Cilantro seared Mahi sashimi appetizer. Honey, soy, and ginger glazed Mahi steaks on brown rice with spicy pineapple salsa. (Recipe and Pics Below)
So much fun to prepare pelagic fish that you don’t need to cook fully! Even more fun when the whole family digs eating it. I’d fight another shark for this meal - we got circled by 6 tigers and charged by a silky which Rob and I ended up tagging ( VIDEO LINK ). Huge mahalo again to Rob White of Blue Water Spearfishing Charter for the successful trip http://www.bluewaterhunterspearfishingcharters.com/
Sashimi Paint one side of the fillet with sesame oil, and dip it in chopped cilantro. Sear it on one side and then slice into bite size peices. Garnish with shredded daikon radishes and carrot, sliced lemon and cucumber and soy sauce for dipping. Honey Glazed Mahi Mahi 3 Tbsp soy sauce 3 Tbsp balsamic vinegar 3 Tbsp honey 2 tsp grated fresh ginger root 3 clove garlic 2 tsp olive oil 4 fresh mahi mahi fillets 1 Tbsp butter Salt to Taste Combine the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season the fish fillets with salt and dip in the mixture. Cover and marinate in the fridge for 30 minutes. Heat butter in a large skillet over medium heat (don't let it brown). Drop the fillets on the skillet but keep marinade for dressing fish after plating. Fry fish for 4-6 minutes on each side and serve immediately over brown rice. Add a lime twist as garnish on top of fish. Mango Salsa Chop ripe mangos, red bell pepper, jalepeno, cilantro, red onion and add it in a bowl. Top with a bunch of lime juice and salt. It tastes better if it has time to sit so make it before you start on the fish and keep in fridge.