Monday, August 31, 2015

Mahi Mahi with Fresh Tomatoes and Sweet Peppers

Yesterday I posted about our weekend fishing trip and a new Sweet & Spicy Mahi Mahi recipe I created from our fresh dorado catch. Well, we still have fresh fish.... so I had to come up with another way to prepare it! Like I have said before, we don't waste anything in this house. With that being said, I also searched the fridge for other ingredients that were nearing their expiration date to use in my fish dish.


During the summer, tomatoes are in season so we have been receiving them in our Farm Fresh To You organic produce delivery boxes at a rate we can't keep up with! So, my mission tonight was to pair my fresh mahi mahi with tomatoes. The recipe I found required me to work outside my kitchen comfort zone... I have never sauteed fish (or anything else) in olive oil. But I decided to try, it seemed easy enough!

Dorado (Mahi Mahi) are beautiful fish... and fun to catch
NAILED IT! This mahi mahi dish has a great Mediterranean flavor and a hint of spice. The warm tomatoes and sweet peppers are an awesome compliment the moist, olive-oil sauteed fish. And there is just enough of a crust on the fish to give it texture. I am so glad I stepped out of my cooking comfort zone and tried something new... it's easy enough for anyone to do!


Mahi Mahi with Fresh Tomatoes and Sweet Peppers
based on a recipe from SimplyRecipes.com

Ingredients:
1 pound thin skinless mahi mahi (or other white fish) fillets
salt and black pepper
1/4 cup olive oil
3 large fresh tomatoes, cut into chunks
6-8 small sweet peppers, cut into chunks
1 clove garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Black pepper to taste

Directions:
Remove any pin bones from the fillets and pat them dry. Salt and pepper the fish fillets well and set out on a cutting board. 


Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.


When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes. BE CAREFUL, the oil is HOT!!

Add the tomato and sweet pepper chunks, minced garlic, Italian seasoning and crushed red pepper (I sprinkled some of the seasoning on the fish). Swirl around in the pan to combine and let this cook for about 2-3 minutes.


Gently flip fish over, let cook for another 90 seconds. Swirl the tomatoes and sweet peppers in the pan and add black pepper to taste; this swirling should emulsify the sauce. 


Serve warm tomato and pepper mixture on top of the fish.


From ocean to belly....  yum. :)

More more of our fishing adventures, follow us on INSTAGRAM @sistersdofishing.

Enjoy!

For other fish recipes click here.

Sunday, August 30, 2015

Sweet & Spicy Mahi Mahi

Another fishing outing means another delicious fish recipe!!

The summer weeks have been busy with family, work, outdoors and exercise... and FISHING!! If you have been following our blog, you will know that Amy and I were brought up a fishing family. We are lucky enough to be able get out on the water with our family and friends almost once a week still. Fishing inshore and offshore in Southern California means we have caught everything from rock fish to lingcod, from yellowtail to dorado (mahi mahi), from yellowfin tuna to the elusive bluefin tuna. Which also means, we have to come up with a lot of fish recipes... we don't waste any of our catch!


Today's offshore fishing outing started out like a fisherman's dream. We pushed off from the docks at 4:30am, no wait for bait, nice big sardines... plus the big full moon lit up the bay and the weather was so warm you didn't even need a jacket. Within minutes of leaving the bait dock, our day took a turn for the worst; we lost all our bait due to a mechanical breakdown. Going fishing with no bait is never a first choice, but we decided to make the best of our fishing outing. By 6:30am we had a double hook-up on the troll about 8 miles off Mission Bay, San Diego. After a nice fight, we landed two good-size dorado... it ended up being a great day afterall!


The Dorado (mahi mahi /dolphin fish) are considered to be one of the most beautiful game fish caught in the world. Their upper body may be green or electric blue with their sides will appear to be gold with flashes of green. Dorado (mahi mahi) is super mild fish... and the great part is, it's available all year long! It has a larger, moist flake and can be prepared many ways: baked, grilled, broiled, pan fried, poached, or smoked. The texture is tender-to-firm and taste is sweet with a mildly pronounced flavor.

Amy and I really enjoy mahi mahi, so we were pretty excited with our haul today! For dinner I used a quick asian-inspired marinade on our fresh fish to grill up an AMAZING new recipe... 

Sweet & Spicy Mahi Mahi
makes 4 servings
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 1 tablespoon red chili paste
  • 1/2 teaspoon sesame oil
  • 1 teaspoon lime juice
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1-2 teaspoons sesame seeds

Directions:
In a shallow glass dish, stir together the first five ingredients.


Season fish fillets with salt and pepper, and place them into the dish with the marinade. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes.

Preheat and lightly oil grill, turn heat to low. 


Remove fish from the dish, then sprinkle with sesame seeds. Place fish on grill and brush with some of the remaining marinade. Grill for 4 to 6 minutes, gently turn fish, then brush other side with marinade. Grill for another 4 to 6 minutes, until fish flakes easily with a fork.



From ocean to belly....  yum. :)

More more of our fishing adventures, follow us on INSTAGRAM @sistersdofishing.

Enjoy!

For other fish recipes click here.


Sunday, August 16, 2015

Bacon-Wrapped Tuna Skewers

It's been a few months since I've had the time to sit down and blog. The summer weeks have been busy with family, work, outdoors and exercise... and FISHING!! If you have been following our blog, you will know that Amy and I were brought up a fishing family. We are lucky enough to be able get out on the water with our family and friends almost once a week still. Fishing inshore and offshore in Southern California means we have caught everything from rock fish to lingcod, from yellowtail to dorado (mahi mahi), from yellowfin tuna to the elusive bluefin tuna. Which also means, we have to come up with a lot of fish recipes... we don't waste any of our catch!


This weekend we took a break from our family boat and went out on a 3/4 day charter with some friends to do some offshore fishing. It wasn't one of our best days of fishing, but I did catch my first bluefin tuna! It was an epic battle and in the end I pulled a beautiful 30-40 lb. beast of a fish on board. 



Amy and I always get asked... "what do you guys do with all the fish?!"

We have a list of great go-to recipes we use our fresh tuna in, but I wanted to try something new for my special BFT catch. What's a better way to take a food to the next level then wrapping it in bacon?! I have to say, this is a seriously crazy yummy way to eat tuna... the fish turns out sweet and salty and has a great texture! Here is what I did...


Bacon-Wrapped Tuna Skewers

  • fresh Bluefin or Yellowfin tuna loins, cut into 2"x2" pieces
  • thick-cut bacon - 1 piece of bacon per piece of tuna
  • 10-15 whole mushrooms
  • 10-15 mini sweet peppers
  • 1/2 a red onion
  • 1/2 bottle teriyaki sauce
  • 6-8 wood skewers


Cut the tuna loin into 2"x2" pieces and place pieces in a baking dish. Cover with teriyaki sauce and chill in fridge for 2-3 hours.



Soak wood skewers in water (I use a gallon size zip-lock) while tuna is chilling.

Cook slices of bacon in a fry pan until cooked partially through; bacon still needs to be pliable. Let cooked bacon cool on a paper towel.


Wash mushrooms and sweet peppers, leave whole. Peel and quarter the onion.

Preheat the grill. Remove skewers from water soak.

To assemble skewers, wrap a piece of bacon around a piece of tuna and vary with pieces of onion, mushrooms, and sweet peppers. Repeat until all pieces are gone.



Turn the heat to low; place skewers on the grill. Let cook on the grill for about 20 minutes, turning and basting skewers with teriyaki sauce often.



Serve with some brown rice and veggies!

These Bacon-Wrapped Tuna Skewers are one of my favorite ways to eat fresh tuna, the smoky flavor of the bacon and sweetness of the teriyaki sauce really sets off the fish. It actually tastes more like steak than fish! Such great texture and flavor.

Can't wait to get out there and see what else the ocean will yield to us...

ENJOY!!!

And if you would like to keep up on our fishing adventures, you can follow us on Instagram at: sistersdofishing.

- Janel


For other fish recipes click here.