Mahi Mahi The Fish so Nice They Named it Twice

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In my quest to eat healthier, fish has become a regular on our weekly menu. This week I was lucky enough to find an old stand by from my restaurant days. Mahi -Mahi the fish so nice they named it twice! Back in my restaurant days we sold a lot of fish, people were vacationing at the shore so of course they wanted to eat seafood. I was lucky enough to have had one of the best fish mongers around, fish were flown in daily from all over the world, and I took advantage of all the different fish I could get. But I was always partial to seafood caught off the Florida coast, Shrimp, crabmeat, and of course great fish.

While I would be on hold waiting for my salesman to take my order, I got to listen to their sales pitch….about their 16 refrigerated trucks and their 6 day a week delivery and of course about their fish of the week, one of my favorites would always be mahi-mahi the fish so nice they named it twice. After all these years I still can’t say Mahi-mahi with out finishing that slogan, the fish so nice they named it twice!

Mahi-Mahi can be found in a many areas around the world, but most of what we see in this country comes from the Atlantic off the coast of Florida or the Gulf of Mexico. Mahi-mahi is a great fish for grilling, but this time of year I oven roast it. There are so many different ways to prepare fish and sauces to go with them, but I still believe simplicity is the best. Olive oil, salt and pepper, that’s all you really need to just let the flavor of the fish shine through. A squeeze of lemon makes the perfect compliment to fresh flavor of this wonderful fish. I prepared a side dish of pasta primavera aioli to go with this dish, and can I tell you it was perfect meal.

Mahi-Mahi

2 6-8 oz mahi-mahi fillets

1 tbsp Olive Oil

Sea Salt and Pepper to taste

Coat the mahi-mahi with olive and season liberally with sea salt and ground black pepper

place in a preheated 350 degree oven for 20-25 minutes

remember to add a little water to the pan before placing it in the oven, fish come from water so add a little before you cook it!

serve with lemon wedges or a light lemon butter sauce

Pasta Primavera

1/2 lb pasta shape of your choice

2 cloves of garlic sliced

2 tbsp Olive Oil

2 cups of prepped vegetables of your choice

I used, zucchini, yellow squash, mushrooms, bell peppers, broccoli and sugar snap peas

2 tbsp grated Romano Cheese

Cook your pasta according to the directions on the box
prep your veggies and remember to cut them in some different shapes. People eat with their eyes and it always helps to keep your food interesting and attractive.
in a saute pan add the olive oil and sliced garlic and saute 1-2 minutes so not let it burn!
Now add all of your veggies and toss in the pan to coat with olive oil and saute for 4-5 minutes until barely done.
Add the pasta and toss, sprinkle with grated Romano cheese and serve immediately.Not only was this a delicious meal that made us wish even more for summer time, it was a healthy meal.
The Mahi-mahi was moist and tender, it had such a nice mild flavor that lent itself perfectly to the light seasoning and roasting and honestly we could have made a meal out of the pasta primavera alone. It was so flavorful with the spinach pasta and crisp fresh vegetables, the Romano cheese offering just enough added flavor. My wife’s only complaint was that we were not dining outside, but we will be soon enough!

Thanks for stopping by today I do always appreciate your support. For those of you off that are off on presidents day, enjoy and relax. I will be at our Corporate offices in Rye Brook, New York for social media training, I have been lucky to be chosen as one of the regional chefs that will represent our company for local media events and cooking demonstrations. How cool is that!

So my friends that’s it for today, don’t forget to send your questions or suggestions to me for “Ask Chef Dennis”, and as always I welcome your input because we’re all in this together and like I always tell you….

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