Mahi-Mahi was not a term I heard much of growing up. Meaning very strong in the Hawaiian language, this was a fish that was often referred to as Dorado and even more commonly Dolphinfish in the Caribbean. It has a delicate and lightly sweet taste and given the fact that it lives year-round in waters ranging from tropical to temperate, its easy to see why this has become a favorite with so many. Grilled, baked, broiled, or pan-fried, you simply cant go wrong which way you decide to cook it. Best of all, this recipe delivers on that great tasting Caribbean flavor with minimal effort required.
Serves: 2 adults
Ingredients:
- Mahi-Mahi fillet 1 lb.
- Onions 2
- Lime juice 2 tbsp.
- Olive oil 2 tbsp.
- Soy sauce 2 tbsp.
- Garlic 1 pod
- Black pepper 5 dashes
- Salt 1 tsp.
- Red bell peppers ¼ cup
- Mangos (frozen) 1/2cup
- Butter 1 tbsp.
- Sugar 1 tsp.
- Pirate’s Lantern Pepper Sauce 1 tbsp.
Directions:
Create a marinade using the lime juice, olive oil, soy sauce, salt, black pepper, onions (finely diced), and garlic (chopped and crushed). Add the Mahi-Mahi to the marinade and refrigerate for 30mins – 2hrs. When ready to cook, take the fillets from the marinade and place them on a foil-lined pan to broil in the oven. Flip each side when they start to brown. In a saucepan, simmer the butter and sugar and add the diced red peppers and mangos to sauté the mixture. Remove the Mahi-Mahi fillets from the oven and add them to the saucepan. Add Pirate’s Lantern Pepper Sauce and continue to sauté for 1-2mins before turning off. Serve and enjoy.