"Dog3" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I got a couple of awesome mahi mahi fillets from the fish guy this morning. Man does it smell fresh. I'm going to grill it with a ginger glaze. I picked up some fresh gingerroot this morning also.
Here is what I'm going to do. I seldom measure so the measurements are approximate but darned close to accurate. I've made this glaze before and used it on other fish and it's good!
1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about an inch thick. 2 tbsp. molasses 2 tsp. soy sauce (I use the reduced sodium but regular is fine) 2 tsp. grated fresh gingerroot 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not the same tast but works fine) 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds in a drizzle of oilve oil and add it to the glaze. I use toasted sesame oil.
I spray the grill rack with some non stick spray to keep the fillets from sticking and then I preheat the grill to about medium. While the grill is preheating I cut the fillets into generous portions. Then I mix together the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a bit. Grill the fillets for about 10 minutes (5 minutes for less thick fillets) turn once during the grilling process or after about 5 minutes. After turning, brush fillets with molasses mixture during the final 5 minutes of cooking.
I'm serving with steamed asparagus and butter sauteed carrot strips. Dessert is going to be baked pears.
Michael
Mmmm, mahi mahi! One of the best fish. Last summer we went on a charter to the gulf stream off the NC coast and caught about 100 pounds. The last few packages are still in the freezer. Last night I decided to try fish tacos for the first time and was very happy with the results.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
"Dog3" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Hmmm... fish tacos. How do you prepare yours? I finally had deep fried tilapia awhile back and it was delicious.
Michael
I am a newbie at fish tacos and followed a recipe I found on the web. I marinated the fish (1 lb of fillets) in a mixture of veg oil, lime juice, minced jalapenos, salt, and chili powder for an hour. I drained them and cooked them in a very hot nonstick skillet until done (a grill would have been better I think). I then broke the fish into 1-2 inch pieces and wrapped it in warmed flour torillas wth some chopped cilantro, sour cream, and mango-black bean salsa from Whole Foods. I guess they were really more a burrito than a taco, but still really good.
-- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
"Peter Aitken" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Dog3" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I got a couple of awesome mahi mahi fillets from the fish guy this morning. Man does it smell fresh. I'm going to grill it with a ginger glaze. I picked up some fresh gingerroot this morning also.
Here is what I'm going to do. I seldom measure so the measurements are approximate but darned close to accurate. I've made this glaze before and used it on other fish and it's good!
1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about an inch thick. 2 tbsp. molasses 2 tsp. soy sauce (I use the reduced sodium but regular is fine) 2 tsp. grated fresh gingerroot 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not the same tast but works fine) 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds in a drizzle of oilve oil and add it to the glaze. I use toasted sesame oil.
I spray the grill rack with some non stick spray to keep the fillets from sticking and then I preheat the grill to about medium. While the grill is preheating I cut the fillets into generous portions. Then I mix together the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a bit. Grill the fillets for about 10 minutes (5 minutes for less thick fillets) turn once during the grilling process or after about 5 minutes. After turning, brush fillets with molasses mixture during the final 5 minutes of cooking.
I'm serving with steamed asparagus and butter sauteed carrot strips. Dessert is going to be baked pears.
Michael
Mmmm, mahi mahi! One of the best fish. Last summer we went on a charter to the gulf stream off the NC coast and caught about 100 pounds. The last few packages are still in the freezer. Last night I decided to try fish tacos for the first time and was very happy with the results.
I've said this before -- a couple of days ago I had mahi mahi -- but the best fish (fresh) I've ever had is opaka paka. We used to get it in Hawaii fresh from the boat from a friend. Nothing like it in this world! Dee
