published: Monday, February 04, 2013

Mahi Mahi is a tasty dish

Hope everyone enjoyed the big game on Sunday. I went to a Super Bowl party that was hosted by Jim Palmer, one of the guys that I play golf with in the Sunday Lesco points game. It was cool to spend time with friends in a venue other than a golf cart. There was chicken on the grill, refreshments in the cooler and too many tasty appetizers to describe.

This week I want to write about Mahi Mahi. I have been told it is most abundant in the Gulf of Mexico and the world record is 89 pounds. I have caught a few of them when I was lucky enough to go on a charter fishing tour in the Gulf Stream when I lived in Key West.

This fish is great because it is mild in flavor and lends itself nicely to lots of different styles of cooking. It is a good fish to put on the grill after an hour in your favorite marinade or you might roll it in sesame seeds and pan sear it until you have toasted the seeds and then finish it in the oven.

It also makes for an excellent protein for a fish sandwich. Try taking your grilled Mahi Mahi and putting it on a nice roll and top the fish with coleslaw and Wasabi mayo. The mayo is 1 part wasabi paste to 3 parts mayonnaise.

Today I have a cool recipe with Mahi Mahi and Fennel that I'm sure you will enjoy. Cheers. Chef.

3 ounce Fennel, Fresh, Julienne Sliced, Fine

1-1/2 ounce Onions, Red, Fresh, Slivered, Thin

1-1/2 tsp. Garlic Cloves, Peeled, Fresh, Minced

1-1/2 ounce Olives, Green, Pitted, Chopped

1 tbsp. Orange, Peel, Fresh, Grated

1/2 cup Juice, Orange, 100 percent

3 tbsp. Oil, Olive

1/8 tsp. Salt, Kosher

1/8 tsp. Spice, Pepper, Black, Ground

1-1/2 pound Fish, Mahi Mahi, Fillet, Fresh

Preparation Method

Finely shave fennel and red onions. Mix together with garlic, green olives, orange zest, orange juice, olive oil, salt and freshly ground black pepper.

Spread 1/3 of the vegetables on the bottom of hotel pan, place fish in single layer, and top remainder of vegetables on top of fish. Cover tightly and oven steam in a preheated 400F degree oven for about seven minutes until cooked through.

Portion Size: (1) 4 oz. fillet with 1/4 cup of vegetables.