The Cheap Gourmet

Baked Mahi Mahi Dinner for Two for Less Than $12

Baked Mahi Mahi is one of my favorite fish. I could eat mahi every day and never get tired of it. There are hundreds of ways to prepare it – baked, broiled, grilled, blackened, pan fried. Mahi mahi is also great for making fish tacos. I always pick up extra so I can have leftovers for mahi mahi tacos.

Baked mahi mahi is a great holiday meal. I plan to serve a mahi dinner for friends later next week and wanted to develop a festive salsa. While mahi tastes great on its own, fruit or veggie salsas compliment and accentuate the flavor.

The experimental dinner turned out so well that I had to share it with readers of The Cheap Gourmet blog. The salsa was a huge hit with my husband. Considering he is primarily a meat-and-potato kind of guy, it's not always easy to get overly creative in the kitchen. If he loves something, I know it is really, really good.

Living in Florida gives me year-round access to mahi mahi. If you are unable to find Mahi Mahi in your area, substitute with Wahoo, Tilapia, Amberjack or Chilean Sea Bass. The recommended serving of fish is 4 to 6 ounces. One pound will serve four people.

The following recipes will provide a baked mahi mahi dinner for two for less than $12. As much as I hate to admit it, I cheated and used canned green beans. Although I prefer fresh green beans, the selection at the store was pretty sad looking and I opted for the canned variety.

BAKED MAHI MAHI DINNER FOR TWO

FESTIVE HOLIDAY SALSA
Serves: 2
Prep Time: 15 minutes
Marinade Time: 30 minutes

INGREDIENTS:

½ Cucumber, finely diced
1 medium Tomato, seeds removed and finely diced
1/8 cup Red Onion, finely diced
2 cloves Garlic, finely diced
½ small Jalapeno Pepper, seeds removed and finely diced
5-6 sprigs fresh Cilantro, stems removed and loosely chopped
Juice of 1 Lime
1 Tablespoon Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste

DIRECTIONS:

Combine all ingredients in a small bowl, mix well, cover and place in refrigerator to marinate for 30 minutes.

BAKED POTATO POCKETS
Serves 2
Prep Time: 10 minutes
Bake Time: 30 minutes

INGREDIENTS:

2 medium white Potatoes, sliced
¼ White Onion, sliced
2 cloves Garlic, sliced
2 Tablespoons Extra Virgin Olive Oil
Mrs. Dash Seasoning, to taste

DIRECTIONS:

These potatoes are baked in a foil pocket. Prepare two 18-inch sheets of foil and place ingredients on top of one another. Pull sides together and create a flap that can be sealed by folding excess foil. Fold ends to create a seal.

1. Preheat oven to 450 degrees Fahrenheit.
2. Wash potatoes and dry. Slice into ¼-inch slices. Place potato slices in the center of each foil.
3. Thinly slice onions and garlic and place on top of potatoes.
4. Drizzle 1 tablespoon of olive oil over each mound of potatoes, onions and garlic.
5. Sprinkle with Mrs. Dash seasoning.
6. Wrap foil and place in oven. Bake for 30 minutes.
7. Remove from oven and carefully unwrap. Potato pockets will be steamy when opened, so keep fingers away from direct heat.
8. Transfer potatoes to serving bowl or place on individual plates.

 

BAKED MAHI MAHI FISH

Serves 2
Prep Time: 20 minutes
Bake Time: 10-12 minutes

INGREDIENTS:

2 4 to 6-ounce Mahi Mahi fish fillets
¼ cup Dale's Seasoning Reduced Sodium

DIRECTIONS:

1. Wash mahi fillets under cold water and pat dry with paper towel.
2. Add Dale's Seasoning to baking dish.
3. Place mahi mahi fillets, meat side down into baking dish and let marinate for 20 minutes. If the skin has been removed, flip mahi fillets after 10 minutes so each side soaks up marinade.
4. Place mahi mahi fillets in oven (skin side down) during the last 10 to 12 minutes of baking potato pockets.
5. Mahi fillets are ready when the meat is flakey and internal temperature is 145 degrees. Fish should not be cooked beyond 160 degrees, as it will become dry and chewy.
6. Remove mahi fillets from oven and transfer to individual plates.
7. Serve with festive holiday salsa on the side or placed on top of the mahi fillet.

Getting the Timing Right

The reason I am sharing this is because I did NOT get the timing right and was scrambling to make the salsa at the last minute. The festive holiday salsa can be made a day ahead if desired. The longer ingredients have to marinate, the more flavor you will achieve. At minimum, the salsa should marinate for 30 minutes.

1. Prepare festive holiday salsa.
2. Prepare mahi mahi fillets and let marinate in refrigerator for at least 20 minutes, but no longer than one hour.
3. Prepare potato pockets.
4. Prepare green beans. If using fresh green beans, allow ample time to clean, snap and cook. Fresh green beans can be steamed or grilled. Steaming takes between 15 and 18 minutes, while grilling takes about 8 to 10 minutes. Canned green beans only require 5 minutes to cook.

Other Mahi Mahi Recipes You Might Like

Gourmet Spicy Mahi Mahi Fish Tacos

Baked Mahi Mahi Fish Recipe

Gourmet Spicy Mahi Mahi Fish Tacos Recipe

The first time someone mentioned mahi mahi fish tacos to me, I turned up my nose and thought they had lost their mind. Seriously, fish tacos? Yuck! But, was I ever wrong and I'm certainly glad I was "brave" enough to give them a try.

My first experience with Spicy Mahi Mahi Fish Tacos was at the Ale House over in Daytona Beach, Florida. I was about 3 weeks into recovery from having extensive dental work done and my diet was still limited to soft foods. The only thing that concerned me about the dish was it was served with a red cabbage slaw, but I figured I could scrape if off if my healing gums weren't ready for that much chomping.

It was in love at first bite. I vividly remember the experience because I consumed the entire meal. It was the first "real" food I had eaten in 21 days. I savored every bite and attempted to figure out what spices the Ale House used to create this masterpiece of a taco.

Although the following recipe isn't exactly the same, it has a fabulous kick from marinade which is offset by the mildness of the Iceberg lettuce. My husband doesn't like red cabbage, so we opted for green lettuce instead. Feel free to use either because they both taste great!

GOURMET SPICY MAHI MAHI FISH TACOS
Makes: 8 tacos
Prep Time: 15 minutes
Marinate Time: 1 hour
Cook Time: 8 to 10 minutes

INGREDIENTS:

1/2 cup fresh Cilantro, chopped
3 Tablespoons Frank's Red Hot Sauce or Tabasco Sauce
1 teaspoon Kosher salt (or 1-2 teaspoons table salt)
1 Lime, juice only
1/4 wedge Iceberg Lettuce or Red Cabbage, shredded
1 medium Tomato, diced
1 cup Cheddar Cheese, shredded (optional)
1 Tablespoon Olive Oil
1 pound skinless Mahi Mahi fillet, cut into two 8-ounce fillets
8 small Flour Tortillas (or 4 large if you prefer to make these into burritos)

DIRECTIONS:

1. For marinade, combine cilantro, hot sauce, salt and lime juice in a medium bowl.
2. Add mahi mahi fillets to marinade and gently toss to cover.
3. Cover bowl  with lid or plastic wrap and place in refrigerator for one hour.
4. After fish has marinated, preheat oven to 300-degrees Fahrenheit.
5. Wrap tortillas in foil and place in oven.
6. Add oil to 12-inch skillet and heat on medium setting until oil begins to slightly ripple.
7. Carefully add mahi mahi fillets and cook 4 to 5 minutes per side. 
8. Transfer mahi mahi to a plate and separate fillets into bite-size pieces using a fork.

9. Remove tortilla shells from oven and unwrap.

10. Fill center of tortilla with mahi and top with lettuce, tomato and cheese.

 

11. Fold into a taco or wrap into a burrito and serve immediately.

You might also like The Cheap Gourmet's Baked Mahi Mahi Fish Recipe.

Rock Shrimp Stuffed with Asiago Cheese and Jalapenos

Rock shrimp stuffed with asiago cheese and jalapenos is the perfect summertime food. This delightful seafood dish can be cooked on the grill, under the broiler, on a flat top griddle or in a skillet. Talk about versatile!

Rock shrimp stuffed with asiago cheese and jalapenos makes a great appetizer and is perfect for entertaining. It also makes a great entree and can be paired with red potatoes, corn on the cob, baked beans, potato salad, green beans, seasoned rice or anything else you enjoy combining with shrimp.

Rock shrimp are deep water crustaceans, harvested in 120 to 240 feet of water. They have a hard exoskelton and taste similar to lobster. When preparing this recipe, you will need to remove the shell by using a pair of sharp kitchen scissors to snip the back of the shell away from the body and tail. Rock shrimp have a sand vein which can be removed by rinsing under cold running water.

NOTE: Prior to preparing the rock shrimp recipe, place 12 toothpicks in a small container filled with water. Soaking the toothpicks prevents them from burning and makes them easier to remove when the shrimp is cooked.You can also use wooden or metal skewers if desired. Place 3 to 4 shrimp per skewer and cook as directed below.

ROCK SHRIMP STUFFED WITH ASIAGO CHEESE AND JALAPENOS
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 8 minutes

INGREDIENTS:
24 Rock Shrimp, peeled and deveined
8 ounces Asiago Cheese, shredded
1 medium Jalapeno Pepper, seeds removed and minced
12 slices Bacon

DIRECTIONS:

1. Place 12 toothpicks or wooden skewers in a container filled halfway with water.
2. Wash shrimp in cold running water. Remove shell and butterfly shrimp by cutting lengthwise along the back, leaving tail section intact. Be careful not to cut all the way through. Pat dry with paper towel.
3. Finely grate asiago cheese.
4. Mince jalapeno pepper and mix with cheese.

5. Cut bacon slices in half.
6. Stuff each shrimp with 1 teaspoon of cheese mixture.

7. Wrap each shrimp with 1/2 slice of bacon and secure with toothpick or place on skewer.

8. Place shrimp on a broiler pan or grill and cook until bacon begins to crisp; about 4 minutes.
9. Turn shrimp and cook until bacon is done; about 4 minutes.
10. Transfer to plate and serve immediately.

All-Purpose Meat Marinade Recipe

Here's a recipe for an easy-to-prepare all-purpose meat marinade. You can use this marinade for white fish, chicken, turkey, red meat (it's awesome for London Broil), ribs, hamburgers, meatloaf and more. If you try it, stop back and let me know how you used it and how you like it!

All-Purpose Meat Marinade
Makes 1 cup

1/3-cup Soy Sauce (reduced sodium is a healthier choice)
1/3 cup Extra Virgin Olive Oil
1/3 cup Balsamic Vinegar
1/2 teaspoon Adobo Seasoning
1/2 teaspoon Kosher Salt
1 teaspoon Black Pepper, freshly ground

1. Using a small wire whisk, combine all ingredients together.
2. Place your choice of meat in a glass baking dish and pour marinade over meat. Flip meat and coat the other side.
3. Place meat in refrigerator for 30 minutes and no longer than 2 hours.
4. Transfer meat to oven or grill and cook until done.

Note: If using the marinade to season hamburgers or meatloaf, use just enough to moisten the meat. Otherwise, you'll end up with a liquidy mess that won't be pretty or edible.

Tip: You can double or triple the recipe and store in a shaker bottle. Store in the refrigerator and use to season rice, vegetables, potatoes, or whatever strikes your fancy.

Enjoy!

Food Wishes Video Recipes

I recently found an amazing cooking blog. It's called Food Wishes Video Recipes and it's owned by Chef John. This blog features step-by-step cooking videos for American Classics, Asian and French Cuisine, Desserts, Dressings, Pasta, Poultry and much more. It truly is a feast for the eyes!

At Food Wishes Video Recipes you will find an ever-growing collection of mouth-watering gourmet recipes including. A few of the delectable creations include:

Chicken Breasts with Herbs de Provence and Mushrooms
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
Mascarpone Brulee with Fresh Berries

If you love to cook, you're going to love this Food Wishes Video Recipes. Be sure to thank Chef John for sharing his cooking secrets!

Click here to visit Food Wishes Video Recipes blog.

Red, White and Blue Recipes for the 4th of July!

It's not too late to plan a bodacious red, white and blue menu for your 4th of July celebration. The Recipe Zaar offers an abundance of deliciously delightful concoctions that are certain to please your family and guests. You'll find everything from 4th of July Margaritas to Red, White and Blue Burgers and plenty of tastebud exploding desserts!

If you've never been to Recipe Zaar, you are missing out! Not only will you find thousands of mouth-watering recipes, you'll also be able to interact with other home cooks and chefs in the Recipe Zaar community, share your own recipes, and save recipes in a personal cookbook. Go check them out at www.RecipeZaar.com and sign-up for your free account today!

Photo by RecipeLink.com

Gourmet Crab Legs Recipe

Gourmet Crab Legs Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
2 pounds frozen King Crab Legs (you can use Snow Crab if desired)
1 whole Onion, chopped (yellow or white onion)
6 whole Garlic cloves, chopped
1 cup Dales Seasoning or Soy Sauce
1 cup Water

This recipe is best prepared using an electric roaster. If you don't have one, these can be prepared in a large stock pot. We start with frozen crab legs, so if using fresh you'll need to reduce your cooking time by about 10 minutes.

Instructions:

1. Preheat roaster to 425 degrees Fahrenheit.
2. Rinse crab legs in warm water to remove ice crystals.
3. Arrange crab in a single layer and place on roasting rack in the roaster.
4. Cut onion in half, than cut each half into thirds.
5. Place onion chunks around the crab legs.
6. Chop garlic and distribute evenly on top of crab legs.
7. Mix Dales Seasoning or Soy sauce and water together. Whisk to combine. Pour over crab legs.
8. Place lid on roaster and cook for 30 minutes.
9. Remove from roaster. Transfer to serving plate and serve immediately.

The onion is included for flavoring purposes only. However, if you want to eat them, feel free to do so. They have an amazing flavor!

Baked Mahi-Mahi Fish Recipe

Mahi-Mahi is also known as dolphin fish or dorado. It is a white fish that is mild in flavor and can be grilled, baked, broiled, poached, steamed, baked or fried.

When purchasing Mahi-Mahi, look for firm fillets, with red bloodlines. The meat ranges in color from white to dark brown. If you prefer fish that doesn't taste "fishy," choose fillets that are pink to light beige. The darker the meat color, the stronger the taste.

Mahi-Mahi tastes best when it is purchased fresh. It should be stored in the refrigerator at 32-38 degrees Fahrenheit, and used within two days. Mahi-Mahi can be frozen for up to four months. When freezing Mahi-Mahi, double wrap fillets and store at 0 degrees Fahrenheit. To thaw Mahi-Mahi fillets, place in refrigerator or run cold water over the fillets.

Here is one of my favorite recipes using this delicious fish. Enjoy!

BAKED MAHI-MAHI
Serves 2
Prep Time: 10 minutes
Bake Time: 25 minutes

2 6-ounce Mahi-Mahi fillets
1/4 cup Dale's Seasoning
1/4 cup Scallion, sliced
1/4 cup Tomato, chopped
2 cloves Garlic, minced
2 Lemon wedges, optional

Preheat oven to 375 degrees Fahrenheit.

Place Mahi-Mahi fillets in a glass baking dish. Pour Dale's Seasoning over Mahi-Mahi fillets and place in refrigerator for 10 minutes.

Rinse and dry scallion and tomato. Slice Scallion into thin slices. Chop tomato and mince garlic.

Remove Mahi-Mahi fillets from the fridge and top with Scallion, Tomato and Garlic.

Place in preheated oven and bake for 20-25 minutes.

Fillets are done when the meat easily pulls away with a fork.

Remove from baking dish, transfer to serving plate and serve immediately.

Squeeze fresh lemon juice over each fillet, if desired.