"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Sunday, June 22, 2014

Recipes–Tandoori-style Grilled Mahi Mahi

The other day I posted a recipe on Delhi-style grilled lamb chops.  The key ingredient was a simple rub made of curry powder, cumin, and honey; and I realized that it would be perfect for grilled fish.  I used Mahi Mahi, because it is a thick, non-oily, but still flavorful fish.  While you can use any large, thick filet, such as salmon, I would stick to those of a more neutral white flesh.  Otherwise the fish will overly compete with taste of the rub. .  Indians use pomfret similar to pompano which can also be used.  Red snapper will do nicely as well.

Tandoori-style Grilled Mahi Mahi

* 1 lg. piece Mahi Mahi,snapper, or pompano approx. 1 1/2 lbs.

* 1 lg. Tbsp. curry powder

* 2 tsp. cumin powder

* 2 tsp. honey

* 2 tsp. oil (olive, corn, etc.)

* 1 tsp. salt

- Mix the rub ingredients well.  They should form a thick paste

- Rub the fish well (only on non-skin side)

- Let sit in the refrigerator for about 6 hours, taking out occasionally to work in the rub

- Remove from the refrigerator about an hour before cooking to warm to room temperature

- Preheat the oven to 375F, then bake the fish for 15 minutes

- Turn the oven to ‘Broil’ and grill under the flame for another 10-15 or until the fish is almost blackened.  Check the fish after ten minutes to see if it is done. The fish should open easily, but should be slightly pink in the center.

- Remove from the oven and serve.

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