Mahi Mahi is the fishing and seafood name of dolphin, a popular blue-water marine fish, but anglers and cooks don’t use the name dolphin because it confused people with the even more popular marine mammal dolphin, the one closely related to whales and porpoises that you see at Sea World.
Mahi mahi are the unrelated dolphin fish, a colorful hard-fighting sport fish that is also great in many different seafood dishes. Mahi mahi are found in many places. They are readily caught in the offshore waters of the southeast USA and are often prepared by southern cooks.
Lemon Pepper Mahi Mahi
4 mahi-mahi, about 6 ounces each
3/4 teaspoon salt
1/2 teaspoon lemon pepper
1 tablespoon olive oil
2 large eggs
1/4 cup fresh lemon juice
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 fillets with 1/2 teaspoon of the salt and the lemon pepper. In a heavy skillet heat the oil over medium heat. Cook the fish to the desired degree of doneness, about 10 minutes, depending on the thickness of the fish until the crumbs are golden and the fish flakes easily with a fork. When the fish is done cover the skillet with a lid and remove the skillet from the heat.
Meanwhile, in a small heavy saucepan beat the eggs with an electric mixer on low speed until frothy, about 30 seconds. Place the pan over medium-low heat and add the lemon juice and wine. Cook the sauce, beating constantly with the electric mixer on low speed, until the sauce thickens slightly, about 3 to 4 minutes. Do not let the sauce boil. Remove the pan from the heat and stir in the lemon zest, white pepper, 2 tablespoons of the dill, and the remaining 1/4 teaspoon of the salt. If the sauce is too thick, thin with a little more lemon juice or wine.
Drizzle sauce over the fish and serve, garnished some fresh dill or parsley. Serves 2.
Easy Mahi Mahi with Vegetables
1 1/2 pounds mahi mahi fillets
2 tablespoons olive oil
3 small onions, chopped
4 cloves garlic, minced
6 button mushrooms, sliced
1/4 cup white cooking wine
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
salt and pepper to taste
2 tablespoons water
In a large skillet heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are translucent. Cut the mahi mahi into 3-inch long strips. Salt and pepper the strips to taste. Place the mahi mahi strips over the onions, mushrooms and garlic. Add white cooking wine and lemon juice. Cover and cook 5 minutes. Turn the filets over. Cook 4 to 5 minutes or until fish flakes easily. Remove only the fish to a heated plate and keep warm until sauce is ready.
In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium high and bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency. Pour sauce over mahi mahi filets. Serve immediately. Serves 4.
1 lb thick mahi mahi fillets, chopped into chunks
1 can minced clams
1 1/2 lb shrimp, uncooked, shelled
1 lb fresh crabmeat (you can use frozen)
4 large fresh tomatoes, chopped into fourths (you can use canned tomatoes, 1 can)
1 large onion, chopped
1/2 cup green chilies, chopped
2 cloves garlic, finely chopped
1/4 cup olive oil
2 cups dry white wine
1 tablespoon orange peel, grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon fresh cilantro, snipped
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves, dried
2 teaspoons seafood seasoning
1 can chicken broth
Cook and stir onion, chilies, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Carefully stir in seafood. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, about 5 minutes. Serves 6with oyster crackers or saltines. Serves 6.
For more fish and seafood recipes see my blog A Dash Of Salty.
