Another Fresh Seafood Idea
Mahi-Mahi, or dolphinfish, is not related to the familiar marine mammal called dolphin.
When purchasing mahi-mahi, you’ll probably buy fillets or steaks. They should be translucent with a slightly pink to light beige color. They should have firm flesh that is not separating and be moist, with no drying or browning at the edges.
Fresh fish has a mild odor. Never buy seafood that smells “fishy.”
Picture depicts raw mahi mahi on a garnish of lettuce.
This mild-flavored fish has a firm texture, extra lean meat and large, moist flakes.
A four-ounce serving contains approximately 100 calories, 18 ½ grams of protein and only one gram of total fat.
Mahi-mahi can be cooked in any of your favorite cooking methods. You can broil, bake, fry, steam, poach, grill or use in a salad.
We’re using a recipe that is quick and easy. And we’re enhancing this simply prepared fish by adding an easy-to-prepare butter.
- 1 medium mahi-mahi fillet, about 1 ½ pounds, cut into serving size pieces
- 2 tablespoons margarine or butter, melted
- salt
- freshly ground white pepper
Prepare Green Onion Butter and set aside.
Brush fish with melted margarine. Sprinkle with salt and pepper. Place on lightly greased broiler pan. Broil about 4 inches from heat source until done, about 10 to 12 minutes. Serve with Green Onion Butter. Serves 4 to 6.
Green Onion Butter:
- 4 tablespoons margarine or butter, softened
- ½ tablespoon minced fresh parsley
- ½ tablespoon minced fresh tarragon
- 1 tablespoon minced green onion, including tops
Combine margarine, parsley, tarragon and onion in small bowl. Spread over warm fish.
From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas.
Contributed by Joyce Taylor.
