Whether you poach Mahi-Mahi or your favorite fish, this cooking technique will be one you'll rely on time and time again. It's easy to modify and always produces a moist and flavorful fish.
Poaching Mahi-Mahi is a delicious and easy way to serve this fish, and the technique also works well with other varieties of fish. It’s a great way to prepare Tuna, Swordfish, Salmon and many other types of fish.
Poaching fish is easier than you think and a wonderful way to not only cook fish quickly but also helping to keep it moist and flavorful. Now here’s the best part, you cook dinner in one pan! Traditionally a Court-Bouillon was used to poach fish, but don’t get worried it sounds fancier than it is.
If you want a richer broth, you can, of course, let it simmer for a few hours my dish came out pretty well for using this shortcut method. You can also add some of your favorite fresh herbs to this broth, enhancing the flavors to create your own signature dish.
It’s really that easy, and when you think of it the court-bouillon is basically just a mirepoix (cut up celery, onions and carrots, used in many dishes as well as soups). See now you’ve learned more French terms to make bantering around the kitchen even more fun….you’re almost ready for the tall white hat.
To make a court-bouillon you need just a few items; celery, carrots, onions, and an acidic ingredient along with other liquids. You can use citrus (lime or lemon), wine, or vinegar. Or a combination of any of the ingredients, I used lemon and white wine. I also added a few garlic cloves, and used vegetable stock instead of just plain water, kicking up the flavor profile even more.
As the court-bouillon reduces, you can enhance the flavors by adding cream, butter or other fresh herbs….. It’s your kitchen, have fun experimenting!
If you liked this recipe you may also like these delicious easy to make dishes:
- Blackened Mahi-Mahi with a Pineapple Lobster Sauce
- Grilled Mahi-Mahi with Caponata
- Pan Seared Halibut
- Red Snapper with a Lobster Cream Sauce
How to Poach Mahi-Mahi
- 1 stalk celery rough cut
- 1 carrot rough cut
- 1/2 onion rough cut
- 2 cloves garlic
- 1 tablespoon olive oil
- 12 ounce mahi-mahi 2 fillets
- 4 jumbo shrimp shell on
- sea salt and black pepper
- 1 1/2 cup vegetable stock
- 1/2 cup white wine
- 1/2 lemon juice only
- 1 lemon zest only
- 2 cups baby spinach
- 1 cup grape tomatoe s cut half long way
- 1 tablespoon butter
- rinse then pat dry the mahi filets with paper towels
- season the filets with sea salt and black pepper
- in a large heated skillet add the olive oil (medium high heat)
- add the mahi-mahi fillets, garlic and veggies
- after 1 minute in the hot skillet, gently turn the fillets over and continue cooking for another minute
- remove the mahi from the skillet and set aside
- add stock and wine to the skillet, bring to a boil and reduce by half
- reduce the heat to medium and return mahi to pan along with shrimp, spinach and tomatoes, this shouldn't take more than 3-4 minutes to finish cooking but you can test the mahi by inserting a very sharp knife into the thickest part to make sure its done
- remove fish and shrimp and plate over rice
- add butter to pan and mix well until melted
- serve spinach mixture with mahi over rice.
- You can peel the shrimp if you like before serving or simply have your guests peel them with the dinner.