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Started By
Message
Mahi Mahi
Posted on 5/18/09 at 1:24 pm
Posted on 5/18/09 at 1:24 pm
Should I bake it or cook it on a skillet? What should I season it with?
2
Posted on 5/18/09 at 1:50 pm to LSUbase13
I prefer it grilled.
Salt/pepper and a slight drizzle of olive oil and lemon juice at the end.
Salt/pepper and a slight drizzle of olive oil and lemon juice at the end.
Posted on 5/18/09 at 1:53 pm to offshoreangler
grilled or sauteed in a skillet. That is the only way I do most fish since I can keep them more moist than when I bake them. Put them in the oven and for some reason I always dry them out.
put some butter lemon and garlic in a skillet and saute' them quick over medium high heat.
Serve with a good salad for a great light dinner
put some butter lemon and garlic in a skillet and saute' them quick over medium high heat.
Serve with a good salad for a great light dinner
Posted on 5/18/09 at 2:15 pm to Martini
I grilled some last night after marinading it in soy sauce, garlic and Tony's (Salt Free- The soy sauce makes it really salty) and it was good.
I've also done juice of 1/2 orange, 1/2 lime and a little cilantro, along with salt and cracked pepper. I thought it was great, but my wife wasn't impressed.
I've also done juice of 1/2 orange, 1/2 lime and a little cilantro, along with salt and cracked pepper. I thought it was great, but my wife wasn't impressed.
Posted on 5/18/09 at 2:36 pm to LSUGUMBO
place a thin slice of proscuitto on it and saute in a skillet. Nice little salty touch.
Posted on 5/18/09 at 3:59 pm to Martini
quote:
put some butter lemon and garlic in a skillet and saute' them quick over medium high heat.
Yep...that's the ticket
great fish very flavorful...don't hide it with a sauce.
Posted on 5/18/09 at 4:36 pm to LSUbase13
a great marinade for mahi mahi is soy sauce and margarita mix, drizzle with olive oil. this makes great fish tacos too.
Posted on 5/18/09 at 4:39 pm to Martini
What saute' skillet do you experts use? I am in the market for something that my fresh fish and steaks won't stick to. I am so tired of creating a nice coating on my fish and having it left behind in the pan. Yeah, I can deglaze it and recover most of the flavor, but it really screws up the presentation.
Posted on 5/19/09 at 6:25 am to Commando
The skillet size will depend on the filet size...try getting your oil a little hotter...and pat the fish dry before dusting...this should keep the crust on the fish.
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