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Mahi aka dolphin fish, is caught throughout the Bahamas, the Caribbean and Florida’s southern coast. Mahi is available by the side or in 4 oz or 6 oz vacuum-sealed portions at BFS. The firm, white meat is enhanced in flavour by citrus and bright, simple seasonings and simple presentations such as Fish Tacos, grilled over Caesar Salad, rice or pasta; in a Fish Sandwich or even Bahamian Stewed Fish.
It is best to remove the bloodline, which is the dark lateral stripe in the fillet and wash thoroughly with lime or lemon juice. The flesh will become tough the longer it is cooked, so Mahi is best when it is cooked quickly, such as grilled, broiled, pan-fried, deep-fried or stir-fried.
4 mahi mahi fish fillets
2 fresh limes 16 stalks asparagus 1 eggplant 1 zucchini 1 yellow squash 4 plum tomatoes 3 cloves garlic, crushed Balsamic vinegar Basso® olive oil Salt & finely ground black pepper
MIX IT UP with seasonal vegetables or favourites like broccoli and onions.
● Peel and slice eggplant into ¼” slices ● Slice zucchini and squash on the bias into ¼” slices ● Hull tomatoes and cut in half lengthwise ● Finely chop garlic
Cook Fish: Heat cast iron grill pan to medium high. Meanwhile, wash mahi fillets with fresh lime juice, rinse and season with salt, black pepper and more lime juice. Coat with olive oil then place in hot grill pan round side down. Mark well, turn over and cook until fillet feels firm. Remove fish from pan and keep warm.
Cook Vegetables: Place vegetables in a large bowl and season with garlic, salt and black pepper. Drizzle and coat with olive oil. Heat grill pan to medium. Add vegetables to hot pan and grill vegetables on both sides and mark well with grill marks. Remove to serving dish. Grill tomato cut side down until well marked, then turn over and let finish on round side. Add to serving dish Place 4 plates or a large serving platter to warm.
Finish: In a small bowl, mix together the balsamic vinegar and olive oil. Arrange the grilled vegetables on the plates in a fan pattern with the grilled plum tomatoes at the base. Top with the grilled group and garnish with asparagus. Drizzle with vinaigrette. Bon Appétit!