Mahi Mahi With Black Olive Vinaigrette


The thing I love most about my favorite fish dishes? Usually, it’s an incredible sauce that really takes them over the top. Mahi Mahi is a firm, lean white fish that usually comes from Hawaii or the Gulf of Mexico. It has a flaky, mild flavor similar to halibut, that really shines when it’s dressed up with a squeeze of lemon or other complementary flavors. Helene Henderson’s new cookbook, Malibu Farm Sunrise to Sunset, includes the most flavorful grilled Mahi Mahi recipe I’ve ever tasted.

Don’t let the idea of prepping multiple sauces for the recipe intimidate you. They are super simple, come together in no time, and are beyond a doubt, worth it. Plus, you’ll want to have extra on hand for drizzling over, well, just about everything.

This recipe was part of the menu at our Malibu Farm Dinner Party at Helene’s house. Get the other recipes and read the full story here! 

Says author/chef Helene Henderson:

“Mahimahi is a firm, lean, white warm water fish and is currently on the sustainable list (see I am no expert, but I suppose that with ocean temperatures rising, warm water fish is more likely to remain a stable population than cold water fish. The sustainable seafood list will keep changing, but this sauce will work with any fish on the list.

“Mahimahi can be grilled, broiled, or sauteed. Just keep it slightly undercooked, as it can quickly become dry if cooked too long. But wait—no worries if you overcook it accidentally! We will smother it in delicious Black Olive Vinaigrette, and you will never know.” 

Scroll on for the recipe for this mouthwatering grilled Mahi Mahi recipe with black olive vinaigrette…

Reprinted from Malibu Farm Sunrise to Sunset by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2021 by Erin Kunkel.


Source link