(mah he MAH he) The Hawaiian or Polynesian word for dolphin -- but mahimahi is a fish and shouldn't be confused with the dolphin that is a mammal. Mahimahi has a mild to moderate flavor, and its lean, white flesh has a firm texture.
Simple yet special enough to serve for company - even when you're in a hurry. Make it a Meal: Serve with steamed carrots tossed with dill and green beans.
Mahimahi with Herbed White-Wine Sauce
In this easy, elegant dish, Marcia Kiesel looks to strongly flavored herbs, such as thyme and marjoram, because she likes them with meaty mahimahi . Along with white wine, she includes clam juice to add a briny edge.
Garlic Lover's Rub
In this wet rub, we let the aromatic champion take center stage-a sure winner for the garlic lover in all of us. This rub is so versatile, we think it's great with virtually any meat or vegetable. Use on: Extra-firm tofu, shrimp, scallops, salmon, mahi-mahi , chicken, duck, pork, beef, lamb.
How to Cook Mahi Mahi
Judith. Well today, we'll be making mahi - mahi with honey ginger glaze, really delicious ..... tablespoons of honey; 4, 4 ounce skinless mahi - mahi filets; 3 tablespoons Sherry vinegar ..... optional as garnishes. Alright, so, mahi - mahi , I think very underrated fish. It-Hi everyone, I'm Judith. Well today, we'll be making mahi-mahi with honey ginger glaze, really delicious. So, the ingredients you'll need for this is 3 tablespoons of honey; 4, 4 ounce skinless mahi-mahi filets; 3 tablespoons Sherry vinegar; 1 teaspoon of grated fresh ginger; 1/2 teaspoon of finely shredded orange peel; 2 cloves of garlic, minced; 1 tablespoon of cooking oil; 1/2 teaspoon of corn starch; and lemon wedges and Andive are optional as garnishes. Alright, so, mahi-mahi , I think very underrated fish. It's subtle, it's beautiful, and goes really well with these flavors that we're combining with it today. So, first of all, we're gonna whip up a nice marinade to cover the mahi-mahi with. So, into our bowl goes our ginger, our minced garlic, Sherry wine vinegar, orange peel, which is just gonna give someor 2 as we have here, and we're just gonna place the mahi-mahi filets in the baking dish, side by side, and we're gonna cover it with our marinade, lovely, fantastic. We'll cover that withsure to turn your fish occasionally within those 30 minutes. Well, our mahi-mahi has been marinated for about 30 minutes. So, it's time to get those covers off, wow, that looks good, very good, lots of nice flavors there. So, in a large skillet next to us, let's get it to a medium heat and add in our oil. Let's that get nice and hot, what we wanna do is reserve this marinade. So, keep the marinade there, and into the hot pan, we're gonna add our mahi-mahi . Because we're gonna make a nice sauce with the rest of that marinade. And we'll do it 2 at a time depending on the size of your skillet. So, we wanna cut the mahi-mahi about 6 minutes each side or until it flakes easily with a fork. So, we've cooked our mahi-mahi , plated it. It's been on the skillet for about 6 minutes each side and that's looking lovely, great color to it and fantastic flavors there. So, just set that aside one moment, and into our pan, same skillet, just get it on a medium heat, and we're gonna add our remaining marinade to that. We're gonna have a nice little sauce to go on top of our mahi-mahi . So, bring that to the boil, will get nice and bubbly, and we're just wanna scrape all those little brown there. So, anything that was left in the skillet from when the mahi-mahi was cooking, and into that marinade just boiling up there, we're gonna add in our cornstarch, and that's gonna help thicken this sauce, we're gonna put on top of our mahi-mahi . So, give it a good stir and let it thicken up there on about a medium high heat. Alright, so, not that that sauce is thickened nicely, we can just spoon it up on top of our mahi-mahi and that is fantastic, flavorful with those citrus, garlicky flavors, and that is one heck of a dish to serve up at a lunch or dinner, beautiful, fantastic. So, there you go everyone. That is how you make mahi-mahi with honey-ginger glaze.
Food Blogs We Love
Mahi Mahi with Pineapple Shallot Sauce
sauce juice of 1 small lemon For the Mahi Mahi with Pineapple and Red Bell Pepper Couscous ..... olive oil 4 6 oz boneless, skinless Mahi Mahi fillets 1 teaspoon kosher salt 1 teaspoon ..... puree until smooth. Set aside. For the Mahi Mahi with Pineapple and Red Bell Pepper Couscous
To Boulder, and Beyond!
between their homemade avocado salsa, Mahi Mahi ceviche, and griddled shrimp tacos ..... something super light and the Grilled Mahi Mahi Arugula Salad sounded perfect. I’ll ..... meals at Sam’s ! Either way, the mahi mahi was tender and moist, the jicama
Take it Slow Sunday
Flay’s recipe , which calls for marinating fresh filets of mahi mahi in a smoky marinade before searing on the grill. The marinade ..... rip your hair out, hot. Bobby’s recipe said to grill the mahi mahi for 4 minutes on one side and 30 seconds on the other
Nuts About Nuts
course with cashew and carrot soup or Asian salad with peanut dressing. hell out your best entrées--macadamia-crusted mahimahi or Cornish hens with chestnut stuffing. Showcase side dishes, such as pecan rice and asparagus with pine nuts. Or pour on