How To Cook Mahi Mahi

!±8± How To Cook Mahi Mahi

If you ever wondered why you see so many mahi mahi on the menu these days, one of the reasons is a little trick you played on. Mahi mahi (Hawaiian for "strong-strong") is just another name for the fish called dolphin. The restaurants are on the name "Mahi Mahi", so as not to be confused and think that they try and give you a disc, the mammal called dolphin is turned on. Do not you want theIdea of ​​enjoyment of Flipper (right?).

Sometimes Mahi Mahi with a hyphen ("mahi mahi-"), and sometimes goes by the nickname, dorado. Whatever you call it, this is a fish that tastes great and nice, firm consistency that most seafood lovers favorite.

Mahi mahi swimming in the water a lot, but are more abundant in the warm Caribbean Sea and the Gulf of Mexico found. The next time you eat Mahi Mahi-on or buy at the supermarket, youcan be sure that it is probably one of these two bodies.

Fresh mahi mahi is usually available all year round, but in North America, at least, are the best selection of mid-spring until mid to late summer to find. There are more than frozen fillets mahi mahi well all year.

When buying fresh mahi mahi, fish for the meat looks pink or beige. Darker meat to eat is certainly safe, but the flavor might be too strong for some people.

Mahi Mahi is alargest fish in the round for nearly all cooking methods that you want to use. It poach, steam, fry, oven, BBQ, all is well. Just be careful not to overcook it.

Here is a recipe I particularly like for fried mahi mahi. The spicy orange glaze for added interest.

Ingredients

2 pounds mahi mahi fillets (skinless)

2 tablespoons mustard

Cooking oil 1 / 2 cup

1 / 2 teaspoon salt

1 clove garlic, finely chopped

1 / 2 cupfrozen orange juice concentrate

1 bay leaf

Directions

1 Cut the fillets of mahi mahi in serving size portions and joined in a baking dish.

2 Thaw the juice concentrate. Crumble the bay leaf. Combine this with the other remaining ingredients and mix well to create a marinade.

3 Pour the marinade over the mahi mahi (make sure to turn the fish to coat both sides).

4 Cover pan with plastic wrap and place in refrigerator for 30-43Minutes.

5 Pan place oven rack and bake 5 or 6 minutes on each side. Fish is done when it flakes easily with a fork.

6 Serve!

How To Cook Mahi Mahi

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Traditional Spanish Christmas Recipes - Main Course

!±8± Traditional Spanish Christmas Recipes - Main Course

Christmas - Sea Bream (Dorado) with Saffron and Sherry

Dorado, from the Cantabrian and Galician coasts, is a quite expensive (especially at Christmas time). The fish is grilled and served on a bed of thinly sliced potatoes and onion rings, garnished with parsley, garlic and saffron. It is served with a sauce made from a mixture of Sherry and peppers. In the Basque country, a few cloves of garlic, thinly sliced and sautéed in oil, are also added.

Serves 4

One dorado, about 1.5 kg (3 £ 5 ounces)

500 g (18 oz) potatoes, peeled and thinly sliced

200 g (7 oz) onions, sliced ​​into thin rings

Juice of two lemons

Zest of two lemons

150 ml (10 tbsp) extra virgin olive oil

1 / 2 teaspoon salt

3 cloves of garlic

4 saffron threads

A big bunch of parsley

2 tablespoons sherry vinegar

2 red chilies, julienned

Preheat oven to 180 ° C (350 ° F). After cleaning the fish, sprinkleWith lemon juice, inside and out.

In a mortar, grind together the salt, garlic, saffron and parsley.

Add 4 tablespoons of olive oil and 3 tablespoons water. Mix well and set aside.

It is well-cooked the oil pan where the fish and serve. Arrange the sliced ​​potatoes and onions in the ground and pour the mixture from the mortar on top.

Cover and cook about 20 minutes.

Place the dorado the drizzle on top of potatoes with 2 or 3EL. of oil and 200 ° C (400 ° F) oven for 15 to 20 minutes. Baste occasionally.

Whisk together the sherry vinegar with some ground pepper and a few spoonfuls of the cooking liquid of the fish.

Remove from oven, dorado, and garnish with a sprig of parsley.

Sprinkle with the vinegar mixture and a fine julienne of lemon peel and red pepper.

Serve hot.

Christmas - red cabbage with wine in Ribera del Duero

ATraditional Catalan Christmas Market Court

Red cabbage, 1 kg (2.2 lb)

250 ml (1 / 2 pt) young Ribera del Duero red wine

4 tablespoons extra virgin olive oil

75 g (3 oz) raisins

75 g (3 oz) pine nuts

Salt and pepper

Soak the raisins in the wine.

Cut the cabbage, cut into thin strips and wash.

Heat the oil in a deep skillet or Dutch oven heat and pine nuts for a few seconds.

Add the cabbage and fry for 30 seconds.

PourRed wine and raisins in cabbage.

Season with salt and pepper.

Cover the saucepan and set over low heat, cook for 1 hour.

Merry Christmas and Happy Cooking!

Traditional Spanish Christmas Recipes

Traditional Spanish Christmas Recipes - Main Course

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