|Food 99/1: The fish so nice they named it twice|
|Tuesday, 03 April 2012 11:53|
As most readers of these articles know, I am an avid fisherman. I love nothing more than to be out on the water on a day off taking in the beauty of our country and taking on some of natures strongest competitors. That being said, this week we salute on of the mightiest fighting fish in the ocean. The Mahi Mahi, otherwise known as Dorado or here in the Bahamas as Dolphinfish. Strong, fast and agile with a voracious appetite, the Mahi can double in size each year of its life reaching mammoth sizes of over 100lbs. My personal biggest is a 60lb fish and let me tell you it was one of the most challenging fish of my life.
Another great characteristic of this species is it’s one of the most delicious fish that swims. It can be prepared using almost any method, stays fairly firm and has wonderful flavour. It also takes to seasoning very well. Here some easy to do recipes that will let you get the most out of your weekend catch this spring.
In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
Preheat the oven to 350 degrees F.
Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes. Oven times may vary. Check your veggies for doneness and continue cooking if necessary. Remember the veggies are returning to the oven again so make sure to not over cook them at this stage.
Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for to 20 minutes. Again check the fish for desired doneness but don’t overcook it!
Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.
Pink Chile Mayonnaise:
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on wire cooling rack and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside.
Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute (you actually are toasting the rice). Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed.
Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.
I hope you get a chance to try out these great recipes and enjoy them. Most important thing to remember when cooking fish, never cook it well done. Dry, beat up fish is not good to anyone so do yourself a favour and cook your fish to a nice juicy medium.
And as always if you have any other wine or food questions drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. Also, drop by www.flyingfishbahamas.com or find us on Facebook to stay up to date on the happenings at Freeport’s finest restaurant! Follow us on Twitter @ninetynineone
Yours in good eating,
99/1 Food Service Management in Freeport is owned & run by Tim & Rebecca Tibbitts. 99/1 is a full service catering business serving scrumptious offerings with top quality ingredients. 99/1 also specializes in cooking classes, guided wine tastings & tutorials, drop off dinners & in home catering. www.ninetynineone.com 553-2426.
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