Volume 12, Issue 048 - March 7, 2007

Greetings Chef,

Mahi-mahi
Coryphaena hippurus

Mahi-mahi is a dolphin-fish, not to be confused with dolphins or porpoises which are mammals. The name mahi-mahi means "strong-strong" in Hawaiian, and if you have ever had one on the end of your fishing line, you would believe it. They are a beautifully colored surface-dwelling, ray-finned fish that chooses to live in tropical and subtropical waters worldwide. They are one of only two members of the Coryphaenidae family, the other being the Pompano dolphinfish.

Mahi-mahi have a relatively short life span of three to four years and average between 18 to 30 pounds. They are beautifully colored with bright gold, blues and greens, which fade pretty quickly once they are removed from the water.

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Key West Grilled Mahi-Mahi

Makes 2 servings

Ingredients:

juice from1 lime
Rose's Lime Juice
2 tablespoons olive oil
1/2 teaspoon celery salt
1/8 teaspoon black pepper
6 or more drops Cholula, hot-pepper sauce
1 tablespoon chopped scallion
1 tablespoon water
1 teaspoon honey
2 Mahi-mahi fillets, 14 to 16 ounces total

Preparation:

Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.

Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).

Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.

Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.

Serve Mahi-mahi with remaining sauce warmed.

More on Mahi-mahi:

Mahi-mahi are meat eaters and feed on crabs, squid, small fish and even crustaceans. My kind of diet!

Mahi-mahi is a favorite among game fishers because of their fighting ability and their beauty. The meat is also prized for its firm white texture and flavor. It can be used in any cooking application, and is a favorite of mine in Ceviche recipes. It has become popular worldwide as a substitute for swordfish because, having scales, they are considered kosher, as well as halal by Shia and Sunni Muslims. It also stands up to the grill like swordfish.

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Grilled Mahi-mahi with Pineapple Rum Glaze

Makes 4 servings

Ingredients:

2 tablespoons butter
1 small red onion, diced
2 shallots, chopped
2 cloves garlic, minced
1/2 cup grilled pineapple, diced small
1/4 cup honey
3 ounces dark rum
1/2 cup pineapple juice
4 green onions, chopped
4 (8 ounces each) Mahi-mahi filets, boneless and skinless
lemon or lime pepper, to taste
3 tablespoons olive oil

Preparation:

In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.

Season to taste with salt and pepper.

Preheat grill to medium high.

Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.