simple treats of the sea made delicious
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Mahi-Mahi

This recipe features several components, all of which are brought together for fantastic results. The couscous is livened up with capers, anchovies and lemon, and the mahi-mahi is cooked to perfection, after being seasoned simply with salt and black pepper and coated lightly with flour. As well as these, you have some crisp-tender asparagus stalks on the side, to provide a colorful side dish, as well as lemon wedges and tartar sauce.

Finally there is a sundried tomato and onion mixture which tastes lovely with the mahi-mahi. This might sound complicated to make but it is not, because you can prepare everything at the same time, keeping anything warm that is finished before the rest is. Chop and slice your ingredients in advance and, if you are making your own tartar sauce, make that ahead too. Everything else is made on the stove so you can keep an eye on it all, and then assemble the finished meal when everything is done.

This is a deliciously different recipe and it makes a very nice dinner for the whole family. Couscous is easy to work with and you can add anything you like to it. It makes a nice change from rice, pasta, or potatoes too. Continue reading

This recipe features mahi-mahi although you can use any firm fish filets. Mahi-mahi, which is also known as dolphin-fish (it is not related to dolphins) or dorado, has soft and succulent flesh. This fish can be oven-roasted, sautéed or, better yet, grilled. The flavor is unique and delicious, and the texture is firm enough so you can grill the fish without it breaking into pieces, yet soft enough to make a mahi-mahi recipe a real treat.

The following recipe combines delicious grilled mahi-mahi filets with a sweet and spicy red sauce. The sauce is spiced up with chili-garlic paste and a Serrano chili pepper. If you do not have the paste, just use a couple of minced garlic cloves and a pinch of chili powder or red pepper flakes. This spiciness is offset by the sweetness of the pineapple and a little sweet white wine. Anyone not wishing to use wine can just leave it out and just add a little more of the pineapple juice. You will get a very similar result.

Start the sauce just after firing up the grill, so it has time to simmer gently. While this happens, the flavors will mellow out and blend nicely. The fish will only take a few minutes on the grill, so the sauce should be just about ready when you add the fish, so that everything can be served at the same time. Continue reading

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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine