Posted in Blackend, Fish, Grilling, Spices

Something’s Fishy…


Grilled Mahi Mahi with Tequila-Lime SauceI am not used to cooking a wide variety of fish since it isn’t Dean’s favorite thing to eat.  But since Dean is away on business and Nick loves eating fish, I decided to go for it.

I had bought some Mahi Mahi steaks and wasn’t sure what to do with them so I started looking through recipes on the internet and everything seemed a little weird for my taste.  I check out a seafood cookbook that I’ve had for years and forgot about and saw a recipe for blackened fish.  The spice combination looked like it would be a good match for Mahi Mahi so I used their dry rub recipe.  I then made up the sauce based on the spice combination they suggested for the dry rub. 

This recipe came out really good and I was impressed with the texture and flavor of Mahi Mahi.  It is one of those very mellow fish that tastes like you can do almost anything with it.  The texture was really flaky and also moist.  Since I am not used to the cooking time, I periodically used a fork and poked at it to see if it was flaky (which is how you can tell it’s done).  I have to say that after poking it about 4 – 5 times, I was really glad that it held together for a picture.  All worked out well and I will definitely be creating other meals with this fish.  Don’t be fish shy like I was, go for it and try this.

Enjoy and don’t be afraid to get something fishy going on…

I am not used to cooking a wide variety of fish since it isn’t Dean’s favorite thing to eat.  But since Dean is away on business and Nick loves eating fish, I decided to go for it.

I had bought some Mahi Mahi steaks and wasn’t sure what to do with them so I started looking through recipes on the internet and everything seemed a little weird for my taste.  I check out a seafood cookbook that I’ve had for years and forgot about and saw a recipe for blackened fish.  The spice combination looked like it would be a good match for Mahi Mahi so I used their dry rub recipe.  I then made up the sauce based what might  go well with their dry rub. 

This recipe came out really good and I was impressed with the texture and flavor of Mahi Mahi.  It is one of those very mellow fish that tastes like you can do almost anything with it.  The texture was really flaky as well as moist.  Since I am not used to the cooking time, I periodically used a fork and poked at it to see if it was flaky (which is how you can tell it’s done).  I have to say that after poking it about 4 – 5 times, I was really glad that it held together for a picture.  All worked out well and I will definitely be creating other meals with this fish.  Don’t be fish shy like I was, go for it and try this.

Enjoy and don’t be afraid to get something fishy going on…

Blackened Mahi Mahi with Tequila-Lime Sauce

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

Estimated Values per serving:

Calories = 240                                              Fat  = 5

Ingredients:

2 tablespoons paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

½ teaspoon thyme

Pinch of cayenne pepper

4 (6 ounce each) Mahi Mahi fish steaks

2 cloves fresh garlic – minced

¼ cup tequila

Juice of 1 lime

1 cup diced tomatoes from a can

2 tablespoons fresh cilantro – chopped

2 tablespoons fresh parsley – chopped

2 – 3 dashes Tabasco sauce

½ cup low fat sour cream

Directions:

  1. To make sauce: Heat a saucepot on medium high heat, spray with cooking spray and add garlic.  Sauté for about 1 minute until browned.  Add tequila and cook until liquid is almost absorbed.  Add lime juice and cook for 1 minute.
  2. Add tomatoes, cilantro, parsley and Tabasco sauce and bring to a boil.  Simmer for about 10 minutes.  Remove from heat and allow to cool slightly.
  3. Pour sauce into a food processor and pulse until smooth, add sour cream and pulse a few more times until it is well combined.  Return sauce to the pot and heat on low until fish steaks are cooked.
  4. Grill Mahi Mahi fish steaks: In a small bowl, combine paprika, garlic powder, salt, pepper, thyme and cayenne pepper.  Rub spice mixture on both sides of fish steaks.
  5. Heat an indoor grill pan on high heat, spray with cooking spray and add fish steaks.
  6. Cook for about 5 – 6 minutes on each side or until flaky (check with a fork).
  7. To serve: pour a little sauce on the bottom of each plate and place a fish steak on top.  The fish may be topped with a little more sauce if desired or served on the side.