Something’s Fishy
Bee and Curly like to try new recipes now and again, and as she was searching for a delicious way to prepare mahi-mahi (fish) one night, Curly came across this recipe on foodnetwork.com. It has become our favorite way to make mahi-mahi. She made it one night when we had a large portion of Curly’s family and Bee’s parents over for dinner when Curly’s parents were in town visiting us. It was a big success, and everyone raved about how good it was! The fish stays moist and flakey, and the crunchy breading is Bee’s favorite part. The sweet and sour sauce is really good on its own, and we’ve even served it with rice and potstickers. We just wanted to share the recipe with all of you! Let’s hope we don’t get in trouble for posting it on our blog!
One minor adjustment, however, is that the bread crumbs stick to the fish better if you dust each piece of fish with flour then dip it in slightly beaten egg before coating it with the crumbs (we use Panko bread crumbs, thanks to Bee’s sister!).
Here’s the link to the website:
http://www.foodnetwork.com/recipes/sweet-and-sour-mahi-mahi-recipe/index.html
(Recipe courtesy of Cheryl Alters-Jamison & Bill Jamison, American Home Cooking,Broadway Books)
Sweet and Sour Mahi-Mahi
Sweet and Sour Sauce
- 1/3 cup sugar
- 1 1/2 teaspoons cornstarch
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 teaspoon minced fresh ginger
Fish
- Juice of 1 large lime
- 2 teaspoons Japanese soy sauce, such as Yamasa
- 1 1/2 pounds mahi-mahi fillets, cut into “fingers” about 3 inches in length
- About 1 cup dried bread crumbs
- Vegetable oil for pan-frying
- Hawaiian Chili Pepper Water (page 315), optional
Combine the sugar and cornstarch in a small saucepan. Whisk in 1/4 cup of water. Add the remaining ingredients and bring to a boil over medium heat. When the sauce thickens lightly, remove it from the heat. It can be used warm or at room temperature.
Drizzle the lime juice and soy sauce evenly over the fish pieces and let them sit for several minutes. Place the bread crumbs on a plate. Warm 1/4 inch of oil in a large heavy skillet. When a few bits of bread crumbs sizzle merrily and brown quickly in the oil, drain each piece of fish and coat it with (flour, dip it in slightly beaten egg, then) the bread crumbs. Saute the fish on all sides until the bread crumbs are golden brown and the fish flakes, about 5 minutes total. Serve the mahi-mahi immediately with the sauce drizzled over it or on the side for dunking. Serve with Hawaiian Chili Pepper Water for more pizzazz.
Thank you, thank you, Curly! We loved this fish dish and I am so happy to have the recipe. We bought a package of Mahi Mahi at Costco so we can try it out.
Sounds yummy! Could you use panko for the bread crumbs?
What a great suggestion! I think panko might even work better than traditional breadcrumbs. Panko is supposed to be great for fried foods, since it doesn’t absorb as much oil and stays crispier than traditional American breadcrumbs. I’m going to try it! Thanks!
We, too, loved it. And since I watched you fix it I know all your little secrets.
We made this for dinner tonight and it was wonderful!
We’re so glad you liked it! I made it for dinner a couple weeks ago, and Bee said it was the best so far. Panko works wonders as long as you dip the mahi mahi in flour and then egg before coating in the crumbs!