Heart Smart Mahi-Mahi Recipe

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The Mahi-Mahi is a great dish with a lot of big, rich flavors. Find out about a heart smart Mahi-Mahi recipe with help from the owner of the acclaimed Chef Allen’s and a James Beard Award recipient in this free video clip.

Part of the Video Series: Regional Recipes
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Video Transcript

Welcome to Allen Allied Kitchen and Bath. I'm Chef Allen Susser. Mahi recipe; easy preparation, easy to eat, lots of flavors; big flavors. It's going to be a ceviche. Ceviche is a Florida dish and it works tremendously. You have to go with fresh fish. Fresh, fresh, fresh fish, that's where the flavor is. Okay. Fresh Mahi is really what we're talking about here. This Mahi-Mahi is a full flavored fish, it's nice and fleshy. When you look for fish, make sure it's not slimy, make sure it's clear. It should have some give to it as well it should look and smell like the fresh sea. Okay. For ceviche, it has to be. So, ceviche is a raw preparation cooked in lime juice. So, what I'm going to do is take the fish, okay, sharp knife to cut the ceviche and we kind of want to have even pieces going on with that. We've got some nice pieces of Mahi and I'm going to take that and just cut through a simple dice; okay; lots of good flavor. This is a beautiful dish; look a that, you can see the, see how fresh that is. That's really what we want to do. That makes the difference in flavor, in texture. It will cook evenly also that's why we're sort of cutting it into simple and easy pieces. So, I'm going to put that into the bowl here. Into this bowl also, I'm going to put in some fresh lime juice. Okay. These are key limes. Key limes actually have a lot of acidity, a lot of flavor. So, what we're going to do is take them and squeeze them, squeeze that right into he fish. Now, this will take quite awhile; so, I've actually cut and scows a couple. So, we've got that going in. So, what we want to do is now, mix that fish into the lime juice. And also, I'm going to put a little bit of salt into it, so it seasons through. So, the Mahi is marinating. It's going to take probably about 10/15 minutes to marinate this. Some people love to marinate ceviche for up to a day, it's a little long for me. I like the fresh fish flavor to it. But, either way, it's going to be wonderful. With that, we've got some peppers, some sweet peppers. I'm going to add into that a little bit of sweet yellow peppers and orange peppers into this, as well as some diced red onions, as well as a little bit of ginger. Okay. Ginger actually is a secret ingredient of ceviche. Ginger as a light crunchiness, lots of flavor and that's really what we want to make sure we do here. Okay. Now, I'm going to take this and mix this in. Okay. Look at that colors on this. This is magnificent. This is really what you want in ceviche. Picking the tops of, of these leaves and keeping the cilantro fresh, I keep it in water; so kind of having a little picnic party here; just picking, picking the leaves look like a little shredder. But, this is fun but you know what, it adds texture, it adds color and it adds lots of flavor. So, you're going to gather that up. See it's, it's fluffy; that's kind of what you want. You want that nice fluffiness and you put that into our bowl. Okay. Look at the colors going on there. Now, I'm going to season a little bit more with some salt and pepper and believe it or not, it's as simple as that. Presentation again, maybe take a nice pretty bowl. So, this is what I'm talking about with Mahi, fresh, simple, lots of flavor. I'm Chef Allen, a pleasure to cook with you today.

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