Broiled Mahi Mahi

We decided tonight to go with a broiled technique for our mahi mahi.  A simple technique for fixing fish. It could  be seasoned anyway desired.  I’d gotten a new seasoning blend for christmas that is called Peri Peri seasoning; a spicy blend with cayenne, fenugreek, cardamom, cumin, and allspice …. just to name a few of the ingredients.  Sounded like a strange combination but it all worked very well together and was nicely spicy.

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  • 1 pound mahi mahi fillets (3-4 pieces)
  • olive oil
  • seasoning

Oil baking sheet well.  Place fish on baking sheet and season both sides with desired seasoning; even just a little salt and pepper is great.  Broil about 3 inches from heat for 5 minutes.  Flip over and broil an additional 4-6 minutes until cooked through.

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Enjoy ~ Kimberly

Lemon Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

Enjoy ~ Kimberly

Spicy Pineapple Rice

I wanted to do a little something different with my rice today.  Thought a pineapple rice would be a tasty side for the Mahi-Mahi I was fixing for dinner.  I added a spicy kick and a bit of soy along with some brown sugar and orange juice for a sweet and sour spicy asian flair.

Spicy Pineapple Rice

  • 2 cups chicken broth
  • 1 cup jasmine rice
  • 1 can pineapple tidbits – 8 o.z. – drained (reserving about 1/4 cup juice)
  • 1/4 cup reserved pineapple juice
  • 1/2 tsp crushed red pepper
  • 1/8 cup brown sugar
  • 1/8 cup orange juice
  • 1/4 tsp salt
  • 1 Tbs soy sauce
  • 2 green onions – thinly sliced
  • salt and pepper to taste

In medium sauce pan bring broth to a boil; add rice and cook for about 10 minutes.  In small sauce pan combine remaining ingredients except green onions and simmer for about 5 minutes; stir mixture into partially cooked rice and continue cooking for about 10 more minutes over low heat.  Stir in green onions add salt and pepper if desired and serve.

Enjoy ~ Kimberly