I call this pan-fried mahi-mahi dish with wild rice and sauteed spinach a “Before The 4th of July” meal. Meaning, before we binge on hotdogs, burgers, steaks, etc, I decided to cook seafood for tonight’s dinner.
The last time I cooked mahi-mahi, I gave in to my Husband’s request of baking the fish. This time around, I decided to just pan-fry the mahi-mahi steaks. I marinated it in a simple olive oil based marinade first of course.
INGREDIENTS :
2 mahi-mahi steaks
1/4 cup olive oil
juice of 1 wedge of lime
sprinkle of garlic powder
sprinkle of ginger powder
sprinkle of dried parsley
sprinkle of red …read more

My husband came home with a mahi-mahi fillet along with a couple of fillet mignon a few days ago and asked if we could have a surf ‘n’ turf kind of meal. I originally planned on pan frying it to have that crispy skin but Hubs wanted it baked, so baked mahi-mahi it was.
INGREDIENTS :
mahi-mahi fillet
2 tbsp sesame oil (use olive oil if you prefer)
juice of 1 lemon wedge
1 tsp garlic powder
1 tsp Italian seasoning
pinch of salt
pinch of black pepper
Preheat the oven to 365°
In a small bowl, combine sesame oil. lemon juice, garlic powder, Italian seasoning, salt and black …read more

Not specifically tied to a particular cuisine, but reminded me of various Asian preparations using coconut and fruit — tasty nonetheless. Another plus: mahi-mahi is one fish recommended by Oceans Alive as an eco-best alternative.
1 tablespoon butter
1 tablespoon peanut oil
2 8-ounce mahi-mahi fillets
Salt and freshly ground black pepper to taste
2 tablespoons pineapple jam
1/2 cup coconut milk
1 teaspoon grated ginger
1 tablespoon curry powder
2 tablespoons cornstarch dissolved in 2 tablespoons cold water
Preheat oven to 400 degrees F. Heat butter and oil in an ovenproof skillet over medium high heat until the butter stops bubbling. Season the …read more