Tuesday, July 5, 2011

Mahi mahi

We've been eating a lot more seafood lately. I thought it would be more expensive, but when portions are kept at 3 to 4 ounces each, it ends up being the same as we were spending on chicken, pork or beef. Plus, the incredible health benefits from fish make me feel even better--tastes good, good for you. Matt went a little adventurous for a dinner last week and cooked mahi-mahi for the first time. We had just made a trip to Whole Foods in Austin; among our fun findings was a package of cedar papers for grilling.
These are new and amazing. You soak the papers in a dish of water for about 10 minutes, they soften up, and you put your food in them (fish, meat, veggies, whatever), roll the papers and tie them, and grill like crazy! The cedar wrapped around the food allows for amazing taste and scent, and it's a fabulous idea (better than cedar planks, in my opinion). 8 papers were $6, I believe. 

Grilled Mahi-mahi
Matt did an amazing job with the mahi-mahi. I honestly did not know anything about the fish, so I took lots of pictures throughout the process. We bought the fish the same day we were using it (advise I kept seeing in all of my cookbooks). We bought a pound of the fish. Matt laid the fish out (skin side down) and cut them into 4 squares (4 oz each, small enough to fit in the cedar papers). He seasoned both sides with sea salt and pepper, rubbing it in.
It's a really pretty fish, with silver and golden skin.
 Then, he removed the cedar papers from the water (10 minutes of soaking) and placed them on the cutting board.
He placed the mahi in the center of the paper and added shrimp/veggies (recipe below) on and around the mahi.
He secured the papers with string and placed on the grill, 10 minutes on each side.
Unwrap carefully and eat, eat. We served with homemade tartar sauce (although it didn't need it) and couscous.

Shrimp and Veggies (to accompany mahi-mahi)
4 servings
1/2 pound medium raw shrimp, peeled and rinsed
Cut the following into long, thin slices (julienned):
1 green pepper
1 red pepper
1 zucchini
2 carrots

Combine shrimp and veggies in large bowl. Add:
Juice of 2 lemons
Juice of 2 limes
Dash of garlic powder and black pepper
Pinch of sea salt

Mix with hands (or spoon) until evenly distributed onto shrimp and veggies. Cover with plastic wrap and put in fridge for 45 minutes to 1 hour. Then top onto mahi when you're ready to grill.

Tartar Sauce
1/2 cup lowfat mayo
Dash of sea salt and pepper
2 TB dill relish
Dash of garlic powder
1/4 teaspoon of dried rosemary and basil

Combine all ingredients in a small bowl and serve immediately.
While the grill was still hot, I ran out and added a few pineapple and orange slices. Yum. That was dessert.

Hope you had a great holiday yesterday. Happy grilling!

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