A Fresh piece of Mahi will have a pinky flesh color. An older piece will be a bit greyish and lack contrast between the pink flesh and the Reddish veins. Smell the filet and if it smells like fish then it probably is fish. Just kidding. If it does small like bleach it probably isn't very fresh. A piece of Dolphin fish tastes good even when it is not fresh but it tastes 10 times better when it is right off the boat. I have been blessed to be able to cook up fresh fish hours after I have caught it and let me tell you the flavor and texture cannot be matched.
The first thing is to light the grill. Whether it is gas or charcoal it takes time to warm the grill. I prefer charcoal but it does take a bit more work to light the grill and allow the coals to warm up.
After the grill is warm or the coals are completely white its time to cook the fish. You will want to oil the grate where the fish will be touching so that the fish doesn't stick to the grate. I prefer olive oil on a paper towel and wipe the grate. Pam spray oil is fine but be careful it is flammable.
Season the fish lightly with paprika only a light powdering for color. This fish has a super taste and you don't want to disguise the taste with a bunch of seasonings. It doesn't need the paprika at all but is does give the fish a nice appetence. The flavor of paprika is so mild you wont taste it.
This is the important part: How long do you allow the fish to cook? Depending on the heat of your grill the filet will cook from 3 to 10 minutes. Here is the trick: Don't leave the grill unattended. Stand there the whole time and devote your attention soley to the fish. Don't talk on the phone or try to watch the football game while grilling. This should be a law for grilling fish. You may however drink a cold one while grilling. You will want to turn the fish as you see the bottom edge completely white. You will have the seasoned side up to start with. As you turn the fish you will use a spatula to turn the seasoned side down to finish the cooking. Use the spatula to wiggle the filet while it is cooking. Notice how the filet jiggles when it first begins to cook, now wiggle it every minute or two until you notice the filet has firmed up and doesn't jiggle like Jello anymore. Your filet is done. The fish will still cook after it is removed from the heat so don't leave it on for a well done effect. Some people like their fish rare. In this case when the outside has turned white don't allow the fish to cook anymore. After the outside has cooked fish will then begin to cook toward the center.
Serve the fish directly from the grill to the table. The meal should be ready to eat before the grilling begins. Add the fish to the plate, say the blessing and eat. If you cover the fish and wait for guests to arrive or the corn to cook you will loose the results of your efforts. Enjoy these Mahi Mahi Recipes.
More and more today, I find that the popularity of sushi has led to the availability of fresh sushi-grade yellowfin tuna. As deep-red and meaty as a raw steak, fresh ‘Ahi’ is now available in quality food stores and fresh seafood markets everywhere – though no store-bought fish will ever beat freshly caught.
And yes, to prepare tuna tataki you really need your tuna to be first-rate sushi-grade. It’s the perfect dish to introduce the pleasures of fresh tuna to people who swear they won’t eat raw fish. Why, because this is one of the best sushi-type appetizers, and also happens to be one of the easiest to prepare. I must warn you though ,there is a danger of this dish becoming habit-forming.
(serves four with one pound fresh tuna)
Yellowfin is best but fresh blackfin tuna will work.
1. Shape tuna into two identical logs and roll in sesame seeds.
2. Wrap logs in Nori (roasted seaweed), roll wrapped logs in flour, then in beaten eggs, and finally in Panko (Japanese bread crumbs).
3. Quickly fry in 350-degree vegetable oil. This step is critical as it literally takes seconds to crisp bread crumbs. Do Not Overcook!
4. Thinly slice logs and arrange an equal amount of pieces on each of four serving dishes.
5. Sprinkle pieces of tuna with wasabi oil (optional).
Sesame Vinaigrette Dipping Sauce
Squeeze minced onions through cheese cloth. Discard juice and place fluffed onions in bowl. Add remaining ingredients (oils last) mix well and refrigerate until serving.
Julienne carrots, beets and radish, and mix with watercress. Place equal portion on each serving dish and sprinkle with sesame vinaigrette just prior to serving. Garnish serving dishes with lime and fresh ginger and enjoy!
Pain relief for you dog