Mahi-Mahi with Corn & Tomatillo Salsa
Mahi-Mahi with Corn and Tomatillo Salsa
Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
Ingredients
- 6 mahi-mahi filets, 3 oz. each
- 1/3 cup pistachios, ground
- 5 ears fresh corn
- 24 tomatillos
- 1 red pepper
- 1 tomato
- 1/2 jalapeño, seeded
- 2 Tablespoon cilantro
- 1 cup fresh squeezed orange juice
- 1 tsp lemon juice
- 2 Tablespoon pistachio nut oil
Instructions
Salsa: Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalapeño and cilantro and season with salt and pepper. Reserve.
Sauce: Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve.
To serve: Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/02/mahi-mahi-with-corn-tomatillo-salsa/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Mahi-Mahi
Type of meat – Firm texture, light, sweetly moist meat with solid flake and moderate flavor. Extra lean fish.
Substitute – Amberjack, Pompano, Farm-raised Catfish, Grouper, Tuna.
How Much to Buy
- Whole fish: 1 pound per serving
- Cleaned fish: 1/2 pound per serving
- Fillets or steaks: 1/3 pound per serving
Nutritional values (4 ounces, raw)
- Calories 100
- Calories From Fat 10
- Total Fat 1 g
- Saturated Fat 0 g
- Cholesterol 80 mg
- Sodium 100 mg
- Total Carbohydrates 0 g
- Protein 22 g
- Omega-3 Fatty Acid 0.11 g
Season – year round
Size – 2 to 40 lbs.
Notes of Interest - The mahi-mahi is also known as dolphin or dorado, is one of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, and golden yellow fins and tail.
Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
Google Recipe View Microformatting by ZipList Recipe Plugin
http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
