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-   Memorial to Kevinpa: His Best Recipes (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/)
-   -   Help me with mahi-mahi (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/484840-help-me-mahi-mahi.html)

PalmTreeGal 03-27-2007 09:49 PM

Help me with mahi-mahi
 
I have some mahi-mahi thawing and no idea how to cook it! Would love some ideas, especially simple ones that are Induction-friendly. DH and I loooove garlic so that's always a good flavoring. Any help appreciated!

Kevinpa 03-27-2007 11:40 PM

I'm not sure if this is Induction-friendly but this is one I like.

4 servings 3 carbs

6 green onions( 6 inch long) thin sliced
3 roma tomatoes diced
1 small zucchini diced
1 teaspoon corse sea salt
1/4 c. balsimic vinagar
1/4 c heinz 1 carb ketchup
1/4 c. sf Davinci simple syrup
1/4 c. chopped spinach
1 teaspoon vanilla

In a mixing bowl combine the above ingredients.
Then tAKE four 8 oz. Mahi Mahi filets and put them in a 8 X 8 baking dish and topped with marinade then cover and refridgerate for about 3 hours.
It WILL look like this:
http://mysite.verizon.net/vzeehtdx/s...dmahimahi1.jpg

After removing from the refridgerator bake the fish in marinade for 30 min in a 350 oven.
Then transfered the fish to a greased wire rack in a broiler pan and broil the filets 5 inches from a high broil for 8 min.

http://mysite.verizon.net/vzeehtdx/s...dmahimahi2.jpg

emel 03-28-2007 07:14 AM

We usually catch a lot of Mahi on our Bahamas trips, so I cook it a lot.
http://users.igl.net/dragonteller/mahi.jpg
The first thing to do is to remove absolutely all of the dark colored flesh. All of the fish will taste a bit off if you don't discard the dark stuff before cooking.

I love it broiled with sea salt, lime, and a touch of olive oil, paired with very thinly sliced broiled zucchini flavored the same way but cooked in separate pan.

Or, get it wet, then roll it in parmesan and saute it or fry it.

It grills well with olive oil. Top it with tapenade or just plain old chopped olives with a dab of tomato, garlic, and lemon juiceand maybe something crunchy (I use walnuts but a better induction choice would be water chestnuts).

Asian--marinate mahi fingers in sesame oil, garlic, and soy sauce with a touch of hot oil, then quick-saute and pair with bean sprouts, broccoli, and water chestnuts.

KimmerJ 03-28-2007 07:21 AM

I love it blackened, on the grill, with blackened seasoning! Yummy. We use emeril's.

Tater Head 03-28-2007 07:55 AM

I eat this fish all the time, I get it from costco. The easiest and tastiest way to me is to sprinkle sesame seeds heavy all over the top after you garlic salt and peppered it first. Then fry it in equal parts butter and olive oil. The mositure from the thawing is enough to help the seeds stick (Do this part in the sink). After you have them in the pan frying really good, sprinkle seeds on the top side, cook 3 minutes and then flip and cook another 3 minutes.

LoveMyGSDs 03-28-2007 08:10 AM

I go for simple. I cook it in coconut oil with a few spices (whatever I'm in the mood for at the moment). A favorite is lime and garlic.

PalmTreeGal 03-28-2007 09:22 AM

Emel, is that what they look like! That fish is scary!

Thanks for the ideas, keep 'em coming! No nuts and seeds yet, sadly.

momov2boys 03-28-2007 09:37 AM

I'm liking food simple, these days.
We love mahi mahi and make it all the time.

I usually bake it with EVOO, garlic powder and black pepper.

Or, with macadamia nut oil and spices.

It would be good with butter and dill weed and garlic, too!

I've not had mahi mahi that wasn't good.

Enjoy!

emel 03-28-2007 10:11 AM

Quote:

Originally Posted by PalmTreeGal (Post 8386009)
Emel, is that what they look like! That fish is scary!

Thanks for the ideas, keep 'em coming! No nuts and seeds yet, sadly.

They're really fun to catch, put up a big fight. The one I'm holding is a big bull (biggest I ever caught, about 55 lbs). The closest one in the foreground is a female (note the smaller head/shoulder area).

PalmTreeGal 03-28-2007 10:18 AM

So I could just pour oil or melted butter over it, sprinkle it with spices and chopped garlic, and bake? Is it that simple?

SkeeterN 03-28-2007 10:22 AM

Quote:

Originally Posted by PalmTreeGal (Post 8383810)
I have some mahi-mahi thawing and no idea how to cook it! Would love some ideas, especially simple ones that are Induction-friendly. DH and I loooove garlic so that's always a good flavoring. Any help appreciated!

Never heard of it.

http://users.igl.net/dragonteller/mahi.jpg
Holy Cow those are big FISH! Ugly too

emel 03-28-2007 10:37 AM

Palm Tree, simple is great with Mahi. Its flavor stands alone....you'll like it any way you make it, really.

PalmTreeGal 03-29-2007 07:27 PM

I ended up baking it with olive oil and lemon. I chopped up garlic, tomatoes and black olives and put those on top. It was delish. I see what you mean, Emel. It's kind of a simple fish and would go with whatever flavor you chose, without being too wimpy like some white fish can be. I ate the leftovers for lunch, yum.

Oh, and for a side I sauteed baby spinach in garlic-infused olive oil. Yeah, we like garlic. :rofl:

emel 03-30-2007 02:36 AM

I'm glad it turned out well. It's a great fish, and with the boat payments and the Bahamas flights, we've got it down to about $180 bucks a pound!:rofl:


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