Mahi Mahi Merinade

On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" <[email hidden]>

Quoted message said:

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 hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

The Ranger said:

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

The Ranger said:

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

Tex_mex said:

Quoted message said:

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

Steve Wertz said:

The Ranger said:

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 hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Tex_mex said:

Quoted message said:

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"

Quoted message said:

Quoted message said:

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

Quoted message said:

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 hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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