Mahi Mahi with Orange, Avocado & Onion Salsa
Serves 2.
2 mahi mahi fillets
2 teaspooons olive oil
Salsa
1 orange, cut and segmented
1/2 cup avocado, diced
1/3 cup red onion, finely chopped
1 teaspoon jalapeño pepper, minced
3 teaspoons fresh lime juice
Salt and pepper, to taste
Combine salsa ingredients gently, so as not to crush the avocado. Heat olive oil in a heavy medium-size skillet over medium-high heat. Sauté mahi mahi fillets until golden brown on both sides and cooked through, about four to five minutes each side. Transfer to plates and divide salsa among each fillet.
Seared Ahi Tuna with Avocado
Serves 4.
4 6-8 oz. grill grade Ahi tuna steaks
2 ripe avocados, sliced
Sauce
1 jalapeño pepper, seeded and minced
1/2 cup chopped cilantro leaves
3 teaspoons ginger, grated
3 cloves garlic, minced
1/4 cup fresh lime juice
1/3 cup soy sauce
1/4 teaspoon sugar
1/4 cup olive oil
Salt and pepper, to taste
In a mixing bowl, combine all sauce ingredients and stir to combine well.
Heat deep skillet over medium-high heat and coat pan with about four tablespoons of olive oil. Lightly salt and pepper the Ahi steaks. Sear tuna for a minute on each side. Pour half the sauce into the pan and coat the tuna. Transfer seared tuna to plates and garnish with the avocado slices and remaining sauce.
Variation: This method of preparation also works well when the tuna is served on a bed of salad greens; instead of garnishing the individual plates with the remaining sauce, pass it separately as a salad dressing.
Baked Mahi Mahi with Crab Sauce
Serves 4.
4 6-8 oz. mahi mahi fillets
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
2 oz. lump crab meat
1/4 cup chopped celery
1 avocado, chopped
Dash Worcestershire sauce
Salt and pepper, to taste
Preheat oven to 350ºF. Place fillets in a lightly buttered baking pan. Combine all other ingredients and spread evenly over the fillets. Bake until mahi mahi is cooked through, about 10 to 15 minutes.
Nana’s Irish Pub & Kitchen Tuna Salad
Recipe appears courtesy of Philomena O’Brien, proprietor of Nana’s Irish Pub & Kitchen.
Makes about 4 cups.
1 lb. Ahi tuna loin
1 cup finely chopped celery
1 cup finely chopped red onion
1 tablespoon Old Bay (adjust to taste)
1 to 2 cups mayonnaise
Poaching Liquid
2 cups Chardonnay wine
2 bay leaves
4 pepper corns
Juice of 3 lemons (or limes)
Cold water to cover fish
Place tuna in liquid and poach (bring up to heat and just simmer) for about 10 minutes, or a little longer, depending on the thickness of the fish. Flesh should be nearly opaque.
Allow tuna to cool in liquid. Then place it on a small rack to drain in the refrigerator. Flake tuna with a large fork (it should be dry and fully cooked) and mix in celery, onion, seasoning and mayonnaise to taste.
