|
Mahi Mahi with Gingered Mango Salsa
By Jeff Becker Photography By Marty Snortum Studio
In Hawaiian Mahi Mahi means strong-strong. It is also known as Dolphinfish or Dorado, but I don’t really care what we call it as long as I get to eat it. A Mahi steak is thick and fleshy, like that of swordfish or even tuna and even a staunch steak-lover will like this fish.
 The problem with all seafood in this region is that we live in the desert (if you didn’t know). Access to quality ingredients is challenging (and sometimes expensive) and most of us don’t know what to do with fish when we get it. To achieve the most from your fish, buy quality, thaw it properly if frozen, and don’t overcook it. Overcooked fish is horrible, so follow the rule of thumb: 8-10 minutes of cook time per inch at the thickest width of the fish.
MAHI MAHI
Serves 4
4 Mahi Mahi steaks (3/4” each)
oil to brush grill rack with
olive oil for brushing fish salt
freshly ground black pepper lime slices
Heat grill to a high temperature and brush rack with oil. Brush fish with olive oil and season with a generous amount of salt and fresh pepper. At high heat, grill the fish rounded side down for 1 minute (to sear in grill lines). Keeping the same side down, rotate the fish 45º (to sear in a crossed pattern). You will know it is ready to flip when the fish pulls away from the grill without sticking. Turn once. After 4-5 minutes, depending upon the thickness of your fish and the guidelines mentioned above, your fish is done. Don’t overcook it.
GINGERED MANGO SALSA
(You will want to make this at least one hour before cooking the fish)
Makes 3 cups
2 medium mangos, peeled, pitted, and chopped
1 jalapeño, seeded and chopped (1 more for a spicier salsa)
2 limes, juiced
1 small red onion, chopped
1/2 freshly ground black pepper
2 tbsp minced fresh ginger
1 half small red pepper, chopped
1/4 cup cilantro, chopped
1 orange, juiced
In a blender, puree half the mango with the jalapeno, lime juice and orange juice until it is smooth. Remove from blender and add the remaining mango and ingredients. Mix. Season with salt and pepper.
Note: This complements other meaty fish like swordfish, bluefish, tuna, shark and sea bass (Patagonian Toothfish).
|
