Monday, August 16, 2010

Spanish Style Mahi Mahi

Do you ever make spur of the moment meals?  Inspiration coming from your fridge.  Or pantry.  Or both.

Well that is how this recipe evolved.  I knew I was making mahi mahi.  I knew I wanted to do something sightly different, not just the olive oil-salt-pepper combo.  So I looked around and saw:
  • Garlic (always in our house)
  • Salt and pepper
  • Paprika
  • White wine
And a fish was born. 

Spanish Style Mahi Mahi (by Kim De)

2 Mahi Mahi filets
2 large (or 4 smaller) cloves of garlc
1 cup dry white wine
1 Tablespoon Spanish paprika
2 teaspoons sea salt
1 teaspoon black pepper
1 Tablespoons + 2 teaspoons olive oil

Peel and gently crush the garlic.  Carefully rub the open garlic over both sides of the filets.  Put the filets in a shallow dish or large zip-style bag.  Pour wine and 1 T of oil over the fish, turning to coat both sides.  Add more wine if your filets are large and not covered by the wine.  Toss in the garlic cloves.  Marinate at least 2 hours in the refirgerator.

When it is time to cook, mix the salt, pepper and paprika.  Remove the fish from the marinade. Rub paprika mixture on both sides of the fish.

Heat a skillet and the remaining 2 t of oil to medium heat.  Add the fish and cook 2-3 minutes, or until beginning to brown.  Turn over and cover, continuing to cook another 2-4 minutes or until flakes with a fork

Serve over wilted greens.

Note: Lemon juice can be added to the wine mixture, but not until the last 15 minutes of marinating.  Adding it too soon will begin to cook the fish.

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