mahi mahi

I am hunting for some simple recipes for this fish. I now just sear it with a little cajun seasonings,lemon, and butter. I need quick recipes because of work schedule.
Thanks, Tim

Tim, do you have access to a gas grill? Mahi-mahi is a firm-textured fish, so it grills up very nicely. I just rub oil on it, salt and pepper and then when it is a little charred and almost done, I brush on some butter that I have melted along with with sliced green onions and fresh parsley. Simple and really good.

I have made grilled Mahi Mahi kebobs that have somewhat of a Greek twist to them. I take cubes of Mahi Mahi and marinate them in a combination of extra virgin olive oil, lemon juice, lemon zest, oregano, garlic and S&P. Then I thread them on skewers with red onion, yellow peppers, small par-cooked potatoes and red peppers. Then toss them on the grill.

[Jenise]

Tim, I usually broil mahi mahi prepped like Carrie describes, then top it with green onions, parsley and a liberal amount of sliced almonds pan toasted in butter while the fish broils, with just a spritz of lemon added at the end of cooking.

Tim, this is a very bare-bones recipe for Veracruz. You can use this as a starting point to dress it up any way you want but it works fine the way it is. I love it with Mahi-Mahi.

Pescado Veracruzano

2 Tbsp. EVOO
1 Green Bell Pepper, diced
1 medium Onion, diced
2 cloves Garlic, minced
2 Tbsp. Capers
½ -1 cup Pickled Jalapeno slices
½ cup Pitted Green Olives, chopped rough
1 28 oz. can Crushed Tomatoes (or diced tomatoes)
Salt and Pepper to taste
2 # Mahi Mahi or other white fish, cut into 8 pieces


Heat a sauté pan over high heat. When the pan is hot add the oil and let it get hot, just to the smoking point. Add the bell pepper and onion and sauté until soft. Add the garlic and sauté for 1 minute. Add the rest of the ingredients through the tomatoes. Allow to simmer and thicken slightly, about 10 minutes. Taste and adjust the seasoning if needed.

Add the fish fillets, nestling them into the sauce, cover and cook for 10 minutes or until the fish is cooked through (for smaller fillets such as tilapia you will need less time). Serve hot with rice and garnish with chopped cilantro or parsley and a lime wedge.

rwj

Cut zucchini and red pepper into bite-size chunks (not too small). Add a handful of pitted black olives. Saute in oil, adding salt and thyme. Spill over your roasted mahi-mahi.

I also second what Carrie said: any recipe for swordfish, halibut, tuna, or salmon should adapt well.

Ooh, Tim, I just remembered a really quick and good recipe I found on Epicurious a couple years ago. It calls for halibut, but you could definitely substitute mahi-mahi. You could also broil or saute the fish instead of grilling.

Here's the recipe:

grilled halibut with warm tomato compote
Bon Appétit | July 1997

Can be prepared in 45 minutes or less.

Makes 2 Servings.

1 1/2 tablespoons butter
2 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 tablespoons chopped shallots
1 cup chopped plum tomatoes (about 5 ounces)
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried

Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine and tarragon and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.
Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.

It also takes well to a fruit salsa, especially when grilled.
I make one with fresh pineapple, red onion, serrano chile, cilantro and lime juice - adjust quantities to taste.