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Mahi Mahi Question ???

19K views 31 replies 18 participants last post by  bluezebra 
#1 ·
Been experimenting making mahi mahi with a pistachio crust to go with fresh pineapple salsa.

Tried frying it, which sort of worked, except the coating browns up too quickly. Didn't actually burn, but had the appearance of same. Looked as if I'd made blackened fish, which is not the effect I want.

I'm wondering if this wouldn't work better baked? Anyone got a suggestion as to time and specific approach?

I'm thinking of coating the fish the same way (soaked in milk, then flour dusted, dipped in egg wash, then coated with ground pistachios), maybe spraying lightly with EVOO, then baking at, what? 375 for 15-20 minutes?

Any suggestions cheerfully accepted.
 
#2 ·
You could maybe try cooking the fish on a cedar or maple plank on the grill. It would give it a sweet, spicy, smoked flavor and cover with foil if the crust starts to burn before the fish is done. Planking on the grill is done at med-low heat usually skin-on is best. You could always add the ground pistachio to the salsa. Good luck.
 
#3 ·
I had a WONDERFUL dish a couple of months ago that still is one of the best fish dishes I've had. And I eat fish many times per week.

Salmon fillet, covered in a pistachio pesto and baked in a philo crust. It was flavorful and the inside was like succulent jelly. Sliced in two and served on a mixed greens and veggies salad in a balsamic vinagrette, it was a great dish.

No reason why that wouldn't work with mahi-mahi.
 
#7 ·
Munchers,

Mahi mahi is a fish. It's actually the dolphin fish, but has a bunch of other names to keep people from confusing it with dolphins, which are mammals. Dorado is another one of the names.

Dolphin fish are indigenous to tropical and semi-tropical waters. In fact, there is a major sport fishery for them all up and down the Florida coasts.

It's a firm fleshed, relatively mild-tasting fish.
 
#12 ·
EVOO=Extra Virgin Olive Oil. One of Rachael Ray's cutsies, which has now not only become a common expression, it's in the new Oxford dictionary. Or is it Websters? One of them.

So I reckon it's official. :lol:

And yeah, they are a great fish to catch. Not to mention one of the prettiest fish that swims.
 
#17 ·
well, what you are looking at is a crust that contains natural oils which make the nuts brown faster (seeing cooking things in oil cooks things faster). So have you tried cooking it at a medium heat with a little bit of liquid so the fish doesn't overcook (Because you have to cook seafood at high heat and steaming it will help it cook a little faster)? Tell me how it ends up.
 
#20 ·
For anyone interested, I've finalized the dish.

For starters, instead of frying I sauteed the fish in a mixture of butter and olive oil until one side was browned. The pieces were flipped, topped with thin slices of lime, and popped into a 400 degree oven to finish. These were a bit thicker than an inch, so stayed in the oven about 12 minutes.

The lime slices dried out, but the top surface of the fish did not. I discarded those lime slices, and plated the fish on a bed of red onion marmalade with a couple of lime wedges on the side.

I'm happy with it!

Thanks, all, for your suggestions.
 
#23 ·
KYHeirloomer.I used to do pecan crusted mahi=mahi in the fla keys. The only thing you have to do is butterfly the flesh pat down the middle to even the filet.This obviously cuts the time in the fry pan and worked great. also I bought a very flexable spatula which will help with the lost crust problem...good cookin...cookie
 
#25 ·
A few Mahi-Mahi filets are now in the freezer. I think I'll thaw one for dinner t'nite, steam or poach it just see what the flavor is like, and then, if I like the fish, try some different ways of preparation. This is a good thread ... hmmm, I wonder how Mahi-Mahi ceviche might be:)

Shel
 
#26 ·
and plated the fish on a bed of red onion marmalade with a couple of lime wedges on the side.


That sounds really good, I have used carmalized shallots with mahi mahi. Also have served it with green peppercorn sauce--so meaty, it can stand up to it.

question, have been thinking the "burned nut dilemma" and was wondering, have seen racks of lamb cooked slightly and then had different coatings added and browned as it finishes? would that work? I love the idea of pistachios. Funny how an abundance inspires us!

Nan
 
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