Mahi-mahi

[выдра]

mahi-mahi- что это?

[Zuk]

mahi-mahi- что это?

рыба ... вполне такая себе рыба. Можно пожарить.

[выдра]

махи-махи- что это? :ролл: :паин1:

рыба ... вполне такая себе рыба. Можно пожарить.

тьфу ты... я то думала- ну что за чудо такое?????
в книжке o southbeach diet

[Бродяга]

махи-махи- что это? :ролл: :паин1:

рыба ... вполне такая себе рыба. Можно пожарить.

тьфу ты... я то думала- ну что за чудо такое?????
в книжке o southbeach diet

Посолить, поперчить, 4 минуты на электрогрилле и можно есть:-)

[выдра]

махи-махи- что это? :ролл: :паин1:

рыба ... вполне такая себе рыба. Можно пожарить.

тьфу ты... я то думала- ну что за чудо такое????? :паин1: 8О
в книжке о соутхбеач диет :мргреен:

Посолить, поперчить, 4 минуты на электрогрилле и можно есть:-)

да я не против, я просто не знала кого солить и перчить, тем более жарить . хех

[Vremya]

mahi-mahi- что это?

рыба ... вполне такая себе рыба. Можно пожарить.

Чуть-чуть жирноватая (на мой вкус). На нее сезон ловли зимой-ранней весной. Все остальное время она только мороженная.

[Gennadiy]

Чуть-чуть жирноватая (на мой вкус). На нее сезон ловли зимой-ранней весной. Все остальное время она только мороженная.

Где? Мы во Флориде ее в середине Апреля свежевыловленую ели. На Восточном побережье ее правда дельфином (dolphin fish) называют.

[ПБХ]

а Восточном побережье ее правда дельфином (dolphin fish) называют.

Первый раз слышу (NC).

[Katyusha2]

махи-махи- что это? :ролл: :паин1:

рыба ... вполне такая себе рыба. Можно пожарить.

Чуть-чуть жирноватая (на мой вкус). .

Pretty good fish, meaty, похожа на tuna.. Спетсии не жалеть, на гриле очень хорошо, smoky flavor - super!

[vm__]

махи-махи- что это? :ролл: :паин1:

рыба ... вполне такая себе рыба. Можно пожарить.

Чуть-чуть жирноватая (на мой вкус). .

Pretty good fish, meaty, похожа на tuna.. Спетсии не жалеть, на гриле очень хорошо, smoky flavor - super!

В меню в рыбном ресторане было пояснение - мол, это ну настолько хорошая рыба, что мы ее название повторяем два раза
(типа - Баден-Баден, для бестолковых )
Рыба вкусная - но все же не настолько, чтобы повторять нам два раза

[Цаца]

Mahi-mahi is a Hawaiian word that means "strong-strong" for dolphin fish.

CULINARY DESCRIPTION

Mahi-mahi is an exceptionally versatile fish, having firm, white meat and a delicate flavor. Broiled, poached, baked, sautéed, grilled, or pan-fried, mahi-mahi delivers a truly sensational taste. The National Fisheries Institute suggests that you try mahi-mahi as an appetizer. Cut the fish into squares, marinate them in lime juice, and broil them with garlic butter. As a main course, baked mahi-mahi served with a sweet-and-sour sauce is sure to win rave reviews from family and friends.

http://www.ocean.udel.edu/mas/seafood/mahi.html

[Katyusha2]

Я как вообсче не большои сторонник жаренного, however понимаю, что все были воспитаны на жареной рыбе в основном, призываю всех - попробуйте рыбу не жарить . Хорошая рыба, типа salmon, snapper, bass, flounder, mahi - готовки требует крайине мало, а жAркой (да есче если в кляре ) можно все ее тонкие вкусовые ньюансы убить. Мне нравится как такую рыбу обычно подают в ресторанах - просто филе (grilled, broiled or baked) с соусом on the side (or poured over). Соус, например я делаю такои (non-fat half & half + ложка муки, salt, pepper (try red - paprika), добавить креветки или грибы, довести то кипения, хорошенько помешать, и готово.

[осторожная]

Я пробовала жарить махи-махи, у меня она почему-то отчаянно воняла, выкинули полностью.

[Katyusha2]

Администрация форума, будьте добры сделайте лично для (по блату), смайлик, изображаюсчий рубу с плакатом "Люди, не портите меня жАркой!"

[Daria Kazbek]

mahimahi - the lean flesh of a saltwater fish found it warm waters (especially Hawaii) другое имя - dolphinfish или dorado..

Dorado means gold in Spanish. It's a reasonable name for a fish that can turn bright gold along the sides, but they are usually bright greenish blue along the back and have liberal amounts of blue spots and the pectoral fins are very bright electric blue. Dorado are one of the most successful fishes and are found in tropical waters world wide. In Australia and most of the Atlantic Ocean the specie is call Dolphin (not to
be confused with a family of sea mammals of the same name). In Hawaii they are called Mahi Mahi. Dorados are prime fly rod sport fish for a number of reasons. They are very strong and acrobatic. They spend a lot of time around the surface of the water where they are comparatively easy to reach while fly fishing. Dorado grow incredibly fast. At one year old most exceed 6 pounds and may be over twenty pounds at age two. Three year old Dorado usually exceed thirty pounds. Few Dorado live beyond the forth year. The world record is 87 pounds. Once the fish reach maturity they spawn every six weeks and broadcast about 400,000 eggs. The eggs which are about the size of the head of a pin hatch in about 60 hours. The little fish start growing immediately. This fast growth rate keeps them eating constantly and they are very aggressive biters most of the time. They feed on bait fish of many sizes and are fond of sardines, flying fish, mackerel and squid.

Mahi Mahi Maui Style

In skillet set at 250 degrees or medium heat, melt 1 Tbsp butter; add garlic, saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over mahi mahi fillets, marinate 30 minutes. Heat 1 Tbsp butter in skillet. Set at medium heat. Add mahi mahi fillets, saute 4-5 minutes on each side, basting with marinade. Garnish mahi mahi fillets with parsley. Makes 4 servings



Macadamia Mahi-Mahi Recipe
Ingredients:
2 lbs. mahi mahi fillets
1/2 tsp salt
1/8 tsp pepper
2 tbsp butter or margarine, melted
2 tbsp lemon juice
1/4 c. butter or margarine
1 c. macadamia nuts, chopped
1 tbsp chopped fresh parsley

Directions:
Cut fish into serving size portions. Sprinkle both sides of fish with salt & pepper; place on rack of well-greased broiler pan. Combine 2 tbsp butter and lemon juice, brush over fish; reserve remaining mixture for basting. Broil (or grill over charcoal) about 5 or 6 inches from heat about 5 minutes on each side, basting after turning. Transfer to serving platter. Melt 1/4 c. butter in skillet; add nuts and cook, stirring constantly, until nuts are lightly browned. Remove from heat; add parsley. Pour over fish. Serves 6. (To do this for as much fish as you have I sure hope you have a lot of grills!)


Mahi Mahi with Orange Mango Sauce Recipe
Ingredients:
Mahi Mahi:
2 to 3 lbs.

Marinade:
Chinese barbecue sauce (Lee Cheung Woo brand)

Orange-Mango Sauce:
1/4C Mango or papaya, diced
1t Ginger, fresh grated
1/4C Mandarin orange segments
1/4t Seasalt
1/4C White Wine
1/4C Clarified butter
1t Fresh lemon juice

Garnish:
1-1/4t Toasted sesame seeds

Directions:
Marinating the Mahi Mahi:

1. Score across the mahi mahi with 1/2"" wide diamond scores, being careful not to cut through

2. Place fillets in bowl and add marinade (be generous with marinade, even increase amount 3. Marinate the fillets for 1 hour (2 hours if you have time

Preparing the Orange-Mango Sauce:

1. Puree sauce in a blender

2. Pour sauce into sauce pan

3. Add clarified butter to sauce

4. While stirring with a whisk, bring sauce to a boil and simmer

5. Simmer and stir for 3-4 minutes until sauce thickens

6. Stir in lemon juice and set sauce aside

7. Toast sesame seeds in a heated pan and set aside

Grilling Fillets:

1. Remove fillets from marinade

2. Place on barbecue grill or on broiler rack

3. Cook until done (about 2 to 3 minutes per side)

To Serve:

1. Place grilled fillets on individual plates

2. Pour some of the orange-mango sauce on top of the fillet

3. Sprinkle toasted sesame seeds over filets and serve

4. It's delicious with rice and steamed broccoli

4 - Servings

[Daria Kazbek]

А вот лучшие рецепты с foodtv.com

Macadamia Nut Crusted Mahi Mahi

5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1/2 cup panko (Japanese-style bread crumbs)
2 tablespoons all-purpose flour
1/4 cup butter, melted
Vegetable oil, for brushing foil
4 (6 to 8-ounce) mahi mahi fillets
Kosher salt and pepper
2 tablespoons coconut milk

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans
Green Rice:
3 1/2 cups water
2 cups long-grain rice
Kosher salt
2 cups Chimichurri, recipe follows
Black Beans:
3 tablespoons olive oil
1 teaspoon cumin seeds
2 red bell pepper, cored, seeded, and chopped
1 large Spanish onion, chopped
3 (12-ounce) cans black beans, rinsed and drained
1/2 teaspoon sugar
Sherry vinegar, to taste
Kosher salt and freshly ground black pepper

Salsa:
1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
1 mango, peeled, pitted, and chopped
1/2 red bell pepper, cored, seeded, and chopped
1/2 red onion, chopped
3 tablespoons chopped cilantro leaves
3 tablespoons olive oil
1 tablespoon peeled, minced fresh ginger
1 jalapeno, or to taste, chopped
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper

Mahi Mahi:
6 (6-ounce) mahi mahi fillets
Kosher salt and freshly ground black pepper
3 limes, zested
2 tablespoons unsalted butter
1 tablespoon vegetable oil


Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.

Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.

In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)

Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.

Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.


Chimichurri:
1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper

In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

Baked Mahi Mahi with Wine and Herbs

4 sprigs fresh thyme
8 sprigs fresh parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
4 (6-ounce) skinless mahi mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear red and yellow tomatoes, for garnish

Preheat oven to 450 degrees F.
Make a bed of herbs in a medium gratin dish or baking dish with the thyme, 4 of the parsley sprigs, and the bay leaves. Scatter the garlic on top. Season both sides of the fish with salt and pepper and place on top of the herbs. Add the vermouth and drizzle 2 tablespoons of the oil over the fish. Cover loosely with foil and bake until the fish is opaque, about 15 to 20 minutes, depending on how thick the fillets are.

Carefully pour the pan juices into a small saucepan and set the fish aside. Reserve the garlic and 4 thyme sprigs. Bring the sauce to a boil over high heat and cook until reduced by half, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper. Set aside.

Divide fish among 4 serving plates. Pour sauce over fish and garnish with the 4 remaining parsley sprigs, the reserved garlic and thyme, and tomatoes.

Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo

1 cup chick pea flour
1/2 tablespoon ground tumeric
1 tablespoon ground cumin
4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut
Salt and freshly ground black pepper
Oil
1 red onion, 1/4-inch dice
1 tablespoon minced ginger
1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)
3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
2 lemons, juiced
1/2 cup chopped flat leaf parsley, plus extra for garnish

On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.

THAI BASIL-SHIITAKE ORZO 'RISOTTO':
Extra virgin olive oil, for cooking
1 tablespoon minced garlic
1/4 cup minced shallots
2 cups sliced shiitakes
1/2 cup dry white wine
3 cups blanched orzo (about 1/2 pound dry)
1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.)
Salt and freshly ground black pepper

In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley

[LatvianAmber]

mahi-mahi- что это?

Mahi Mahi это самая вкусная рыба! Она не жирная как салмон. На грилле самое лучшее. Ее лучше замариновать в лимонном соке и немного olive oil , гриллить до того как она начнется слоиться (перегриллишь, и она вся на грилле и останется

[vm__]

... гриллить...перегриллишь...

Золотые слова!
Недогриллишь, овергриллишь

[LatvianAmber]

... гриллить...перегриллишь...

Золотые слова!
Недогриллишь, овергриллишь

Sounds cute though....

[Вертихвостка]

Я пробовала жарить махи-махи, у меня она почему-то отчаянно воняла, выкинули полностью.

В следующий раз попробуйте готовить ее свежей.