I'd like to marinade the filets but am stuck. I don't want to mask the
delicacy of the fish but don't want to have it just sit there (without
adding anything.) Thoughts and ideas?

Note: A teriyaki-ginger-garlic marinade was already shot down as too
heavy-handed.

The Ranger
--
"Grits are akin to Elmer Paste with less flavor and more sand."

On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger" >
wrote:

>I'd like to marinade the filets but am stuck. I don't want to mask the
>delicacy of the fish but don't want to have it just sit there (without
>adding anything.) Thoughts and ideas?
>
>Note: A teriyaki-ginger-garlic marinade was already shot down as too
>heavy-handed.

Dry white wine and mustard.
Your favorite oil&acid salad dressing
Make you own teriyaki marinade and cut back on the soy & mirin.
Mix some herbs (chervil, savory, or cilantro), etc into some mayonnaise
and brush on.
Yogurt with a little Madras curry powder and cayenne mixed in.

"The Ranger" > wrote in message
...
> I'd like to marinade the filets but am stuck. I don't want to mask the
> delicacy of the fish but don't want to have it just sit there (without
> adding anything.) Thoughts and ideas?
>
> Note: A teriyaki-ginger-garlic marinade was already shot down as too
> heavy-handed.
>
I don't know how much fish you have to cover so here is
a ratio of ingredients that works very well for Mahi Mahi.
I make enough to cover the fillets and as much again to make
a reduction (add two Tbsp sweet butter) for basting and a sauce.
1/2 cup of filtered or bottled water
1 cup of GOOD Chardonnay.
1/4 tsp of fresh cracked black pepper
pinch of lemon zest
pinch of sea salt

On Wed, 4 Feb 2004, Tex_mex wrote:
> >
> I don't know how much fish you have to cover so here is
> a ratio of ingredients that works very well for Mahi Mahi.
> I make enough to cover the fillets and as much again to make
> a reduction (add two Tbsp sweet butter) for basting and a sauce.
> 1/2 cup of filtered or bottled water
> 1 cup of GOOD Chardonnay.
> 1/4 tsp of fresh cracked black pepper
> pinch of lemon zest
> pinch of sea salt

How about adding some lime and cilantro?

MK

"Michael L Kankiewicz" > wrote in message
...
> On Wed, 4 Feb 2004, Tex_mex wrote:
> > >
> > I don't know how much fish you have to cover so here is
> > a ratio of ingredients that works very well for Mahi Mahi.
> > I make enough to cover the fillets and as much again to make
> > a reduction (add two Tbsp sweet butter) for basting and a sauce.
> > 1/2 cup of filtered or bottled water
> > 1 cup of GOOD Chardonnay.
> > 1/4 tsp of fresh cracked black pepper
> > pinch of lemon zest
> > pinch of sea salt
>
> How about adding some lime and cilantro?
>
> MK
>

Next, toss out the wine and throw in a little tequila........

kili

On Wed, 4 Feb 2004 10:51:04 -0800, "The Ranger"
> wrote:

> I'd like to marinade the filets but am stuck. I don't want to mask the
> delicacy of the fish but don't want to have it just sit there (without
> adding anything.) Thoughts and ideas?
>
> Note: A teriyaki-ginger-garlic marinade was already shot down as too
> heavy-handed.
>

I'm going to shoot down the shooter and tell you it sounds
great... you don't have to make a heavy sauce, make it
light. It won't over power Mahi Mahi.

I must say that my absolutely favorite ways are

1. Plain - grilled over coals
<top with coconut & pineapple if you want to be fancy>

2. teriyaki (not bottled) - which you can broil in the oven





Practice safe eating - always use condiments

sf nobody writes:
"The Ranger"
> wrote:
>
>> I'd like to marinade the filets but am stuck. I don't want to mask the
>> delicacy of the fish but don't want to have it just sit there (without
>> adding anything.) Thoughts and ideas?
>>
>> Note: A teriyaki-ginger-garlic marinade was already shot down as too
>> heavy-handed.
>>
>
>I'm going to shoot down the shooter and tell you it sounds
>great... you don't have to make a heavy sauce, make it
>light. It won't over power Mahi Mahi.

Vietnamese-style caramelized. Fish sauce, cilantro, garlic and sugar.

A friend made this once, I thought it was great.

best,

Marc
>I must say that my absolutely favorite ways are
>
>1. Plain - grilled over coals
><top with coconut & pineapple if you want to be fancy>
>
>2. teriyaki (not bottled) - which you can broil in the oven
>
>
>
>
>

"The Ranger" > wrote in message
...
> I'd like to marinade the filets but am stuck. I don't want to mask the
> delicacy of the fish but don't want to have it just sit there (without
> adding anything.) Thoughts and ideas?
>
> Note: A teriyaki-ginger-garlic marinade was already shot down as too
> heavy-handed.
>
> The Ranger
> --
> "Grits are akin to Elmer Paste with less flavor and more sand."
>
>

Mahi Mahi is really good just brushed with olive oil and grilled (I use a
blood orange olive oil from O) and then spritzed with lemon or lime and
given a nice dusting of fresh ground pepper.
Wow, I really want some now.

kimberly