafood raise. To boil, to boil; reduce the heat The roar was detected for 15 minutes. Carefully move on the seafood. To boil, to boil; reduce the heat Cover and cook until the shrimp are pink, and the fish flakes easily with a fork, about 5 minutes. Serve with oyster cracker or saltines. Militias 6.
For more fish and seafood see my blogA Dash Of Salty.
