Grilled Mahi Mahi with Tomatillo Sauce

This post has been in the queue for a very long time.  Every time I look at it, I remember how much work I have to do on presentation.  I think the food that I cook is good, but it is not always very pretty looking.  This picture reminds me of that, namely because of how the sauce was ladled onto the Mahi-Mahi fillet.  This tomatillo sauce is very delicious, and it is something that could go well with not just fish fillets, but other seafood as well.  As delicious as this sauce is, I think I do it some disservice when it came to the presentation of the dish.  

In any event, I have previously blogged about the Mahi Mahi, but I have not really discussed the tomatillo. A green little fruit encased somewhat in a papery husk.  The fruit start out with a tangy note, but, as it ripens, the tomatillo becomes sweeter.  That is why you what to find and buy green tomatillos, and, preferably ones that are still in their husks.  The quality of the tomatillo can, in many ways, be shown by the state of the husk.  The husk should be a light brown, and it should not be dry or shriveled.  If you can find small tomatillos still in a husk, you are good to go when making a sauce such as the one that went with this Mahi-Mahi.

This recipe comes from a book entitled Wine & Food, which was written by Joshua Wesson.  The book provides recipes along with wine pairings, such as a Sauvignon Blanc or a white Rioja, which were the pairings suggested for this recipe.  

GRILLED MAHI MAHI WITH TOMATILLO SAUCE

Recipe from Wine & Food, pg. 61

Serves 4

Ingredients:

3 or 4 tomatillos

4 green onions, about 6 inches of the green tops

1 tablespoon plus 1 teaspoon of extra virgin olive oil, 

     plus oil for brushing

1 small clove garlic, finely chopped

1/2 small avocado, peeled and coarsely chopped

1/2 cup lightly packed chopped fresh cilantro leaves and tender stems

1 tablespoon fresh lime juice

1 teaspoon honey

1 teaspoon finely chopped jalapeno chile 

Kosher salt

4 mahi mahi filets (6-7 oz each)

Freshly ground black pepper

Directions:

1.  Prepare the grill.  Prepare a charcoal or gas grill for direct heat cooking over high heat or preheat the broiler.

2.  Prepare the vegetables.  Discard the papery husks from the tomatillos, rinse them under cold water and pat them dry with paper towels.  Brush the tomatillos and green onions with 1 teaspoon of oil and place on the grill rack.  Cook the vegetables, turning once or twice, until lightly charred on both sides, 4-5 minutes total for the onions, and 6-8 minutes total for the tomatillos.  The tomatillos will have softened and started to release their juices.  

3.  Prepare the sauce.  Transfer the tomatillos to a food processor and the green onions to a cutting board.  Coarsely chop the onions and add to the food processor along with the garlic, avocado, cilantro, and 1/2 teaspoon salt.  Process until the mixture is smooth.  Transfer to a bowl, then taste and adjust the seasoning with lime juice and/or salt. 

4.  Prepare the fish.  Lightly brush the fish fillets on both sides with oil and then season on both sides with salt and pepper.  Place the fillets on the grill rack.  Cook, turning once about halfway through cooking until opaque throughout when tested with a knife tip, 8-10 minutes total.    

5.  Finish the dish.  Transfer the fillets to warmed individual plates.  Spoon the sauce over the fish, dividing evenly and serve right away.

ENJOY!

Mahi-Mahi "Mojo" with Aleppo Pepper

The word, mahimahi, means "very strong" in Hawaiian. On the eastern coast of the United States, Americans use mahimahi --or  Mahi-Mahi -- to refer to the common dolphinfish.  A slightly odd looking fish, with a big head and long dorsal fin that runs the length of its body.  The oddness of the fish is lost in the beauty of its colors.  The body is an iridescent blue green, with golden fins and a forked tail.  The fish is a favorite amongst sport fishermen, who often look for floating debris or fish buoys, because such locations are often good spots to find these fish.

The dolphinfish is a sustainable fish, especially if caught in the Atlantic ocean.  Fishermen use troll and pole and line to catch dolphinfish along the east coast.  In addition, according to Seafood Watch, there is strict regulation when it comes to dolphinfish, thereby helping to keep the catch within manageable limits.  Add the fact that dolphinfish are fast growing and fast maturing fish, they are able to maintain their populations better than other fish.  Mahi-Mahi is also a good alternative along the western coast of the United States, as well as in Hawaii, but the regulations are not as strict as in the east.

This recipe starts with my own version of a "mojo," a Cuban marinade.  Typically, a mojo is made with sour orange juice, but I like using a combination of citrus, such as oranges, lemons and limes.  I have used a mojo marinade in the past, when I made Atun Mojo (or Tuna Mojo).  The marinade time is important because, if you let it marinate for too long, you will have ceviche.  For this recipe, I just wanted a hint of citrus in the flesh of the dolphinfish.  I let it marinate for about fifteen minutes.  It could marinate for a little longer, but I would not marinate the fish for longer than thirty minutes total. 

MAHI-MAHI "MOJO" WITH ALEPPO PEPPER

A Chef Bolek Original

Serves 2

Ingredients:
1 pound of Mahi-Mahi, sliced into 2 fillets
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
1/2 avocado sliced
1/2 teaspoon of Aleppo pepper
7 tablespoons of canola oil
3 cloves of garlic, diced
Several springs of thyme
Salt, to taste
Ground pepper, to taste

Directions:
1.  Marinate the mahi-mahi.  Salt and pepper the Mahi-Mahi.  Add four tablespoons of canola oil, lemon juice, lime juice and orange juice to a Ziploc bag.  Add the fish and let it marinate for about fifteen minutes.  Preheat the oven at 350 degrees Fahrenheit.

2.  Saute the fish.  Pour the remaining oil into an oven-proof pan.  Heat on medium high heat.  Remove the fish from the marinade and pat dry.  Add the fish, skin side down.  Cook for about five minutes.  Cook each of the remaining sides for about a minute or two per side.  Return the fish to skin side down.

3.  Cook the fish.  Place the pan in the oven for at least five minutes.  Check the fish for firmness.  If the fish is firm to the touch, it is finished.  If it is not, cook it for a few minutes more. 

4.  Plate the dish.  Set the fish on top of the couscous.  Top the fish with slices of avocado and the zest from the lemon, lime and orange. Sprinkle the Aleppo pepper over the fish and couscous.

ENJOY!