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VICTORY!!!
Jun. 1st, 2007 02:23 amI have solved the problem of cooking delicious mahi-mahi in 15 minutes or less.
Lemme splain. There's this giant bag of individually vacuum sealed frozen fish fillets from Costco that no one was eating. Because I'm the only one who really eats fish here. And I'm lazy. It doesn't just make itself delicious, like other fish. It's taken *while* to figure this one out.
experiment 1: slap fillet on George Foreman grill. Drizzle some canola oil over it. Sprinkle some allspice. Make some veggie stir fry on the side. It worked for salmon. It worked for sole. It produced a mahi-mahi dish so disgusting I actually thought there was something wrong with the fish we bought.
experiment 2: make sauce concoction out of olive oil, tarragon, balsamic vinegar, salt, a little water (this works well on certain bland white fish like tilapia—see previous entry under "cooking" tag) throw into pan. It tasted alright. Not great. Texture still off, though. By the time it was cooked all the way through it was really chewy.
experiment 3: actually thaw out fillet before cooking this time, make sauce concoction with sesame oil [ETA: even better with peanut oil, provided you're not allergic, and a dash of nutmeg], cayenne pepper, lime/lemon juice (not to be confused with lemonade), basil, salt, a little water, throw into pan. Taste -- much improved. Texture, mildly improved, but still chewy.
experiment 4: thaw it out, slice thinly into bitty pieces, same sauce concoction as last time. Flip bitty pieces over as soon as one side looks cooked (as in no longer translucent). Took, like, five minutes. And the texture was *perfect.*
Actually, had texture similar to well cooked tuna that I've eaten in the past. So I guess if I ever decide to buy tuna not from a can I will know what to do with it.
Note: I like cayenne pepper. I like that it's hot without taking over the flavor of the dish. You put wasabi in something and it tastes like wasabi. You put jalapeños in something and it tastes like jalapeños. Unless it's directly clashing with the dish, cayenne tends to just add bite. That said, I've been known to sprinkle it on grilled cheese sandwiches. So I think it's safe to say that for this dish, the cayenne pepper is optional.
No, I didn't get any writing done since my last post. Why do you ask?
Lemme splain. There's this giant bag of individually vacuum sealed frozen fish fillets from Costco that no one was eating. Because I'm the only one who really eats fish here. And I'm lazy. It doesn't just make itself delicious, like other fish. It's taken *while* to figure this one out.
experiment 1: slap fillet on George Foreman grill. Drizzle some canola oil over it. Sprinkle some allspice. Make some veggie stir fry on the side. It worked for salmon. It worked for sole. It produced a mahi-mahi dish so disgusting I actually thought there was something wrong with the fish we bought.
experiment 2: make sauce concoction out of olive oil, tarragon, balsamic vinegar, salt, a little water (this works well on certain bland white fish like tilapia—see previous entry under "cooking" tag) throw into pan. It tasted alright. Not great. Texture still off, though. By the time it was cooked all the way through it was really chewy.
experiment 3: actually thaw out fillet before cooking this time, make sauce concoction with sesame oil [ETA: even better with peanut oil, provided you're not allergic, and a dash of nutmeg], cayenne pepper, lime/lemon juice (not to be confused with lemonade), basil, salt, a little water, throw into pan. Taste -- much improved. Texture, mildly improved, but still chewy.
experiment 4: thaw it out, slice thinly into bitty pieces, same sauce concoction as last time. Flip bitty pieces over as soon as one side looks cooked (as in no longer translucent). Took, like, five minutes. And the texture was *perfect.*
Actually, had texture similar to well cooked tuna that I've eaten in the past. So I guess if I ever decide to buy tuna not from a can I will know what to do with it.
Note: I like cayenne pepper. I like that it's hot without taking over the flavor of the dish. You put wasabi in something and it tastes like wasabi. You put jalapeños in something and it tastes like jalapeños. Unless it's directly clashing with the dish, cayenne tends to just add bite. That said, I've been known to sprinkle it on grilled cheese sandwiches. So I think it's safe to say that for this dish, the cayenne pepper is optional.
No, I didn't get any writing done since my last post. Why do you ask?
