Chef Sam Choy’s Bow-tie Mahimahi Salad
“Pasta salads and poke are made for each other – both are best served cold, both use a blend of multiple flavors, and both taste great. The best thing about this dish, aside from the taste, is its versatility. If mahimahi is not your favorite, simply substitute ahi, wahoo, or any other fish. You simply cannot go wrong.” -Sam Choy
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Mahi Mahi & Jasmine Rice ~ Thai Flavors
Ginger, Garlic, Lemongrass, Thai Chili
Thai Basil, Kaffir Lime, Scallion, Mint
Just like the previous post, Hot Spicy Fish Soup, this fragrant fish “stew” can also be made in less than a half hour — little more than the time it takes to cook a pot of rice. Mahi mahi is mildly sweet with a distinctively firm texture, the perfect fish for this style of cooking. I use fillets straight from the freezer. A jaunt through the garden and a trip to the farmers’ market for the fresh herbs and voilá, we have a vivid fish & rice dish with bold lively flavors.
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Muy Sabroso! Tortilla-Crusted Dorado
Cilantro Salad with Heirloom Cherry Tomato & Serrano Pepper
Sweet Lime Vinaigrette
Fresh wild-caught dorado from the Pacific waters off the Baja California coast is marinated with just-picked fresh-squeezed lime juice & olive oil, then crusted with crushed tortilla chips. Dorado (aka mahi mahi) has an alluring mellow flavor and a firm texture with large moist flakes.
To let the essence of the fish shine through, it is simply paired with traditional Mexican flavors resulting in a crunchy, spicy, refreshing dish. Each rich bite of fish is paired with a bite of the herb, dressed in a sweet lime vinaigrette, with a little slice of bright cherry tomato and a sliver of spicy serrano. It’s delightful.
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Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad
Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.
They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.
And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.
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Mahi Mahi Soup with Pineapple, Tomato, Bean Sprouts, and Bok Choy
Lemongrass, Shallot, Vietnamese Fish Sauce, and Fresh Cayenne Pepper
Cilantro, Mint, and Lime
Fish, fruit, vegetables and aromatic herbs combine to make this simultaneously spicy, sour, sweet, and savory soup. Mahi mahi (aka dorado and dolphinfish) has a mild flavor similar to swordfish and a firm meaty texture with large moist flakes. This recipe features wild-caught mahi mahi from the Pacific waters off the coast of Baja California, Mexico. Vietnamese Sour Fish Soup (which is traditionally made with a whole catfish, including the head and bones) was the inspiration for this fast, easy, and heart healthy incarnation.
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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).
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I hadn’t made this in a long time. Dorado (aka mahi mahi and dolphinfish) fell off my radar. Too bad, fresh dorado is fabulous. It has a sweet mild flavor similar to swordfish, firm texture with large moist flakes. Our local Bristol Farms was featuring wild-caught dorado from the Pacific waters off the coast of Baja California, Mexico that had just arrived.
Several years ago my then-husband and I took a road trip in our camper down the Baja peninsula of Mexico. I recall grilling the fresh-caught dorado and loving the preparation. (remember this, Gar?)
It is great for camping because it requires few ingredients:
- Bring canned pineapple slices in heavy syrup and white rice, olive oil, salt and pepper with you on your camping trip.
- Pick up fresh spring onion and Mexican lime and serrano chile pepper locally.
- Catch a dorado.
Dorado can rate good or bad on the sustainability chart depending how it is fished. Bristol Farms’ buyers are meticulous in purchasing only the highest quality seafood. Dorado that has been fished by longlining should be avoided due to accidental bycatch of sea turtles and seabirds.
Marinate dorado filets in the syrup from the canned pineapple for about 1 hour. Drain off the syrup then drizzle the fish with olive oil and season with salt and pepper. Grill the fish, over high heat, turning once, until the flesh is just opaque.
Meanwhile toss spring onion and serrano with olive oil. Grill them, and pineapple rings straight from the can. Serve with fluffy white rice and Mexican limes. Happy camping!
Even if you don’t plan on camping in Baja anytime soon,
do try this on your backyard grill!