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.
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P.S.: Four kids, I hasten to add. 😉
Dearest LoriLynn,
what pleasures, the recipe, the pictures, reading that you do look out for nature’s treasures in a way that lets them survive for future generations!
I have such pleasant memories of eating fish with a similar sauce in Barbados. We had rented a house that came with a housekeeper and cook who showed up every morning and we went to the markets together. With her expertise we selected the freshest ingredients which she then would turn into gourmet lunches and dinners. Out children were between 7 and barely two then and I have never again felt so well taken care off, spoilt really, sitting out on the deck in the shade, reading and listening to the waves right under my feet while this heaven-sent woman prepared our meals, with the kids out with the glass boat watching the fish undersea.
bean sprout goes well with poached chicken meat. too.
I haven’t enjoyd mahi-mahi since I visited Hawaii years ago … on our honeymoon!
This dish looks fantastic! Love the flavors here.
What a beautiful way to feature mung bean sprouts. These flavors are so well put together. GREG