Mr. Hawthorne stopped at Billy's Seafood
on the way home from work Friday night
and picked up a couple of mahi mahi fillets,
aka dolphin fish.
Mr. Hawthorne first trimmed
the strong flavored blood lines
off the fillets.
He lightly seasoned them with freshly ground salt and pepper
and Old Bay Seasoning, then pan seared them
in extra light olive oil and butter.
Maybe 3-4 minutes each side.
We had a few leftover scallops and crabmeat
from the night before, so I topped the mahi mahi with that.
A bit of freshly ground pepper
and some slices of heirloom tomato.
Then some sauteed asparagus.
Mahi mahi is a delicately flavored fish
with firm, white meat.
The addition of the crabmeat and scallops
was quite a nice accoutrement.
And the red and green of the tomatoes and asparagus
added colorful accents, both visually and flavor-wise
to the white fish.
(Why, yes. I could actually see
the green and red flavors.)
An excellent meal.
Thank you, Mr. Hawthorne.
OK folks.
I've finally used up all the crabmeat and scallops
so you now have a rest from that,
since some of you have complained about it.
And to that, I say, "Tough noogies."
5 comments:
My husbands favorite fish is Mahi-mahi.. This looks like something he would love. Do you happen to know a good blackened mahimahi recipe? He always looks for that on the menu!
Hey Donna, I would use a good spice rub - heavy on the fresh cracked pepper. You can buy one prepared but I like to make my own - salt, pepper, lemon or lime zest and whatever herbs you want.
Use an iron skillet and get it very hot, then add in a high smoke point oil, like vegetable oil. Get the oil to almost smoking, then add in your fish.
Don't try to move the fish around.
Put it in and leave it for 2-3 minutes, depending on how thick it is. Then turn and blacken the other side.
Iron skillet is a must.
The fish looks very tasty.
I'm hungry.
Where did you find that tomato?
Woodduck, I got the heirloom tomato at Harris Teeter. And it was a product of Canada, of all places.
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