Mitch@... Mitch@. said:I've got some mahi mahi filets for tonight.
Just want to keep it simple and light..no macadamia nuts or sauces.
Should I grill it?
This is my all time favorite mahi-mahi recipe. I caught a couple in Mexico
last week and made this delicious recipe.
Mahi Mahi in "Crazy Water"
Recipe from: Cuisine at Home, Feb 2003
Servings: 4
Time: 35 to 40 minutes
1 small lemon, thinly sliced
2 tablespoons capers, drained
4 cloves garlic, thinly sliced
¼ teaspoon chrushed red pepper flakes
1 ½ cups water
1 cup tomato, chopped, or 1 cup grape tomatoes, halved
½ cup dry white wine
4 sprigs fresh thyme
4 4 to 6 ounce mahi mahi fillets
Fry lemon slices and capers in olive oil in a large sauté pan over
medium-high heat. Cook lemons on both sides until they begin to brown
around the edges, and the capers start to shrivel slight, 3 to 4 minutes.
Remove and set aside.
Sauté garlic and red pepper flakes in the pan, stirring constantly,
just until fragrant, about 30 seconds.
Add water, tomato, wine, and thyme and bring to a simmer.
Poach fish fillets in simmering liquid, covered, just until cooked
through, 8 to 10 minutes. Lift the lid occasionally to make sure the
poaching liquid isn't boiling hard and adjust heat accordingly.
Remove fish, transfer to shallow serving bowls, divide lemon and
capers amoung fish, and cover to keep warm. Increase heat; boil broth
3 to 4 minutes to reduce, then taste for seasoning and divide amoung
fish. To finish, drizzle with oil and sea salt to taste.
--
Clay Irving <[email hidden]>
Truth, in matters of religion, is simply the opinion that has survived.
- Oscar Wilde