Okay, so I was at the supermarket and they had whole mahi mahi. They were small for mahi mahi--about 3 1/2 lbs--but still a lot bigger than the whole fish I usually buy; that is, bass or trout usually running no bigger than a bit over a pound each. They were also very will priced. So I bought one. Now I have to figure out what to do with it!
It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. I may even have to cut the head off to fit it on my rather small webber grill. (I have the baby size.) Any ideas, folks? I'd kind of hate to end up cutting it up, but that may be the what I resort to.
On Jul 3, 8:49 pm, "Janet" <boxh...@maine.rr.com> wrote:
> Okay, so I was at the supermarket and they had whole mahi mahi. They were > small for mahi mahi--about 3 1/2 lbs--but still a lot bigger than the whole > fish I usually buy; that is, bass or trout usually running no bigger than a > bit over a pound each. They were also very will priced. So I bought one. Now > I have to figure out what to do with it!
> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. I may > even have to cut the head off to fit it on my rather small webber grill. (I > have the baby size.) Any ideas, folks? I'd kind of hate to end up cutting > it up, but that may be the what I resort to.
Get yourself to an ethnic market and buy a package of banana leaves, they'll be in a refrigerated case, ask. Prepare a stuffing with sauted veggies, bread crumbs, and some sort of shellfish; chopped shrimp, crab, fresh clam is excellent (cook the shellfish briefly), add some coco lopez if you like. Stuff the fish, douse it with fresh lime juice, and wrap in the banana leaves with knobs of butter... tie loosely with string and put it on your grill and cook with medium-low indirect heat for about 45 minutes per side. Serve with fresh tropical fruit (pineapple is good) and plenty cervesa.
>>> Okay, so I was at the supermarket and they had whole mahi mahi. >>> So I bought one. >>> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. >>> I may even have to cut the head off to fit it on my rather small >>> webber grill.
>>Do you have or have access to a grill? That would be the way I'd go. >>Michael
> Dear Michael "Dog3". Learn how to fucking read you dolt!
Since there is currently no manufacturer of "Webber" grills, one could assume he reads just fine.
>> On Jul 3, 8:49 pm, "Janet" <boxh...@maine.rr.com> wrote: >>> Okay, so I was at the supermarket and they had whole mahi mahi. They >>> were small for mahi mahi--about 3 1/2 lbs--but still a lot bigger >>> than the who >> le >>> fish I usually buy; that is, bass or trout usually running no bigger >>> than >> a >>> bit over a pound each. They were also very will priced. So I bought >>> one. >> Now >>> I have to figure out what to do with it!
>>> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. >>> I m >> ay >>> even have to cut the head off to fit it on my rather small webber >>> grill. >> (I >>> have the baby size.) Any ideas, folks? I'd kind of hate to end u >> p cutting >>> it up, but that may be the what I resort to.
>> Get yourself to an ethnic market and buy a package of banana leaves, >> they'll be in a refrigerated case, ask. Prepare a stuffing with >> sauted veggies, bread crumbs, and some sort of shellfish; chopped >> shrimp, crab, fresh clam is excellent (cook the shellfish briefly), >> add some coco lopez if you like. Stuff the fish, douse it with fresh >> lime juice, and wrap in the banana leaves with knobs of butter... tie >> loosely with string and put it on your grill and cook with medium-low >> indirect heat for about 45 minutes per side. Serve with fresh >> tropical fruit (pineapple is good) and plenty cervesa.
> That is a really good idea. I've used them once with success. Janet's > mahi mahi should be an easy fisht to prepare a stuffing for.
> Michael
That does sound good, but I can't see managing a total of 1 1/2 hrs of medium-low indirect grilling on my undersized tabletop charcoal Weber. (Grilling is not my forte, I admit.)
I may aim at a version that cooks faster, stuffed with only aromatics.
Janet wrote: > "Michael "Dog3"" <f...@good.hot> wrote in message
>> That is a really good idea. I've used them once with success. Janet's >> mahi mahi should be an easy fisht to prepare a stuffing for.
>> Michael
> That does sound good, but I can't see managing a total of 1 1/2 hrs of > medium-low indirect grilling on my undersized tabletop charcoal Weber. > (Grilling is not my forte, I admit.)
> I may aim at a version that cooks faster, stuffed with only aromatics.
How about steaming the fish? Personally, I'd stuff the belly cavity with mayo, lemon slices, tomato, onion, cilantro (or parsley), and garlic. Then I'd slather some mayo on the top side of the fish along with some more lemon wedges, possibly tomato, season with salt and pepper, wrap in foil, parchment or even banana leaves (if you can get them) and pop it in the oven or grill. I've had great success like that. It doesn't take long to cook that way, either.
> Janet wrote: >> "Michael "Dog3"" <f...@good.hot> wrote in message
>>> That is a really good idea. I've used them once with success. >>> Janet's mahi mahi should be an easy fisht to prepare a stuffing for.
>>> Michael
>> That does sound good, but I can't see managing a total of 1 1/2 hrs >> of medium-low indirect grilling on my undersized tabletop charcoal >> Weber. (Grilling is not my forte, I admit.)
>> I may aim at a version that cooks faster, stuffed with only >> aromatics.
> How about steaming the fish? Personally, I'd stuff the belly cavity > with mayo, lemon slices, tomato, onion, cilantro (or parsley), and > garlic. Then I'd slather some mayo on the top side of the fish along > with some more lemon wedges, possibly tomato, season with salt and > pepper, wrap in foil, parchment or even banana leaves (if you can get > them) and pop it in the oven or grill. I've had great success like > that. It doesn't take long to cook that way, either.
> kili
Brine the fish and smoke it @ 150-200F for several maybe 6 hours.
>> How about steaming the fish? Personally, I'd stuff the belly cavity >> with mayo, lemon slices, tomato, onion, cilantro (or parsley), and >> garlic. Then I'd slather some mayo on the top side of the fish along >> with some more lemon wedges, possibly tomato, season with salt and >> pepper, wrap in foil, parchment or even banana leaves (if you can get >> them) and pop it in the oven or grill. I've had great success like >> that. It doesn't take long to cook that way, either.
> Why mayo? I'd use a dijon type mustard. Instead of the cilantro I'd > use fresh tarragon. I'd leave everything else the same. There... > I've made substitutions ;o)
> Michael
And you're entitled. :~) Mayo on fish is kind of a Hawaiian thing. It makes the fish really moist, but you can't taste it or see it on the fish after the fish is cooked. It's just one way how I learned to prepare many types of meaty fish and I've grown to like it.
>>>>> Okay, so I was at the supermarket and they had whole mahi mahi. >>>>> So I bought one. >>>>> It's much to big to fry in my wok, as in [Chinese] Whole Crispy Fish. >>>>> I may even have to cut the head off to fit it on my rather small >>>>> webber grill.
>>>>Do you have or have access to a grill? That would be the way I'd go. >>>>Michael
>>> Dear Michael "Dog3". Learn how to fucking read you dolt!
>>Dear Abe, Sorry to offend you. I meant to say bigger grill. Now, please >>FOAD after you've crawled back under the bridge.
> But if I die, the world will be deprived of my obviously witty > observations and commentary. I just can't allow that to happen.
I'm sure we'd all manage to find a way to go on without you.
"kilikini" <kiliki...@NOSPAMhotmail.com> wrote in message
news:486e36db$0$17657
> And you're entitled. :~) Mayo on fish is kind of a Hawaiian thing. It > makes the fish really moist, but you can't taste it or see it on the fish > after the fish is cooked. It's just one way how I learned to prepare many > types of meaty fish and I've grown to like it.
> kili
Do you use the mayo even on the outside of a whole, unskinned fish?
"Janet" wrote: > "kilikini" <kiliki...@NOSPAMhotmail.com> wrote in message
> news:486e36db$0$17657
> > And you're entitled. :~) Mayo on fish is kind of a Hawaiian thing. It > > makes the fish really moist, but you can't taste it or see it on the fish > > after the fish is cooked. It's just one way how I learned to prepare many > > types of meaty fish and I've grown to like it.
> > kili
> Do you use the mayo even on the outside of a whole, unskinned fish?
Mayo is esentially oil, but with a wee bit of flavoring. When heated it de-emulsifies and goes back to it's liquid state. Slathering fish (or any meat) with mayo is really just a way to help keep it from sticking to the grill/pan... works especially well with non-oily seafood... works great with shrimp... and excellent for shark steaks. Painting the fish skin with mayo is a great way to prevent sticking and add a little flavor (mostly a bit of salt will remain)... and what do you think tartar sauce is? After cooking you'll never know there was any mayo, you won't see it and you wont taste it.
>> Mayo on fish is kind of a Hawaiian thing. >> It makes the fish really moist, but you can't taste it or see it on >> the fish after the fish is cooked. It's just one way how I learned to >> prepare many types of meaty fish and I've grown to like it.
> Hmmm... maybe I'll give it a try. For some reason mayo on fish does not > sound too appetizing to me. If you can't taste it and it makes the fish > moist... hell I'm game ;)
I can vouch for it not leaving any flavor. It is a good way to keep the fish from sticking and keep it moist and it clings a bit better than olive oil, which is our other alternative.
