Mahi Mahi Recipes

Here are Captain Tom's best Mahi Mahi Recipes. Mahi has a white flakey meat. Also known as Dolphin and Dorado, This fish is easy to cook and is available fresh at most market places. Captain Tom, that's me, will show you how to cook this fish many different ways.

You Must First Learn How To Select A Fresh Mahi Mahi Filet From The Market.

 A Fresh piece of Mahi will have a pinky flesh color. An older piece will be a bit greyish and lack contrast between the pink flesh and the Reddish veins. Smell the filet and if it smells like fish then it probably is fish. Just kidding. If it does small like bleach it probably isn't very fresh. A piece of Dolphin fish tastes good even when it is not fresh but it tastes 10 times better when it is right off the boat. I have been blessed to be able to cook up fresh fish hours after I have caught it and let me tell you the flavor and texture cannot be matched.

Grilled Mahi Mahi

The first thing is to light the grill. Whether it is gas or charcoal it takes time to warm the grill. I prefer charcoal but it does take a bit more work to light the grill and allow the coals to warm up.

After the grill is warm or the coals are completely white its time to cook the fish. You will want to oil the grate where the fish will be touching so that the fish doesn't stick to the grate. I prefer olive oil on a paper towel and wipe the grate. Pam spray oil is fine but be careful it is flammable.

Season the fish lightly with paprika only a light powdering for color. This fish has a super taste and you don't want to disguise the taste with a bunch of seasonings. It doesn't need the paprika at all but is does give the fish a nice appetence. The flavor of paprika is so mild you wont taste it.

This is the important part: How long do you allow the fish to cook? Depending on the heat of your grill the filet will cook from 3 to 10 minutes. Here is the trick: Don't leave the grill unattended.  Stand there the whole time and devote your attention soley to the fish. Don't talk on the phone or try to watch the football game while grilling. This should be a law for grilling fish. You may however drink a cold one while grilling. You will want to turn the fish as you see the bottom edge completely white. You will have the seasoned side up to start with. As you turn the fish you will use a spatula to turn the seasoned side down to finish the cooking. Use the spatula to wiggle the filet while it is cooking. Notice how the filet jiggles when it first begins to cook, now wiggle it every minute or two until you notice the filet has firmed up and doesn't jiggle like Jello anymore. Your filet is done. The fish will still cook after it is removed from the heat so don't leave it on for a well done effect. Some people like their fish rare. In this case when the outside has turned white don't allow the fish to cook anymore. After the outside has cooked fish will then begin to cook toward the center.

Serve the fish directly from the grill to the table. The meal should be ready to eat before the grilling begins. Add the fish to the plate, say the blessing and eat. If you cover the fish and wait for guests to arrive or the corn to cook you will loose the results of your efforts.   Enjoy these Mahi Mahi Recipes.

Seared Dolphin Filets 

 This magnificent dish compliments the Dolpihins delicate flavor with creamy potatoes and a crisp vegetable. While the dish may appear complicated, with only a handful of ingredients and minimal effort, you, too, can create this gourmet five-star meal that will leave you the talk of the town.

Ingredients   

(Serves 4)
 

• 4 serving size Dolphin (Mahi) filets 
• 6 medium potatoes   
• 1 bunch fresh broccolini.  
• 4 oz. leaks (fried for garnish).  
• 3 sticks unsalted butter.  
• 1 cup heavy cream.  
• 1 tablespoon fresh garlic (minced).  

Champagne Sauce: 

• 2 cups champagne.  
• 1/3 cup finely chopped shallots.  
• 2 tablespoons white wine vinegar.  
• 1/2 teaspoon lemon zest.  
• 2 sticks cold unsalted butter, cut into 1/2 inch pieces.  
• 2 teaspoons finely chopped fresh tarragon, thyme or parsley.  
• Salt and pepper to taste.  
• Red peppercorns for garnish.  

Prepare in the following order…  

• Boil potatoes - drain, mash or puree in food processer with warm heavy cream and butter to taste. Keep warm.  
• Blanch broccolini - shock in ice bath before returning to pan with butter and minced garlic to taste. Keep warm.  
• Place champagne, shallots, vinegar and lemon zest in medium saucepan, bring to boil. Let cook until liquid is reduced to 1/4 cup. Whisk in butter, a few pieces at a time, until sauce is emulsified. Whisk in fresh herbs and season with salt and pepper. Sprinkle in red peppercorns for garnish. Keep warm. Season fish fillets with salt and pepper, and sear in hot pan with butter. Cook no more than two minutes on each side.  

Serving: 

Place scoop of pureed potatoes in center of dinner plate. Carefully arrange a layer of broccolini before placing fish fillet. Garnish dish with fried leaks and drizzle with champagne sauce. Pair with your favorite white wine from a coastal vineyard and enjoy!

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