I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but don't want to have it just sit there (without adding anything.) Thoughts and ideas? Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. The Ranger -- "Grits are akin to Elmer Paste with less flavor and more sand."
On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" <[email protected]> wrote: >I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but >don't want to have it just sit there (without adding anything.) Thoughts and ideas? > >Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. Dry white wine and mustard. Your favorite oil&acid salad dressing Make you own teriyaki marinade and cut back on the soy & mirin. Mix some herbs (chervil, savory, or cilantro), etc into some mayonnaise and brush on. Yogurt with a little Madras curry powder and cayenne mixed in.
"The Ranger" <[email protected]> wrote in message news:[email protected]... > I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but > don't want to have it just sit there (without adding anything.) Thoughts and ideas? > > Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. > I don't know how much fish you have to cover so here is a ratio of ingredients that works very well for Mahi Mahi. I make enough to cover the fillets and as much again to make a reduction (add two Tbsp sweet butter) for basting and a sauce. 1/2 cup of filtered or bottled water 1 cup of GOOD Chardonnay. 2/4 tsp of fresh cracked black pepper pinch of lemon zest pinch of sea salt
On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" <[email protected]> wrote: > I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but > don't want to have it just sit there (without adding anything.) Thoughts and ideas? > > Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. > I'm going to shoot down the shooter and tell you it sounds great... you don't have to make a heavy sauce, make it light. It won't over power Mahi Mahi. I must say that my absolutely favorite ways are 1. Plain - grilled over coals <top with coconut & pineapple if you want to be fancy> 2. teriyaki (not bottled) - which you can broil in the oven Practice safe eating - always use condiments
On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" <[email protected]> wrote: >I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but >don't want to have it just sit there (without adding anything.) Thoughts and ideas? > >Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. Nuoc cham. Not marinated, just brushed on right before as it's broiled (or grilled). -sw
On Wed, 4 Feb 2004, Tex_mex wrote: > > > I don't know how much fish you have to cover so here is a ratio of ingredients that works very > well for Mahi Mahi. I make enough to cover the fillets and as much again to make a reduction (add > two Tbsp sweet butter) for basting and a sauce. > 1/2 cup of filtered or bottled water 1 cup of GOOD Chardonnay. > 1/4 tsp of fresh cracked black pepper pinch of lemon zest pinch of sea salt How about adding some lime and cilantro? MK
On Thu, 05 Feb 2004 11:07:21 -0600, Steve Wertz <[email protected]> wrote: > On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" <[email protected]> wrote: > > >I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but > >don't want to have it just sit there (without adding anything.) Thoughts and ideas? > > > >Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. > > Nuoc cham. Not marinated, just brushed on right before as it's broiled (or grilled). > Not dissing nuoc cham - but, IMO: you need more than that. Practice safe eating - always use condiments
"Michael L Kankiewicz" <[email protected]> wrote in message news[email protected]u... > On Wed, 4 Feb 2004, Tex_mex wrote: > > > > > I don't know how much fish you have to cover so here is a ratio of ingredients that works very > > well for Mahi Mahi. I make enough to cover the fillets and as much again to make a reduction > > (add two Tbsp sweet butter) for basting and a sauce. > > 1/2 cup of filtered or bottled water 1 cup of GOOD Chardonnay. > > 1/4 tsp of fresh cracked black pepper pinch of lemon zest pinch of sea salt > > How about adding some lime and cilantro? > > MK > Next, toss out the wine and throw in a little tequila........ kili
sf nobody writes: "The Ranger" ><[email protected]> wrote: > >> I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but >> don't want to have it just sit there (without adding anything.) Thoughts and ideas? >> >> Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. >> > >I'm going to shoot down the shooter and tell you it sounds great... you don't have to make a heavy >sauce, make it light. It won't over power Mahi Mahi. Vietnamese-style caramelized. Fish sauce, cilantro, garlic and sugar. A friend made this once, I thought it was great. best, Marc >I must say that my absolutely favorite ways are > >1. Plain - grilled over coals <top with coconut & pineapple if you want to be fancy> > >2. teriyaki (not bottled) - which you can broil in the oven > >
"The Ranger" <[email protected]> wrote in message news:[email protected]... > I'd like to marinade the filets but am stuck. I don't want to mask the delicacy of the fish but > don't want to have it just sit there (without adding anything.) Thoughts and ideas? > > Note: A teriyaki-ginger-garlic marinade was already shot down as too heavy-handed. > > The Ranger > -- > "Grits are akin to Elmer Paste with less flavor and more sand." > > Mahi Mahi is really good just brushed with olive oil and grilled (I use a blood orange olive oil from O) and then spritzed with lemon or lime and given a nice dusting of fresh ground pepper. Wow, I really want some now. kimberly
