Mahi Mahi, Spicy Citrus Soy Sauce

Fresh Wild-Caught Mahi Mahi
Spicy Citrus Soy Sauce
Served over Crunchy Raw Mung Bean Sprouts with Chopped Peanuts

I am always pleasantly surprised by Mahi Mahi (also known as dorado or dolphinfish). It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. The name Mahi Mahi means strong-strong in Hawaiian, referring to its swimming ability, not  its flavor. This species of fish grows and matures quickly and has a lifespan of 5 years, so its population can probably withstand fishing pressures. Speaking of fish lifespans, I was recently reading about the slow-growing Orange Roughy, and its lifespan of well over 100 years. The article said something like “the Orange Roughy in your freezer is probably older than your grandmother.” (And not a good choice on the sustainability charts either).

Mahi Mahi Preparation

• Rinse the filets
• Pat them dry
• Season with salt and pepper
• Dust with flour
• Sauté in canola oil over medium heat in a non-stick pan

Spicy Citrus Soy Sauce

Complementary Oils

Combine:

• juice from one lime
• juice from one yuzu (or half a meyer lemon)
• 3 T. low-sodium soy sauce
• 1 T. minced garlic
• 1 T. minced ginger
• 2 T. minced scallion
• 1 T. toasted sesame oil
• 3 T. olive oil
• 1 serrano chile, thinly sliced
• fresh ground pepper

Generously ladle the sauce over mung bean sprouts. Top with chopped peanuts. Place the fish on top and ladle more sauce over the fish. Garnish with cilantro.

The fish is awesome, this dish very flavorful, crunchy, spicy, and refreshing. Bean sprouts make a nice light alternative to pasta or potatoes.

The last time I made Mahi Mahi was in July, it was delicious with pineapple, cooked “camping-style” here.