Husband loves to play with his backyard cooking toys and, in doing so, has created a huge variety of recipes...none of which are ever exactly the same because he doesn't write anything down and is forever trying to better whatever he did the last time!
He is extremely proud of this Mahi Mahi recipe...so much so that tonight he insisted I watch him so I could see EXACTLY how to do it in case I ever had to cook it...Heaven forbid I ever DO have to because we all know MINE would never match up to HIS!
Anyway...If I'm going to WATCH, then I'm going to take PICTURES, am I not?!
He lined his ingredients up in order of use...
For someone who doesn't write down his recipes, he was VERY specific about what I should write down...but, lucky for you I streamlined them for this blog post.
MahiMahi fillets (1 per person)
then sprinkled with
rubbed liberally with
patted on all sides with
Dried Thyme and Rosemary
(make sure the above herbs "stick")
Now...in between the fillets pour a small amount of
Marsala Cooking Wine/Sherry
and "mop" up the wine with the fillets (flipping and turning and rubbing them across the plate.Hubby likened this motion to wiping the counter with a wet rag (shudder)..You may have to add a tad more wine)
Now you are ready for the backtard "play"...
Cover the bottom of a cast iron frying pan with
Extra Light Tasting Olive Oil and heat until steaming.
Place Mahi in hot oil...
Beware...the wine basting may cause the Mahi to burst into flame...
but have no fear (according to Hubby) just pour a little of your Heineken beer into the flame.
It will flare up briefly and then go out leaving behind a bit more flavor steamed into your MahiMahi.
Hubby does this step each time the fish is flipped (or if oil seems too hot) to steam flavor into the beer as it is browning.
Needless to say, the beer was not a chosen ingredient the first time...it became one when the wine baste flared up and Hubby used the beer he was holding as a fire extinguisher :)
Be careful...this fish does not take long to cook..
Delicious served with buttered white rice and fresh spinach sauteed in light olive oil, garlic pepper sprinkle, and sea salt.
Enjoy your fish AND your day!