![]() ![]() You may also want to consider my Cream Style Corn or Cream of Peas. ![]() I also recommend my easy Strawberry Spinach Salad, my quick Green Beans Almondine, or my Cast Iron Brussel Sprouts. I served mine over Lundberg Jubilee Rice along with a simple spring mix side salad. Serve this baked mahi mahi recipe with rice or pasta and a side salad or green vegetable. Although the word originated in France in the mid-nineteenth century, the technique is used in cuisines throughout the world. It's still okay to eat, but may not be as enjoyable or flavorful. In the culinary arts, the word 'amandine' (pronounced 'ah-mahn-DEEN') refers to a dish that is prepared with sliced, slivered, or whole toasted almonds. If it's overcooked, however, it will be a bit chewy. It's better to err on the side of softer, as you can always cook it a bit more. Properly cooked fish is tender and soft but not overly soft. If your fish is overcooked, it will be tough. If it happens to curdle a bit, this won't affect the taste - just the look of it. You don't want the cream to boil (as it will curdle and not be as smooth), but it's okay to get hot enough to bubble. What I mean is - get it just starting to bubble and then remove it from the heat. ![]() Get the sauce mixture a bit bubbly, but don't boil. Melting the butter first is pretty important, so that you can then mix the rest of the ingredients thoroughly, making a nice pourable sauce mixture. The lemon butter sauce is the secret ingredient to making this baked mahi mahi supreme! It's simple to make but full of flavorful ingredients that will take your fish to the next level. You can also opt to leave the skin on and position the fish skin-side down when cooking. It will be easier than removing from fully thawed fish. If it's partially frozen and still has the skin on, take this time to remove the skin with a sharp knife. Just make sure that your mahi is mostly defrosted when beginning the cooking process. The fresher your fish, the better your baked mahi dish! I actually made this recipe the first time with fresh-and-never-frozen mahi mahi.īut the second time, I used frozen, and the results were the same. The lemon and cream sauce will help with this, but getting both right will result in spectacular results. However, beware of overcooking, as this will leave your fish dry and less flavorful. It's a larger fish, so it's not as easy to overcook as some smaller fish like flounder. Mahi mahi is a very delicious white fish that's similar in texture (in my opinion) to salmon. olive or avocado oil (or oil of choice).1 pound fresh mahi mahi, skin removed (four 4-ounce portions).Great served over rice, pasta, or all by itself with a side salad or vegetables of choice. With the sumptuous creamy lemon butter sauce added before baking, you will have a flavorful fish dinner ready in less than an hour. This oven baked mahi mahi recipe is so simple and delicious you won't believe it! Also very quick - taking only 30 minutes start to finish! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |