Mahi Mahi is a firm, white fleshed fish that's high in omega fatty acids and responds well to high heat cooking techniques. As such, it's an excellent choice for quick cooking on evenings when there just isn't time for a lot of time in the kitchen. One of my favorite ways to serve it is blackened with a seasoning blend I either mix together for the meal or make in bulk because I use it that much!
If you want to make a big batch of the blackening seasoning, try at least multiplying the ingredients by 4 (I usually multiply by 10 or 20) and pulse them a bit together in your food processor. Be careful removing the lid - I usually let it sit for about 5 minutes before I do that to avoid sneezing for the next half hour! This seasoning is great on fish, seafood, poultry, pork, and more. Having it on hand will not disappoint. For these mahi mahi fillets, you can skip the lemon at the end if you like, but I love the extra brightness it brings to your plate.
I like serving this tender, spicy fish atop shredded radish, cabbage, carrots, or the like. The fresh vegetables take on any seasoning or cooking fats that drain from the fish and make a pretty place to nestle the fish. Rice or potatoes are nice sides, as are sweet potatoes or even plantains. Pick something a touch festive that can be made alongside the fish for a quick weekday meal and you'll be thanking yourself the rest of the night for making such good choices. Enjoy!
Shishito Beef Udon Bowls
- 1 tablespoon toasted sesame oil
- 7 oz. udon stir fry noodles
- 1 lb. tenderized round steak, sliced thin - easier to do if the meat is slightly frozen!
- 8 oz. whole shishito peppers
- ½ cup sliced green onions
- 1-2 large carrots, coarsely shredded
- ½ teriyaki sauce
Heat the sesame oil in a large sauté pan or wok over medium-high heat. Add the udon noodles and stir-fry until slightly crisp and browned on the outside. Add the thinly sliced strips of steak and continue stir-frying until the steak is lightly browned. Add the peppers, onions, and carrots and stir-fry until the steak is cooked to your tastes and the vegetables are crisp-tender.
Remove the pan or wok from the heat and add the sauce. Toss well to coat and serve in bowls while still hot.
- Yields: 4 servings
- Preparation Time: 15 minutes