Mahi Mahi is a fantastic, flavorful fish that is slightly fatty and firm. The flaky flesh is tender and succulent. Also known as Dorado or Dolphinfish (not the mammal, dolphin, as we know it), this beauty can be found in many parts of the world in warm water.
The fish is tasty when simply baked, grilled or broiled. It can also be fried nicely and made into a thick, hearty sandwich. This recipe is for Polynesian Mahi Mahi, which is broiled, but it can easily be adapted for the grill as well.
1 tablespoon ground allspice
1 teaspoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cracked black pepper
2 tablespoons garlic powder
1 tablespoon dark brown sugar
1/2 cup apple cider vinegar
1/4 cup soy sauce
1/2 cup fresh lime juice
1 green pepper, sliced thin
2 jalapeno peppers, seeded and minced
1/4 cup dark rum
1 cup minced white onion
1 cup olive oil
4 Mahi Mahi fillets (each about 6 ounces)
Combine the allspice, rosemary, thyme, cayenne pepper, black pepper, garlic powder, and brown sugar in a large mixing bowl. Add the apple cider vinegar, soy sauce, lime juice, green pepper and jalapeno peppers, rum and onion and stir to combine. Fold in the olive oil and gently whisk to blend all of the ingredients.
Slice the Mahi Mahi fillets in thin strips (about one inch wide) and arrange in a baking pan and top with all of the marinade. Cover the fish and allow to marinate in the refrigerator for at least two hours.
In an oven preheated at 400 degrees Farenheit, arrange the fish on a baking sheet that has been sprayed or coated with olive oil, and bake until they are golden brown on both sides (carefully turn midway, making sure you do not break the fillets apart) for 12 to 15 minutes.
Serve the Mahi Mahi strips with sliced mango, avocado and a green salad, with the following South Sea Dipping Sauce:
1 cup water
1 cup rice vinegar
1 tablespoon red onion, minced
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile (or jalapeno) pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, onion, ginger, garlic, chile pepper, and ketchup; simmer for 8 minutes. Stir in the cornstarch, then remove the saucepan from the stove to cool for a few minutes. Refrigerate until you are ready to serve with the fish strips.