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Tuesday, February 10, 2015

RECIPES - Curried And Grilled Mahi Mahi

I have made this recipe with Atlantic salmon, but find that the milder taste and tighter consistency of Mahi Mahi is better.  This dish is very simple to make, requires almost no cooking time, and can be made ahead of time.  It is very much like the tandoori fish pictured below, although I find that smaller pieces are easier to control for doneness.

Curried and Grilled Mahi Mahi

* 1 1/2 lbs. Mahi Mahi filet (skin removed – see below)

* 2 Tbsp. olive oil

* 1 lg. Tbsp. curry powder

* 1/2 Tbsp. garam masala

- Skin the fish.  This is best done if the filet is frozen. Life one corner of the skin, and with a very sharp knife begin to cut as close to the flesh of the fish without cutting into it. As you cut, pull the skin until all has been removed.

- Cut the fish into 2” pieces

- Put the fish in a mixing bowl with the spices and olive oil and mix well

- Let sit for 2-3 hours (more is OK as well)

- Place a sheet of heavy duty tin foil over a grilling rack and puncture with small knife holes to allow for drainage of fat

- Arrange the fish pieces on the foil with space between them.

- Preheat the oven to 350F, then when read to cook, turn on to BROIL

- Grill for approximately ten minutes and check for doneness.  The pieces should be slightly rare.  Do NOT overcook.  Dry fish pieces are not what you want. Cook for a few minutes more if not quite done.

- Serve on serving plate, garnish with parsley

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