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.
- 4 mahi-mahi fish filets
- 14 oz can pineapple chunks in juice
- 1 minced de-seeded Serrano chili
- ⅓ cup minced roasted red bell peppers
- ½ cup sweet white wine
- 2 teaspoons chili-garlic paste
- ½ cup peach preserves
- Olive oil, as needed
- Salt and black pepper, to taste
- Drain the pineapple chunks but keep the juice.
- Add half the pineapple chunks to a blender or food processor with the Serrano chili, white wine, chili-garlic paste, and peach preserves.
- Puree the mixture, and then transfer it to a pan over a moderate heat.
- Add the remaining pineapple chunks and bell pepper.
- Cook for 15 minutes, stirring often.
- Add, as much of the pineapple juice is necessary for a runny (but not too watery) sauce.
- Brush some olive oil over each mahi-mahi filet and sprinkle with salt and black pepper.
- Cook over a medium grill until the fish is opaque throughout.
- Divide the sauce between 4 serving plates and top with the mahi-mahi.
In this picture, the grilled mahi-mahi is served with a potato croquette and some broccoli, as well as an attractive green garnish. It is up to you whether to use this serving suggestion. You could serve the fish and sauce with some boiled white rice, or even some plain boiled potatoes if you prefer. The broccoli is good with the mahi-mahi, or you could make green beans instead, or even serve a tossed salad on the side. If you have not tried mahi-mahi before, you are in for a treat, because it is one of the tastiest fish out there.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20198 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17442 Views)