Seared Mahi Mahi

Outrageously Delicious Mahi Mahi

Succulent, tender, moist and delicious
Eater rating: 4.7 / 5  4.68

For a delightful weekend treat we’re eating simply-seasoned pan-roasted mahi mahi basted with garlic and herb-infused oil, served on a bed of french lentil and split pea purees and topped with avocado, vine-ripened tomato, fresh cilantro, and applewood smoked bacon salsa. The dish was garnished with an extra drizzle of herb-infused oil.

Mahi Mahi
Folks have done worse
T: This was a gorgeous meal, Amand-y
A: why thank you tyl-y :-) it was sooooo juicy and tender.
T: The pictures are gorgeous. Thank you macro lens, light tent, digital slr, and Amanda making an unreal plate of food. It’s so lovely.
A: these pictures really did do the food justice. it looks really moist and delicious and it really was SO moist and delicious.
T: let’s review the last 2 things you said…. “juicy and tender” …. “moist and delicious”
A: apparently my mind is distracted from all things not moist and delicious by this particular meal.
T: i definitely prefer moist and delicious food to food that is not moist or delicious.
A: :-P yeah, for some reason dry and crappy food just doesn’t get me going in the same way.
T: down with… triscuits by themselves…
A: triscuits are not dry and crappy! i happen to like triscuits…. by themselves!
T: oh… what. ever. Let’s stick with moist and delicious.
A: hmmm moist and delicious fish. i know you’ve not always been the biggest fan of starchy-esque beans, but how did you feel about these two different bean purees?
T: they mixed awesome together. They were both quite different, and they mixed so well with each other and with the fish and avocado and bacon.
A: even just the undertones of bacon present in this meal really helped make it, you know?
T: yeah, and that’s really all it was… undertones of bacon, and they made it. It rocked the apartment. I have to give it a 4.8/5. Every individual element was excellent, and yet each complemented the whole so well. It was really good.
A: hell yeah! i thought it rocked too. I give it a 4.56/5. I thought maybe a red wine or tomato-y risotto could replace the french lentils and provide a little more texture than two bean purees provided. but otherwise i thought it really kicked some ass. i basted the fish a few times with some herb infused olive oil and i really think that helped add to the succulence of the dish.
T: I love how we’ve been eating fish the last couple of nights. It’s so refreshing after eating nothing but carnitas tacos and california burritos for lunch everyday. Damn… that food is starting to seem heavy. it is heavy. blaaaahhhh….
A: hmmm… you could always go to the sub place or pack your lunch to get away from the yummy carnitas tacos! i, on the other hand would go a head and enjoy them!
T: I have enjoyed enough california burritos (and carnitas tacos) for 3 to 8 lifetimes. A line must be drawn.
A: :-) can there really be too many california burritos and carnitas tacos?!? maybe so, but i still probably wouldn’t give them up all together.
T: it is hard to moderate. They are so convenient. And so tasty. I might need help.
A: I’m sure i’ve got the Carnitas Anonymous number around here somewhere. :)

A Fish Recipe, by Amanda
Pan-roasted Mahi Mahi with Avocado and Tomato Salsa

2 pieces of fresh mahi mahi
herb oil (recipe follows)
2 slices of bacon, cooked and crumbled or chopped
1 ripe avocado, diced
1 large ripe tomato, seeded then diced
1/4 cup cilantro, roughly chopped
juice from 1/2 large lime
kosher salt and fresh cracked black pepper

Preheat the oven to 350 degrees.

Make the salsa: In a bowl, add the avocado, tomato, cilantro, bacon, and lime juice. Mix thoroughly. Taste, then season with salt and pepper as necessary. Refrigerate the salsa while cooking the fish.

Preheat an oven-safe pan over high heat. Add 3 tbsp of herb and garlic infused oil to the pan. While the oil is heating, season both sides of the fish liberally with salt and pepper. Once the oil has just barely begun to smoke, place the fish in the pan flesh-side down. Cook over high heat for about 2 minutes or until the flesh has caramelized nicely and has released from the pan. Flip the fish and cook over high for another 1 minutes. Baste the fish with the herb oil using the oil pooling in the bottom of the pan or adding more if there isn't enough in the pan. After a minute, place the pan into the 350 degree oven and bake the fish for another 4 minutes, until the mahi mahi is just cooked through and still utterly moist and delicious. (If you're having a hard time flipping the fish and the fish is sticking to the bottom of the pan, the fish is not ready to be turn. This is the case when searing all meats - when the flesh releases naturally they are ready to be turned.) cook times may vary due to the thickness of the fillets Remove the fish from the oven and serve with the avocado salsa. Garnish the dish with a drizzle of infused oil. Goes great with bean purees! Enjoy!

An Infused Recipe, by Amanda
Garlic and Herb Infused Olive Oil

1/2 cup good quality olive oil
2 twigs of rosemary
4 sprigs of thyme
2 sage leaves
4 sprigs of fresh oregano or marjaram
2 cloves of garlic, smashed and roughly chopped
pinch of kosher salt and fresh cracked black pepper.

Put the olive oil into a pan over low heat. Add the rosemary, thyme, sage, oregano, garlic, salt, and pepper to the pan. Stir the herbs into the oil then allow the pan to cook over low heat for 15-20 minutes, stirring occasionally. After the herbs have had a chance to infuse their flavors into the oil, strain the herbs and garlic out of the oil. This oil makes a great garnish or a dip for come yummy crusty bread. Enjoy!

A Bean Recipe, by Amanda
Two Purees: French Lentil and Split Pea

1 cup dried french lentils
1 cup dried split peas
2 thick slices of bacon
1 medium onion, diced then divided in half
3 stalks celery, diced then divided in half
2 medium sized carrots, diced then divided in half
2 bay leafs
4 sprigs of thyme
2 sprigs of rosemary
2 tsp red pepper flakes
1 tbsp olive oil
water
kosher salt and fresh cracked black pepper

Preheat 2 medium-sized sauce pans over medium heat. Add 1/2 tbsp olive oil to each of the two pans. Add 1 slice of bacon to each pan. Cook the bacon over medium heat 5-8 minutes, or until nearly all the fat has rendered out of the slices and the bacon is crispy. Remove the bacon from the pan. Either eat the bacon, use it in the avocado salsa, or save it for another fun usage. Add half of the diced celery, onions, and carrots (mirapoix) to each pan. Saute the mirapoix over medium heat for about 10 minutes, stirring occasionally, until the onions are translucent and the carrots and celery have softened. Add the french lentils to one pan and the split peas to the other pan. Stir to coat with oil and allow the beans to toast for a couple minutes, stirring occasionally. Tie together two bundles - each consisting of 1 bay leaf, 2 sprigs of thyme, and 1 sprig of rosemary. This will make it easier to fish the herbs out later, if you don't have butchers twine or cheese cloth, don't worry- just fish out the twigs/leaves individualy. Add 1 tsp of red pepper flakes and 1 bundle of herbs to each pot. Stir. Pour enough water over the french lentils to just barely fully cover them. Pour enough water over the split peas to cover them with about a 1/2 inch of water. Season both pots fairly liberally with salt and pepper. Bring the beans to a boil then reduce the heat to low and simmer until the beans are tender. Stir occasionally. The lentils will cook quicker than the split peas, so just be watching out for that. If eitehr pan of beans seems to be drying out before the beans are tender, add a little more water to them. Once the beans are tender, remove them from the heat to puree. You want a little bit of liquid still left in the beans before they get pureed so the outcome will be a lovely smooth and viscous dish rather than a dry and pasty puree. Using a hand-held immersion blender, puree each of the pans of cooked beans individually until smooth and viscous. If the beans are too dry after blending, simply add a tough more water until they reach the right consistancy. Taste the beans, then season as necessary with kosher salt and black pepper. For a stunning presentation, serve the beans side-by-side on a dish with a nice piece of fish or meat on top. Enjoy!

23 comments so far:

  1. Kalyn says:

    Just stunning. Please give us the recipe soon!

  2. jef says:

    Man, I got to practice taking pics. You’re photos always look better than mine :)

  3. Kalyn says:

    Ahh, thanks. That was very fast! I even have some frozen mahi mahi on hand right now.

  4. Amanda says:

    thanks kalyn! :-) i’m sure it will be fantastic with frozen mahi mahi! it’s fairly low carb, right? i’m not sure, but aren’t beans acceptable on the south beach diet? take care!

    thanks jef! really, it’s not so much our picture taking skills that make for great photos… it’s our fantastic equipment that make the photos rock. tyler has a digital slr with a macro lens and we just got a light tent to top it all of! it’s pretty hard to go wrong with the right equipment ;-) (and your photos are always good, silly!)

  5. Bobby says:

    Pepita, do you really eat the same thing almost everyday? I know a good burrito can be pretty damn hard to beat, but everyday? Maybe my palate has ADHD, or would that work the other way around?

  6. jef says:

    Ah, it’s got to be the light tent. I’ve got a slick dSLR and I’m always fussing with the lighting and whatnot. I’ll have to look into this light tent thing :)

  7. Tyler says:

    Bobby, I alternate between carnitas tacos and california burritos. And every couple of weeks I eat a lunch from elsewhere. I don’t know why but I can eat carnitas all the time and not get sick of it.

  8. Caroline says:

    This looks so yummy and was a treat to see a dish that reminds me of warmer weather…

    From under 10 inches of new snow in Chicago,
    Caroline

    p.s. your photography is so nice – i look to you for inspiration :)

  9. Ros says:

    I’m so jealous of you guys and all the exotic fish you have there. I’ve seen mahi-mahi ONCE and tha was in a speciality restaurant . I didn’t try it because crocodile was on offer and I hadn’t had either before.

    What’s it like? It looks like a white fish but sounds way nicer than cod! I imagine it to be like monkfish since you put it with bacon… is that right?

  10. Awaiting says:

    Okay, so I was NOT hungry and now I am…wonder why???? :)

    Some YUMMY looking stuff here! I just have to book mark it!

    Happy Valentine’s Day and btw, the Queer Chef pimped me here!

  11. ralphT says:

    ugh. YUMMMYYYY!!!!!!!!! =)

  12. Nicole says:

    Happy Valentine’s Day to you!

  13. aria says:

    i LOVE the two purees, the pictures are stunning! oooh its been so long since i’ve had mahi. it looks so juicy and perfectly cooked. you guys are arteeests, betwixt the cooking and the photogs – yum.

  14. bron says:

    Wow!! You guys, this looks perfectly divine!!!!
    Stunning food Chook, Stunning photo Mango!!

  15. aCey says:

    hey, amanda! that looks heavenly…! your blog makes my mouth water. haha. thanks for the visit! ^_^

  16. Freya says:

    No Mahi Mahi here in England but I can at least dream over your pictures!

  17. Kalyn says:

    Back again! Hi,
    Just letting you know that I’m including this recipe as part of my South Beach Recipes of the Week where I spotlight low-glycemic recipes I find on my favorite blogs. It includes your photo, credited to you, plus a link to the recipe. Hopefully a lot of my readers will visit you and check it out.

  18. Amanda says:

    jef, you can actually find some really cheap light tents on ebay. the shipping for our tent cost more than the tent itself! as far as the lighting for the box is concerned, we just us natural-light light bulbs (less yellowy) shining in through the sides of the light tent. they sell lights specifically made for the tents… but why ya gonna spend hundreds if you don’t have to!

    Thanks so much caroline! it gives me chills just to hear how cold it is out there! when i went to college i moved from virginia to louisiana and i swore i would never lived where it snows again! props to you for being able to put up with it :-D

    Ros, you know, we may have mahi mahi but i’ve never seen any monkfish around here! i guess it’s all about what’s local. from what i’ve read i would guess that monkfish is pretty similar to mahi mahi. it’s a very mild delicate flavored meaty white fish. i think the most common usage of mahi mahi in san diego is for those oh-so-delicious fish tacos! mmm ;-)

    Thanks awaiting! i adore your page as well! (i’ve particularly been enjoy the v-day post :-P ) take care!

    Thanks Ralph!

    Thanks Nicole! I hope everything’s going alright in italy and that your husband is safe and sound.

    why thank you mme aria! you should definitely go get some mahi mahi! there so much of it available fresh and local…at least there is here! absolutely tasty! hey… i’ll trade you some of this for some of those scallops with the squid ink noodles!

    Thanks Bron, that means a bunch coming from you! the food and photo goddess! ;-)

    thanks acey!

    freya, you guys have tons of fantastic seafood to distract you from not having any mahi mahi! thanks for stopping by. i love your site and all the whole fish you’ve been cooking lately! i made a whole roasted trout recently… but it may have slipped past the blog. oops!

    Hi Kalyn! thanks so much for including us in your roundup! i always enjoy reading what you post for inspiration!… unfortunately i have a hard time sticking to low-glycemic foods for the most part! :-P

  19. Maegan says:

    If only I could get my hands on some fresh Mahi or avacado…damn you sister and your west coast treasure trove!

  20. MeltingWok says:

    those mini mac & cheezzy bites of yours, looks so much tempting when you present it like that..ahh, I’m totally appetized !! oh, by the way, 10 orders of thos mini burgers plzzz.. ? *grin*

  21. [...] I was relieved of my domestic duties and James cooked me a delicious dinner! He used  this recipe  which he found with the thought of the many tomatoes and avocadoes still in our fridge in [...]

  22. Cheryl says:

    I found this by searching “mahi mahi” and “rosemary” in google. I tried this tonight for dinner and it was delicious and fast (I used veggie bacon for the salsa instead because my boyfriend doesn’t eat meat, and I’m glad I didn’t leave it out because the smokiness really adds to the flavor – he loved it!). Thank you so much for sharing the great recipe. I’ll definitely check out the rest.

  23. naturesvr says:

    LOL I live in the Caribbean eat you heart out – making it tonight with FRESH MAHI MAHI >)!!!

    But our avocados are certainly not Hasse, can;t have it all.

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