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.
1 pound mahi mahi fillets (3-4 pieces)
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.
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.
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.