Mahi Mahi Fish with Coconut and Black Bean Sauce

Mahi is a beautiful, white, flaky fish caught fresh from the waters of the clean ocean surrounding the Hawaiian Islands. In Mexico, it is called Dorado. It is a colorful blue and yellow fish when fresh from the sea. We prepare it many ways, but this is a favorite Polynesian style.

4 eight oz. mahi-mahi filets
8 large ti leaves with rib removed
lemon grass, chopped
ginger, chopped
garlic, minced
lime juice
cilantro
sesame oil
coconut milk
Lay the mahi on a ti leaf, with lemon grass, ginger, garlic, cilantro and lime juice. Pour coconut milk over filet and a few drops sesame oil. Tie ti-leaf and wrap with another ti-leaf using rib to tie; then steam or grill for 10-15 minutes.Serve with steamed white jasmine or calrose rice and mango salsa!
Whole Fish
Steamed Opakapaka

It is not difficult to prepare a whole fish. This is how we can serve many people with ease. Amaryllis learned to prepare dinner for twelve her first time in the Bay Area, when she served whole, baked salmon caught fresh from the sea. This was so easy to prepare! The cleaned fish (gutted, with head removed) was stuffed with whole mushrooms, slices of onions, dried sweet basil, and pieces of butter. The fish was dotted with butter and basil, then covered in foil to bake for 30 minutes at 375 degrees! She would look in to see that the fish was pink and moist and perfectly cooked. The sweet basil was so fragrant! To serve, she would cut into 2-inch sections for each person. The mushrooms and onions and buttery juices were drizzled on top of each serving and garnished with lemon wedges. She served a green salad and wild rice.In Hawaii, she discovered the moist, deep water fish opakapaka, or Hawaiian pink snapper. Hawaii’s seafood has been described as the best in the world! The islands are so remote and the waters so clean. The fish are awesome. She loves steamed opakapaka with a black bean sauce. Black-bean sauce is easy to prepare. She uses 4 tbsp. salted, dried, black beans and 2 and 1/2 cups of water. Boil these in a frying pan, add 1 tbsp. cornstarch to thicken, then add chopped green onions. One tsp. of sugar is added. Cook 5 minutes.The whole cleaned, scaled fish is rubbed with Hawaiian salt and steamed in a long fish-steamer for 20 minutes. The fish is scored, salted black bean sauce and green onions are poured over it, then drizzled with hot peanut oil and served on a platter. Guests can pick at the fish with chopsticks!
Serve with steamed white jasmine or calrose rice and mango salsa!

My name is Marilyn Jansen.I live on the island of Maui pursuing life as a writer and budding artist.I worked as a registered nurse for 14 years until I began to follow my true dream of expressing myself creatively through drawing, painting, writing, designing books, creating jewelry, and fashion designs and developing a line of food products to go with my cookbook. It is so fulfilling to pursue a dream with a passion!
I love to do Hawaiian Quilting, & Hand-painting on t-shirts. I plan to create DVDs of a craft series to go with small books. I have painted on tees for over 25 years and have taught teens and adults how to paint. They love it! It is fun and healing for the body, mind, soul & spirit. When creativity flows we feel alive, energized by the excitement overflowing from us. We also experience relaxation because we let ourselves go! It is my goal to get young people interested in gardening & cooking & sewing so they can develop passions of their own. Life is great when we slow down and enjoy the simple things and find beauty in everyday life. Aloha!

Mahi Mahi Dish with Ginger Soy Sauce

We found this recipe in Truck Lagoon in Chuuk, Micronesia on a diving vacation. This Mahi Mahi recipe is full of flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. We like it so much we ate it every day there was fresh Mahi in the restaurant. We would always know it was on the menu when one of the cooks would take the head & back bones out to feed the turtles!

Ingredients: 4 Mahi Mahi fillets 4/6oz
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or more to taste
2 teaspoons olive oil
Sea Salt and Pepper to taste
2 tablespoons vegetable oil
Prep Time (5 min active, 20 min marinade)
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
Cover, and refrigerate for 20 minutes to marinate.
Cooking Time (10-12 Minutes)
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade.
Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Recommended Sides:
White rice is a traditional accompaniment in Micronesia. Often the vegetable was French cut green beans. We recommend placing the Mahi Fillet(s) on top of the rice with the vegetable on the side. The glaze on the Mahi really works well in the rice & green beans.

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Easy Mahi Mahi Recipes

If you’ve wondered why you’re seeing mahi mahi on so many restaurant menus these days, one of the reasons is a little trick that’s being played on you. Mahi mahi (Hawaiian for “strong-strong”) is just another name for the fish called dolphin. The restaurants have switched to the name “mahi mahi” so you won’t get confused and think they’re trying to serve you a slice of that mammal that is called dolphin. You wouldn’t like the idea of chowing down on Flipper (would you?).

Sometimes mahi mahi is hyphenated (“mahi-mahi”), and sometimes it goes by the alternative name, dorado. Whatever you choose to call it, this is a fish that has both great flavor and the nice, firm texture that most seafood lovers prefer.
Mahi mahi swim in many waters, but are found most abundantly in the warm Caribbean Sea and the Gulf of Mexico. Next time you dine on mahi mahi—or buy some from the supermarket—you can be confident that it probably came from one of those two bodies.
Fresh mahi mahi is generally available throughout the year, but, in North America at least, you will find the best selection in mid-spring through mid- to late-summer. You can also find frozen mahi mahi fillets all year round.
When buying fresh mahi mahi, look for fish whose meat is pink or light beige. Darker meat is certainly safe to eat, but the taste might be too strong for some people.
Mahi mahi is a great all-around fish for just about any cooking method you want to use. Poach it, steam it, fry it, bake it, grill it—it’s all good. Just be careful not to overcook it.
Here’s a recipe I particularly like for broiled mahi mahi. The zesty orange-juice glaze adds extra interest.
Ingredients
2 pounds mahi mahi fillets (skinless)
2 tablespoons prepared mustard
1/2 cup cooking oil
1/2 teaspoon salt
1 clove garlic, minced
1/2 cup frozen orange juice concentrate
1 bay leaf
Directions
1. Cut the mahi mahi fillets into serving size portions and place side by side in a baking dish.
2. Thaw the juice concentrate. Crumble the bay leaf. Combine these with the other remaining ingredients and mix well to create a marinade.
3. Pour the marinade over the mahi mahi (make sure you turn the fish to coat both sides).
4. Cover baking dish with plastic wrap and place in refrigerator for 30 to 43 minutes.
5. Place pan on top rack of oven and broil 5 or 6 minutes on each side. Fish will be ready when you can easily flake it with a fork.
6. Serve!

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html