I almost always keep a bag of mahi mahi filets in the freezer, because, well, you can't get fresh Mahi Mahi unless you live in Hawaii, I'm pretty sure. And I do really like it. Since I didn't feel like going out to grill this, I made a pan-fried dish, with an Asian-inspired truly off-the-cuff marinade.
I made this a few days back, so we'll see if I remember what went into it. The rough gist of it was this:
2 Mahi Mahi filets, defrosted
3-5 mandarins or clementines, juiced into a bowl
2 –3 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
1 large clove garlic
1 tsp freshly grated ginger
1 tbsp Mirin rice vinegar
1 bell pepper, julienned
1/2 onion, sliced thinly
1/2 bag of rice noodles, prepared according to package directions
DIRECTIONS: Whisk ingredients together for marinade and pour most of it over the fish on a plate for twenty or thirty minutes, or place in a zippered plastic bag if you have time to do a longer marinade.
Meanwhile, prepare veggies, and noodles. Once the veggies are stir-fried, and the noodles are soft, add the noodles into your stir-fry wok or skillet, and drizzle remaining marinade over the top, stirring frequently.
Get a skillet piping hot, and fry the fish on each side for 3 minutes or so, until it's not sticking much. When done, sprinkle sesame seeds on top, and serve with the noodles and stir fry (or any other side dish you like.) I made a mess of the noodles, because my soaking water was way too hot, leaving a gelatinous mess of noodles. I still ate them, though. I'm kind of like that.
By the way, I think this glaze would be really good on chicken or pork, too.
Jeanette - Off The Cuff
- Off The Cuff
- Blogger at: http://offthecuffhome.blogspot.com and http://offthecuffcooking.blogspot.com -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.