Tuesday, June 11, 2013

Marvelous Mahi-Mahi

Good evening everyone! We've often discussed how much we enjoy cooking with the ubiquitous 'white fish'. This generic term applies to a wide swath of the fish 'genre', including cod, halibut, swordfish, perch and much more. It came as a bit of a surprise, given how much we enjoy using white fish fillets, that we had not combined our summertime cooking method of choice (grilling) with our fondness for fish. Well, tonight that (culinary) atrocity ends!

The Recipe: Beer Marinaded Mahi-Mahi
Original Recipe From: Time To Grill (Weber Grill e-book)

What You'll Need:
(Serves 2)

1 Cup Beer
1 Medium jalapeños (Sliced thin)
3 Tablespoons Lime Juice
2 Boneless, Skinless Mahi-Mahi fillets

In a glass baking dish (preferably one that has a lid), combine the beer (you can use any variety you like - we opted to use Summit's extra pale ale - because it's one of the beers we had in the fridge...plus, you get to drink the 'extra' while you're preparing the recipe. Life's too short to use crummy beer, even if it's for a marinade) jalapeños and lime juice. Add the fillets, making sure to cover them as well as you can in the marinade. Cover the baking dish and allow the fillets to rest at room temperature for 15 minutes, making sure to turn them halfway through.

It's important to stick to that 15 minute marinade time, as the acidic lime juice will actual begin "cooking" the fish after 15 minutes - obviously leading to a dryer than desired fillet.

Remove the fillets from the marinade (discard the marinade) and season them lightly with salt and pepper. On a clean, preheated (400-450 degrees) grill, add the fillets and cook for 8 minutes, flipping them halfway through. Make sure the fillets have are nice and flaky before removing them from the grill by lightly prodding them with a metal spatula or fork.

Transfer the fillets to your serving platter and enjoy! These fillets pair nicely with a green veggie (brean beans or asparagus are the best choices). Since we were already using the grill, we opted to toss some asparagus in olive oil, sprinkle it with salt and grill it alongside the fillets (8 to 10 minutes). But the side dish is up to your personal preference!

The Results:

Delicious! The mahi-mahi was incredibly tender and juicy thanks in part to the marinade. The fish picked up a very small hint of heat from the jalapeños (slight - not enough to deter even those who HATE heat in their food) but was otherwise unaffected (flavor wise) from the marinade. In this case, that's a good thing as mahi-mahi has great flavor on its own. Clocking in at just under 150 calories, this delicious dish is PERFECT for summertime. Give it a shot today!

That's all we have for you this evening. Stop in later this week as Maggie takes to the kitchen with a brand new recipe, featuring a brand new ingredient! Until then,


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