I love Mahi Mahi. I’ve loved Mahi Mahi since I caught one fishing in Mexico. Reeling in a 40 lb thrashing fish that flashes vibrant turqoise and gold as it surges above the water, is no doubt incredible. Watching it be deftly filleted on the back deck of a moving boat by its barefoot first mate, carrying those fillets in a plastic grocery bag across a beach to a shack of a restaurant, and then sitting down to a cool Corona while the fish is prepared is possibly even better.
That day the chef served the Mahi Mahi carpaccio and veracruz. The carpaccio was everyone’s favorite. Thinly sliced raw fish that’s never seen a refrigerator is an amazing thing in itself. Capers, raw onions, and lime juice added the flavor to go along with the meaty texture. We ate and drank until we were stuffed. Then we did the same thing for the next two days to ensure we didn’t let any of this incredible fish go to waste.
Unfortunately I don’t live in a place where I can get fresh Mahi Mahi like that. Coastal Seafoods sometimes has it, and I occasionally find it in frozen fillets. Frozen is obviously not ideal, but the memory of the fish tasting so fresh and bright at the beach is enough to overcome a piece of fish that has sadly lost some of its liveliness through the course of getting to me.
Even with the fish right off the boat, however, Mahi Mahi needs some extra flavors. It has a very strong texture, similar to albacore tuna. You can really have fun with what you put on top of it though. This mango salsa probably doesn’t even qualify as a salsa. After a bad experience with a shallot last week I couldn’t stand to put raw onion in it. I also wasn’t feeling very spicy. So this “salsa” has a little bit of sweet, a little bit of crunch, and cilantro for good measure, but little else. I would be hard pressed to think of anyone who would find this recipe off putting.
Amazon Recommendation of the Day: Kind Bars
I want to try a new thing where I highlight some of my recent Amazon purchases that have made my life better, and that I think would make your life better too. And I mean, it’s Amazon, right? Who doesn’t love getting stuff from Amazon? Especially since the fiance figured out how to share his prime membership with me, I’ve been ordering stuff every other day. Two day shipping is an excellent invention.
Anyway, recently I’ve discovered Amazon carries the Kind bars. Amazon has the flavors that I can’t find anywhere else. Maybe they aren’t as popular? Almond and Apricot is the first one I ever tried. It’s sweet and chewy and perfect with coffee for breakfast. Dark Chocolate Chili Amond is a new find that I can’t get enough of. It’s more on the savory side with a kick of heat. Great for before a workout (aka ballet class). Dark Nuts and Sea Salt is also good for the same thing, without the spicy.
Grilled Mahi Mahi with Mango Salsa
– 1 mango, diced
– 1/2 avocado, diced
– 2 Tbsp red pepper, finely diced
– 2 Tbsp cilantro, finely chopped
– juice of 1 small lime
– 4 4oz Mahi Mahi fillets
Combine the mango, avocado, red pepper and cilantro. Add lime juice and toss to coat.
Grill the Mahi Mahi at a moderate temperature (around 350 F) for 3-5 minutes on each side, flipping once, or until cooked through.
Serve the fish with the salsa spooned over the top. Use cilantro to garnish if desired.