Mahi Mahi Tropical Style
As with most everything I cook it is important to me to think about the “pure” taste of the essential element I am cooking. And then of course there is the method by which I am going to cook that thing. Fish is incredibly versatile, especially ocean fish. It can be baked, broiled, fried, grilled, boiled, poached, sautéed and so forth. Then there are all the seasonings and breadings (or coverings). Before you begin a meal with fish as the essential element and possible sauce accompaniment, I want you to think about the “pure” taste of that cooked fish in your mouth. Mull it over in your mind and recognize the flavor and then you can contemplate what sort of “sauce” accompaniment you would like as well as your vegetable and starch.
In this case we have some nice Mahi Mahi filets. This will also work with a variety of other fish. I am thinking Gouper, Cobia (if you can get it) and Ono, also known as Wahoo.
- 2 – 3 teaspoons of butter (aka, a nice dollop)
- A “satisfying” pour of lemon juice 3 -4 tablespoons
- 1 teaspoon or so of Agave syrup
- Some white wine – think of the lemon juice above and DOUBLE or TRIPLE it
- A generous teaspoon of Apple Cider Vinegar
- An “small ladies handful” of semi-sweet shredded coconut
- Gracious grind of Himalayan Salt
- Same with black pepper
Heat mixture and do not boil.
Cook fish separately until rare.
Pour mixture over fish and briefly finish in broiler or on grill (that is what tin foil is for).