Mahi-Mahi with Avocado Salsa (even those who previously said they don't like fish will love this recipe!)

One of my family’s favorite fish recipes is Mahi-Mahi (aka dolphin fish) or Dorado.  It is amazing, how many folks have who previously would not even try fish, told me that this tasty recipe made them fall in love with fish!

This species of fish is NOT related to dolphins.  However, since Americans associated dolphin fish with “Flipper, the Fabulous Dolphin”, a popular movie and TV series of the 1960s, the Hawaiian name Mahi-Mahi was used to make it commercially appealing. 

This fish is can be found in many oceans of the world including the Caribbean Sea, Gulf of Mexico, Atlantic coasts of Florida and West Africa, Pacific coast of Costa Rica, Hawaii, and Tahiti, among other places.  Its skin has beautiful colors ranging from greens and blues on the sides and its back, golden on the sides.  Out of the water, this fish often changes color.  This is how it earned its Spanish name: Dorado, meaning gold or golden.

When raw, the flesh is grey-white, which turns white when cooked.  Mahi-Mahi has a firm texture, is not oily, and has a mild, “non-fishy”, pleasant flavor.

So, if you have been avoiding eating fish, I invite you to try this wonderful, healthy and tasty fish.  You’ll be pleasantly surprised!

MAHI-MAHI Recipe

Mahi-mahi fillets

flour

1T (15 g) butter

1T (15 ml) olive oil

 

SALSA

2 avocados, diced

juice of 1/2 lemon

1/4 c (60 ml) olive oil

1/2 red onion, diced

1 bunch cilantro, chopped (reserve 4 cilantro pedals for each serving for decoration)

Tip: How to dice an avocado

With a large knife, cut your avocado in half lengthwise, resting the knife on the pit. Using your hands, twist each avocado half in opposite directions to expose the pit.  With the tip of your knife, carefully pop out the pit.  Carefully!  Don't cut yourself.  On the other hand, a safer method is to gently squeeze the avocado half which contains the seed until the seed pops out.

With a paring knife, score the meat of the avocado vertically and horizontally, being careful not to pierce the skin.

Insert a spoon on the inside of the skin and scoop out the flesh.

SAUCE

1/4 c (60 ml) olive oil

3T (45 ml) soy sauce (*see below)

2T (30 ml) rice wine or champagne vinegar

1T (15 g) ground ginger (**see below, if you are allergic to ginger)

1/4 t (5 g) pepper

1/3 c (80 ml) white wine (boiling)

Preparation 

Dredge the Mahi Mahi fillets in flour.  Put butter in a frying pan along with 1T (15 ml) olive oil.  When the butter sizzles, place the Mahi-mahi in the pan.  After 3 minutes, carefully flip the fish over (it should be golden colored.) The second side should be done in another 3 minutes or so.  You can tell the fish is done, if you gently press on the fish with your fingers, and the flesh springs back.

Meanwhile, make the salsa. Squeeze the lemon juice in a bowl, add the olive oil.  Whisk together, then add the diced avocado.  Lightly coat the avocado with the dressing, so the avocado does not turn brown.  Add the rest of the ingredients, lightly toss to combine.

For the sauce, heat the white wine (I zap it in the Microwave for 30 seconds).  Place the remaining ingredients in a blender, add the hot wine last, mix.  

To assemble the dish:  Pour/ladle the sauce on your dinner plates. Place one fish fillet in the center, add dollops of the salsa around the fish (North, East, West & South), place a cilantro leaf on the rim of the plate (N, E, W, S) and one on the center of the fish.

Bon Appetit!

Tip:  *I recently had run out of soy sauce, and substituted 1T Lea & Perrins Worcestershire Sauce, and received rave reviews 

**A friend told me she is allergic to ginger and asked me for a substitute.  Although I have never tried it, my research shows that Allspice is a viable substitute.  Use a 1/4 teaspoon of allspice for every 1/4 teaspoon of dried ground ginger, or in place of fresh ginger, use 1/4 teaspoon of allspice in place of every tablespoon of fresh ginger.

PS.  This is a really easy recipe with a delightful combination of flavors.  It always impresses my guests, when I serve it.

PPS.  If you can't find Mahi-Mahi, I have substituted other mild white fish, like Halibut or Basa.  Feel free to experiment!

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