Mango Mahi with Polenta and mixed Veggies

Most of my recipes (by necessity) are fairly quick, just like my blog posts.  I don’t have a lot of time, so I’m guessing you don’t either.  There are times in life, though, when you have the need, or just the time, to make a fancier dish that requires just a bit more time.

We had some mahi-mahi that needed to be eaten, again, and I felt like cooking it up with some polenta, I also had some mangos and eggplants, and while that seems like a very odd combination, I found a couple recipes that I was able to meld and it turned out amazing!

The polenta with eggplant, onion and tomatoes came from this link at foodandwine.com and I made it just according to the recipe, so no need to rewrite it here, but the mango mahi was just based on another recipe with a few modifications, so here’s my version below:

Mango Mahi-Mahi

Ingredients:

  • 2 tbsp canola oil
  • 1 onion, sliced
  • 5 mini sweet peppers, sliced
  • 1 mango, julienned
  • 1 tsp salt
  • 2 tsp ketchup
  • 1 tsp sriricha
  • 1 tsp soy sauce
  • 1 tsp worcestershire
  • 1 tsp sugar
  • 1 tbsp white wine or mirin
  • 1/4 c water
  • 6 mahi-mahi filets

Directions

  • In a large saucepan with a cover, cook the onion and peppers in the oil until soft.  Add the mango and cook another minute. Sprinkle with 1/2 tsp salt.
  • In a bowl, combine 1/2 tsp salt, ketchup, sriracha, soy sauce, worcestershire, sugar, mirin and water to make a sauce. Stir, then pour over the onion mixture. Bring up to just a boil.
  • Sprinkle the mahi with a pinch of salt, then place over the onions and sauce mixture.  Spoon some of the liquid over the fish filets, then place cover over the pan and cook until the mahi is white throughout, probably 8-10 minutes depending on the thickness of the filets.
  • You can put this fish over anything, the original recipe was for soba noodles, but it would also be great over rice.  For this meal, it was placed on one side of the polenta with the veggies on the other side, and it was absolutely delicious!

    Maui Mango Mahi-Mahi with Polenta and Mixed Veggies

    Served in a pasta bowl, this fresh, Maui-caught Mahi-Mahi, with a mango topping, was delicious over polenta, with a side of mixed vegetables.

The Ultimate Fish Taco Recipe

Okay readers, I promised some fish recipes, but there has been no fishing since I’ve started blogging, so, I’ll just start posting my favorites, and will update with pics the next time they are made!

I love this recipe.  I could eat these tacos over and over again.  In fact, I do.

This originally appeared in Coastal Living Magazine, March 2005, modified over the years to fit our taste buds.  Don’t be intimidated by the long ingredient list for the tacos- it’s probably all seasonings you already have in your spice cabinet.  The other great thing about this recipe is all the parts can stand alone – put the zesty sour cream or salsa on anything.  We cook the fish on the grill (a cast iron griddle/pan is great for this), and if you toss flour tortillas on the grill during the last couple minutes, until they are barely getting toasted, the whole thing just melts in your mouth.  This recipe is also easy to double or triple if you are feeding a crowd!  (like, if you were going to cook up this guy- the fish, not the guy…)

The captain with his catch of the day

You can make a lot of tacos with this fish...

The Ultimate Mahi Mahi Taco Recipe

  • 4 (4-ounce) mahi mahi fillets
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • flour tortillas

Preparation

  1. Combine the spices and sprinkle over all surfaces of the fish. Grill fish over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.
  2. Grill the tortillas 1 to 2 minutes each side.
  3. Fill each tortilla with fish and top with Avocado Salsa and Zesty Sour Cream (recipes below). Serve immediately

Avocado Salsa

  • 1/2 cup chopped red bell pepper
  • 2 tablespoons minced fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1 avocado, diced

Preparation- Combine first 6 ingredients; cover and chill 30 minutes to 1 hour. Just before serving, stir in diced avocado.

Zesty Sour Cream

  • 1 cup sour cream
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon hot sauce
  • 1/4 teaspoon kosher salt

Preparation- Stir together all ingredients. Serve slightly chilled.

BUSY MOMMY TIP- You can make almost everything from this dish ahead of time.  Early in the day, mix together the seasonings, make the salsa (minus the avocado) and the sour cream, so when it’s time for dinner, just season the fish, and while it’s cooking add the avocado to the salsa.

This is a great recipe for entertaining, not too difficult but super tasty.  Goes great with margaritas and Jimmy Buffet playing in the background.