Tag Archives: fish

Pan Seared Mahi Mahi with Pineapple Mango Salsa

3 Aug Mahi Mahi Pineapple Mango Salsa 5

I love fish and pretty much any kind of seafood.  On those occasions where Hubby and I are able to get a good sitter for our munchkins, we enjoy hitting the town for a grown-up dinner.  We so look forward to these occasional outings that we often anticipate ahead of time what we might order.  As it turns out, I almost always order something that features seafood.  It can be in the form of a pasta, rice, pizza, stew, or potato dish… but seafood tends to have a role in my choices.  I must have passed that seafood love down to my kids, because they also could live on all sorts of ocean fare.  It still boggles my mind that my 8 year old, who couldn’t eat anything solid for the first 2 years of his life due to complications with GERD, is now the kid who wolfs down platefuls of mussels and clams.  Needless to say, fish is a popular protein around here.  So guess what happened when I saw Mahi Mahi at the local market?

Mahi Mahi Pineapple Mango Salsa 5

Mahi Mahi Pineapple Mango Salsa – Perfect blend of sweet and savory!

Mahi Mahi has a wonderfully flaky, firm texture.  With the warm weather around here, I decided to pair the Mahi Mahi with a sweet pineapple-mango salsa. Awesome call – it was refreshingly delicious!

Mahi Mahi Pineapple Mango Salsa 5

Mahi Mahi Pineapple Mango Salsa – Light yet totally satisfying

Pan searing is a fantastic way to do fish, as it gives the fillet a nice brown “crust” while leaving the middle tender.  As with all methods of cooking fish, it’s important to watch carefully and not overcook it.  When fish is overcooked, it loses its tenderness and becomes dry and tough (not so yum).  My recipe uses Mahi Mahi, but any firm white fish will be great.  Halibut is one of my all time favorites for pan searing, so if you have halibut, go for it.   Your actual cook time will really vary, depending on the cut/thickness of your fillet.  My fillets here were about 1 inch thick.  My cook time would be different for a thicker or thinner fillet.

Mahi Mahi Pineapple Mango Salsa 5

Mahi Mahi Pineapple Mango Salsa – Goes well with sauteed veggies, rice pilaf, or lightly buttered potatoes

You’ll love the sweet salsa with whatever fish fillet you choose to sear up, so be prepared to have extra on hand!

RECIPE (serves 4)


Four Mahi Mahi fillets (4-6 oz each, about 1 inch thick)
Oil for pan frying (light olive oil works well)
Coarse Kosher salt
Fresh cracked black pepper
1/2 red onion, diced
1/4 cup cilantro, chopped
1 ripe mango, diced
1 vine-ripened tomato, diced
1 can diced pineapple, drained
Juice of 1 lime
2 tsp honey
1 tsp freshly cracked black pepper
1/2 tsp coarse kosher salt


For the Pineapple-Mango Salsa:  Mix the last 9 ingredients together well.  Set aside in fridge.

For the fish:  Sprinkle fillets liberally with salt and pepper on both sides.  Heat about 5 TB oil in large frying pan at medium-high until very hot.  Carefully set a fillet in hot oil and sear for 2 minutes – lift pan by the handle frequently and shake the pan back and forth briskly, so the fish is being moved around.  You don’t want the fish to sit in the same spot the entire time and get stuck on the pan.  Carefully flip fish over, and turn heat to medium.  Cook 4 minutes, still lifting and shaking pan here and there.  Immediately remove fish from pan, and repeat for other fillets.  Again, your actual cook time will vary depending on fish fillet thickness.  If you prefer, you can use a thermometer to check for just-doneness.  The fish is done at at 125F.

Wine Pairing Note:  This dish pairs beautifully with a dry Reisling or dry Rose.

Source:  Chew Out Loud

Fish Tacos San Diego Style

10 Jul Fish Tacos

Warm summer days have a way of invoking cravings for cool, simply good, and light fare.  Enter fish tacos.  Cool, simply good, and light?  Check, check, and check.   Back in So. Cal., we would often visit hole-in-the-wall eateries that offered fabulous fish tacos.  For some reason, we’ve yet to discover such fish tacos here MN, but if you know of a great little establishment in the Twin Cities, I’d love to hear from you!

Fish Tacos

Fish Tacos: Tender white fish in crispy batter, fresh veggies, creamy dill sauce

Dreaming about fish tacos causes both hubby and I to grow hungry for them.  But since I don’t know of any good places around here to buy them at, I started cooking them up.  Lucky for me, these little guys are easy to pull off.  And they really, really hit the spot!

Fish Tacos

Fish Tacos: How many can you eat?

I won’t say how many of these I eat at one sitting, but I will say Hubby eats more than I do, and my boys get lots of good fish (omega 3’s!) this way.

Fish Tacos

Fish Tacos:  Wrap, roll,  and eat ’em up!

The crispy, breaded white fish blends perfectly with creamy dill sauce.  Fresh veggies and lime give it that light, summery taste sensation.  Homemade tortillas are of course the best, but store bought ones can easily be heated up between damp towels for a chewy and soft texture.

The breaded fish is the only part that needs a bit of work, but it is worth it.  Leftover fish can easily be heated up in the toaster oven the next day for more tacos or even fish burritos (more on that to come).


Beer Battered Fish
Homemade tortillas or 1 package tortillas (corn or flour are both good)
1/2 head romaine lettuce, shredded
2 vine-ripened tomatoes, diced
cilantro for garnish

For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
Juice of 1 lime
1 tsp ground cumin
2-3 sprigs fresh dill
1 tsp cayenne
optional salt and pepper to taste

Make creamy dill sauce:  Mix together yogurt and mayo.  Stir in lime juice.  Stir in cumin, dill, and cayenne.  If desired, add dash of salt and black pepper to taste.  Set sauce in fridge.

Follow directions for Beer Battered Fish.

Warm up tortillas to soften.  Assemble fish tacos while fish is crispy and hot, and enjoy!

Beer Battered Fish

24 Jun

When a kid requests a favorite meal for his 6th birthday, the desired meal is usually something akin to pizza, mac & cheese, or maybe spaghetti & meatballs.  My 6-year-old’s birthday dinner wish?  Deep fried fish.  I asked him at least 7 times, just to be sure he didn’t waver.  Nope, no wavering.  Fried fish is what he would like Mommy to make.  So, I decided on a beer battered fried fish.

Beer Battered Fried Fish

Firm, white fish (such as cod) works beautifully.  It turns out tender and flaky inside, while crisp on the outside.  The batter is full of flavor and is a fish’n chip lover’s dream.

Beer Battered White Fish

The major plus to this fish dish is that my entire family, including my three boys, devoured their plates and wanted more.  Great way to increase fish intake!  The only thing  is, like most fried foods, you’ve got to eat it while it’s hot.  You can keep it warm in the oven for a bit, but not long if you want to keep the crunch.   Serve alongside fries, malt vinegar, or tartar sauce.

RECIPE (serves 6)

2 lbs flour
2 tsp garlic powder
2 tsp onion powder
2 tsp Old Bay seasoning (near seafood section of stores or in spice aisle)
1 tsp pepper
1/4 tsp cayenne
1 TB salt
1 TB baking powder
1 bottle beer
2 lbs cod or other firm white fish, cut into strips
oil for frying (Peanut oil is great for deep frying, as it has a high smoke point. Safflower and sunflower oils are good also)

In a large bowl, whisk together the first 8 ingredients.  Whisk in the beer until the batter is smooth, without lumps.
In deep pot, heat oil to 350F and watch thermometer throughout frying process, turning up the heat between batches so you can maintain the 350F while frying.  Dredge pieces of fish into cornstarch and shake off excess.  Dip a few pieces of fish into batter, let excess drip off, and gently submerse in the oil (I use tongs and a splatter guard).  Do not overcrowd, working in small batches.  Turn fish over in oil as needed to evenly brown all sides, until golden brown is reached.  Drain on rack.

Eat while hot, and enjoy!  If you happen to have any left over, use it for excellent fish tacos the next day.

Source:  Chew Out Loud, adapted from Alton Brown