Mahi Mahi in Basil Butter

Mahi Mahi in Basil Butter

It’s been a while since I have been online. Missed all the action dearly but was thinking of all friends honestly 🙂 !

Didn’t quit cooking though 😀 . Delicacies were dished out every time I managed. This one is the amazing mahi mahi which is a native of Hawaiian pacific. Absolutely cherish this whenever I can. Since the fish is delicate, we use less number of strong spices here and blend in the perfect texture and flavor. Super easy to make, go ahead, read on and enjoy !!

….need to know (food details)

  • Number of people served : 2 appreciative connoisseur
  • Preparation time : 20 minutes
  • Serving size : Couple of forkfulls should excite the soul 🙂

….and we need (ingredients)

  • Mahi Mahi Fillet, 1 : This fish has a nice mild pinkish sweet and firm meat. I always go for fillets in Mahi Mahi since the fish has such a thick skin. The thick skin actually helps it endure the harsh west pacific waters. Mahi Mahi is also a source of all amino acids that our body needs.
  • Table Butter, 2 tablespoons : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine. 
  • Salt, coarse sea salt : Best and most authentic for this dish.
  • Ginger Garlic paste (coarse), 1 tablespoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  •  Basil broke, 1 bowl fresh : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Parsley, 1 tablespoon : Parsley grows great in my tubs. They fight diseases, cancer, inflammation and most of all bad breath 😉 since they are a great breath freshener.
  • Some sauteed veggies, 1 tablespoon : I used some chopped carrots and a couple of beans resting in my fridge for long.

….time to cook ‘n roll (preparing instructions)

  • Wash and slit the fillet softly. Mahi Mahi is a soft and sweet fish. Let’s keep it that way.
  • Using a  mortar & pestle crush the ginger garlic with a pinch of salt to make a coarse ginger garlic paste. It will be fresher and stronger then the pre made one.
  • In the same mortar and pestle, mildly crush the basil leaves. Too much force here will lead to loss in flavor, use light hands here.
  • Now heat a pan on medium heat. Melt the butter on it.
  • When the butter melts add required amount of salt and add basil now. Cook on medium heat for 3 minutes. Soon the basil will discolor and the flavor will transfer in the butter.
  • To this, add the ginger garlic paste and mix well. Cook on medium heat for 2 minutes more. Do not get tempted to add water.
  • Now place the fish fillet in the pan. Cook well on medium heat for 10 minutes turning twice. By now the butter would have thickened considerably.
  • Serve your delicacy hot after garnishing with chopped parsley and some steaming veggies for the works.

Storage : No way jose’ !

Missing Something ? : Keep It Simple Sir 🙂

 

Ginger Garlic Mahi Mahi in Soy Sauce

Ginger Garlic Mahi Mahi in Soy Sauce

I recall asking a top Delhi restaurant, why they served a small crusty fillet on a large platter and embarrassing the waiter there. Now when I sat back to serve the Mahi Mahi fillet myself, I couldn’t think of any better than the same setting to magnify the little fillet with a power punch of flavors 🙂 . This Mahi Mahi was so different from the other fish I’ve prepared so far that I intend to reserve it for special instances only. Deserving exclusivity !!

…..need to know (food details)

  • Number of people served : 2
  • Preparation time : 10 minutes
  • Serving size : 2 to 3 forkings each

….and we need (ingredients)

  • Mahi Mahi fillet 1 : This fish has a nice mild pinkish sweet and firm meat. I always go for fillets in Mahi Mahi since the fish has such a thick skin. The thick skin actually helps it endure the harsh west pacific waters. Mahi Mahi is also a source of all amino acids that our body needs.
  • Butter 1 tablespoon : Good butter has high soluble fats which are a better grease than margarine. It gives a mild salty taste to the fillet.
  • Lemon Juice 1 tablespoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
  • Garlic Cloves Chopped 1/2 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Ginger paste 1/2 teaspoon : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
  • Black Pepper powder 1/8th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Basil broken 1 teaspoon : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Soy Sauce 1 teaspoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
  • Oil 1 tablespoon : Use any tasteless and odorless light grease 
  • Salt : to taste. use sea salt for best flavors.

….let’s cook ‘n roll (preparing instructions)

  • Mix the butter, lemon juice, black pepper, ginger paste and sea salt well.
  • Smash the garlic lightly with a pestle and add to the spice mix alongwith basil leaves.
  • Mix hard, mix well and maintain the raw essence in the mix.
  • Heat oil in a small pan for a minute and then add this spice mix. Cook on low heat for a couple of minutes.
  • To this add the fish and the soy sauce. Actually, gently place the fillet amidst so as to avoid breaking it.
  • Cook on low heat for 6 minutes turning after every 2 minutes.
  • Now serve hot dressed with some parsley.

Storage : Whaaaatt, you’re cooking just 1 fillet !!

Missing Something ? : Can’t change this one. No variation in timing, ingredient and their proportions.