Tuesday, June 26, 2012

Blackened Mahi Mahi w/Sweet Chili Mayo

Mahi Mahi (also known as dolphin fish) is a mid-size game fish found throughout the waters of the southern Pacific, and off the coast of Central and South America.  

It's definately one of my favorite fish dishes to prepare because when cooked properly its very mild in taste, flaky and oh so moist.

Today I wanted to serve it up a little more creative than just adding it to a bed of spinach or smothering it under corn and salsa. I had a some Pillsbury grand biscuit laying out in my refrigerator and I whipped up a batch of sweet chili mayo to compliment my meal.


4 Thick-slices Mahi Mahi fillets
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Dried thyme
1 teaspoon Ground black pepper
1 teaspoon Cayenne pepper
1 teaspoon Dried basil
1 teaspoon Dried oregano
1 teaspoon Salt
1 teaspoon Ground white pepper
pepper flakes (optional)
Lettuce leaves
Sliced onions
Large mixing bowl
Cast iron skillet
Butter
Clean dish



Directions:
Prepare your spice mixture for application to the mahi mahi according to your taste preference. Most blackening season recipes contain the same basic ingredients (so if you already have some on hand, go ahead and use it).
Use one teaspoon of each spice for your first attempt and adjust the recipe to suit your preference as you learn the taste and effects of each ingredient. Blend paprika, garlic powder, onion powder, dried thyme, ground black pepper, cayenne pepper, dried basil, dried oregano, salt and white pepper in a large mixing bowl.

Rub each side of your mahi mahi fillets with butter and dip them into the blackening spice mixture bowl. Cover both sides of the fish completely with spice and place the fillets onto a clean dish.
Heat your skillet on a high flame until it is extremely hot). Place the mahi mahi fillets onto your heated skillet and cook for about  6 minutes on each side.
While fish is cooking, rinse and dry lettuce and slice onions to build your sandich.
Once fish is cooked, Remove the fish from the pan using your spatula, build your sandwich and serve hot.




 
Preparing Buns:
1 container Pillsbury Home-style Grand’s whole wheat biscuits (regular is fine)
Open can of biscuits and lay each biscuit on a flat surface and using a rolling pin, slightly fatten each biscuit to resemble a round patty. Once it’s flattened, spay a cookie sheet with non stick spray and bake as directed.


 




 
Preparing Sweet Chili Mayo
4 tablespoon mayo
2 teaspoon olive oil
Salt and pepper to taste
dash of paprika
2 tablespoon sweet chili sauce
Hotsauce to taste
Combine all ingredients together and serve on top of sandwich


 



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