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Making sauces and pestos a day in advance

post #1 of 6
Thread Starter 

I found a recipe to die for called grilled mahi mahi with roasted red pepper sauce and cilantro pesto.  My questions are as follows:

 

1.  Would I be better off wrapping the fish in foil when I grill it?  The first time it came out fine without foil.

2.  I am bringing this to nearby family an hour away and it would be easier to make the sauce and pesto the night before and put it in the refrigerator.  I assume I would not lose an appreciable amount of flavor by making the sauce and pesto the night before and refrigerating it, correct?

 

This dish was so deliciouso I went out and bought 50 lbs of mahi mahi as I found a very good price.  I invested in a little $100 foodsaver and put it in the freezer.

 

I would suggest checking the recipe out, I would have provided a link but had a problem copying, it is at allrecipes.com.

 

I am thinking the high fat content of mahi mahi should not be a problem for my wifes high cholesterol and triglycerides as it is a good fat that is high in omega 3.

 

I know I am stretching it a little bringing a medical question on a cooking forum but I dont post often and want to get the best bang for my buck.

 

Who know what valuable insight I might recieve from my respected colleaques from this seemingly innocent post.

 

Is there a doctor in the house???

 

Respectfully,

 

Kevin

post #2 of 6

 

Quote:
 

I am thinking the high fat content of mahi mahi should not be a problem for my wifes high cholesterol and triglycerides as it is a good fat that is high in omega 3.

 Mahi is actually relatively low in fat. A 6 ounce portion, which is a large portion, has 4% of the recommended daily value for fat and no cholesterol. The amount of omega 3 fats is about 250 mg. A similar size portion of salmon would have 4,000 mg omega 3.

 

 

Quote:

 I assume I would not lose an appreciable amount of flavor by making the sauce and pesto the night before and refrigerating it, correct?

 Probably should be fine to do, can't really imagine any appreciable loss of flavor.

 

 

Quote:

 Would I be better off wrapping the fish in foil when I grill it?

Depends on what you consider better. In foil will produce a moister fish, but no grill flavor. Some people view non grilled fish as more healthy due to carcinogenic properties of grilling process. For my taste, I would grill with no foil.

 

 

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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 6
Thread Starter 

Thanks cheflayne I appreciate the time you have taken to answer my post.  I might have been able to answer some of this with my own resources but it seems that I always pick up some little extra tidbit of information that is useful when I post.

 

Everyone in this group is always so nice and I find it a pleasant exchange.

 

Best wishes to you and yours.

post #4 of 6

Sound good. The average piece of steak grass raised has three times the omega 3 than pink fleshed fish, salmon etc. The type of cholesterol you ingest is n.ot necessarily the one you will store. I eat butter by the bucket and have rolled oats every day. Mines going down..

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post #5 of 6

In many cases the sauce made  prior is even better because leaving overnight cause all the individual flavors of the ingredients in it marry or merge as one.

 

Once you put the fish in foil, you are really not grilling, even though on the grill you are really steaming, as the moisture in the fish is now trapped in by the foil

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 6

Pesto will be fine we used to make huge batches of it and then freeze it.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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