Since I've been experimenting with fish, I thought today would be a good day to try cooking with mahi-mahi. My first taste of mahi-mahi was served pan-fried, with salsa and a portion of rice cooked in squid ink.
Tonight's dinner was an attempt to make my own Garlic and Herb-Crusted Mahi-Mahi With Salsa.
Salsa:
In a bowl, toss together diced tomatoes, minced red onions, cucumber and ripe mango. Season with sesame oil, freshly cracked peppers and himalayan salt.
Fish:
Clean the fillet and season with rock salt, wine, a sprinkle of brown sugar and cracked pepper.
Crust:
In a bowl, mix together finely minced garlic, onions, basil, tarragon, cracked pepper and himalayan salt. I turned this into a bit of a paste by adding some honey and olive oil. Once mixture is prepared, slather over the fish and allow the flavors to be absorbed for about 30 minutes.
I was planning on grilling it but the thought of tedious labor required in cleaning a grill was not very appealing tonight. So, I opted for pan-fried fish.
Drizzle some sunflower oil onto a non-stick pan and leave over the medium-fire for 2 minutes.
Cook each side for about 4 minutes. Cooking time may vary depending on the thickness of the fillet. Once the surface turns a nice golden brown and the sides turn white, then dinner is pretty much ready.
Scoop some of that salsa over the fish, or serve as a side side dish for a healthy dinner.
Good food = happy husband :)
Yey.
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