Guest post by: Midge
I like checking out the freezer section at my local grocery store to scout for the newest meats they may have on hand. It is like an adventure into rarely seen foods at my dinner table. When selecting my Year of the Carnivore blog meats for this guest blog series, I have only issued myself a few rules. My favorite rule is that if I think to myself, “Oh my goodness, I could never make that!” then the next thing I have to do is put it in my cart!
I also try to make frugal choices so I am not BREAKING THE BANK while learning how to “chef it”. Mahi Mahi was a VERY frugal choice. The frozen package came with two partial fish that were the length of my arm. Mahi Mahi is often called the poor man’s lobster. While you do get a lot MORE MEAT FOR YOUR MONEY than lobster, the taste is not very similar.
After I defrosted the Mahi Mahi, I discovered I had to cut the skin off the fish in order to cook it. The Tilapia I made earlier this year came nicely cut and ready for baking. But, eeeesh, this was not true with the Mahi Mahi, which may have been why I got the fish at such a terrific price.
Skinning the fish was a lot harder than I thought. I should have popped on the internet to search for a “how to” video. But, I kept thinking, “I can do this. It can’t be that hard”. I ended up cutting and pulling then slicing the meat off the skin. In the end, the pan I was using for the debris looked like a mess but I was able to get most of the meat off the skin and now was ready for the rest of the meal preparation.
For this recipe, I selected a Dry Jerk seasoning to add to my Mahi Mahi. When I was growing up, my father would sprinkle the spiciest seasonings on his rice or curry dish and then even add seconds of the spice. He would smile widely as he ate and refused to guzzle water to help mute the heat. That is definitely not my kind of spicy!
I have had jerk seasoning before with varied results. I thought it would be more on the “medium” side of spicy. Boy, was I ever wrong! This jerk seasoning was hot! And it probably did not help when the cayenne pepper top caused too much seasoning to escape into my dry mix. I tried to salvage the mix and obviously did not do such a great job!
Before I go on, I need to clarify that my husband is a very willing guinea pig. He will eat almost everything I cook for him and most of the time is grateful I am getting adventurous in my cooking. However, this time almost became the exception!!
I made the jerk seasoning using this recipe: DRY JERK SEASONING. I loosely followed this recipe: MAHI MAHI TACOS for the actual cooking of the fish. Actually, I really used it as a guide to help me know when the Mahi Mahi would be done cooking.
Here is how I made it: I dipped the sliced Mahi Mahi pieces into butter then liberally coated them with the seasoning. I grilled them in a pan until the fish became flaky under the seasoning. Then, after the Mahi Mahi was done, I folded the grilled pieces into a tortilla with ranch dressing, shredded cheese and a chunky made from scratch salsa my mother-in-law had made.
Liberally coating them was definitely my problem!! As I look back at the recipe, I realize it gave a precise suggested measurement for each fillet. My husband took three bites and then almost dropped the whole thing in a dead run for the fridge to get a glass of milk! In his defense, he finished the rest of the fish taco and the whole carton of milk as well. Poor guy!
My dad loved it though and so did one of our neighbors who LOVES spicy food. And, did I mention I really liked it too? Even with the spice, the Mahi Mahi Jerk Seasoning Tacos were the bomb! I definitely recommend it!
Next time, I will make sure to not spill the cayenne pepper . . .
Have you ever prepared Mahi Mahi? What kinds of dry seasonings do you keep on hand? Do you have a story of a “too spicy for you” kind of meal? I would love to hear from you!