I am not a big fan of seafood, but this Mahi Mahi recipe was a special treat for me, prepared by a friend for a special occasion.
She assured me that I will not even taste the fish, and she was right.
Mahi Mahi is already a mild tasting fish, but the veggie vinaigrette seasons it further, masking the fish taste even more.
This dish may be served hot as a meal, or at room temperature as an appetizer. For best results, serve it the next day, so all the flavors have time to absorb and marry.
- 1 lb Mahi Mahi fish fillets (fully deboned)
- 6 carrots
- 2 celery stalks, chopped
- 1 leek, sliced
- 3 onions, sliced
- 2 garlic cloves, minced
- 1 tsp. Paprika
- 3 Tbs. tomato paste
- 2 bay leaves
- 4 Allspice peppercorns
- 1 Tbs. lemon juice, or vinegar
- pinch of sugar
- 1 cup of water
- Salt and black pepper to taste
- 1/2 cup flour
- oil for frying
- Cut each fish filet into 3 sections, top to bottom, to form small rectangles.
- Dry off by a paper towel, and season each with salt and pepper.Set aside for 30 minutes.
- Meanwhile, using a large eye shredder, shred the carrots and celery.
- Add to sauce pan, add 1/2 cup of water, and simmer, covered, for 10 minutes,gently stirring.
- Cut each onion in half, then cut into rings. Also clean and chop Leeks.
- Saute onions and leeks in 1 Tbs of canola oil for about 3 minutes, stirring frequently. Add chopped garlic, and saute another minute.
- Set aside.
- Season carrots/celery mixture with salt, pepper, and paprika. Mix in the tomato paste with the 1/2 cup of water, add to pan, and simmer 5 minutes longer. Season with lemon juice and sugar, to create slightly sweet-and-sour taste.
- Mix in the sauteed onions, add bay leaves and allspice. Set aside.
- Dip fish fillets in flour, until well coated on all sides.
- Heat 1 Tbs. of canola oil on medium heat, and fry fish on all sides to a golden color.
- Remove from frying pan onto paper towel to drain off any excess oil.
- Remove and discard the bay leaves and Allspice peppercorns from vegetable mixture
- Spread 1/2 half of the veggie vinaigrette on the bottom of a casserole dish, then lay side by side the fried fish fillets over the veggies. Cover the fish with remaining veggies.
- Cover and heat in the oven at 325 degrees F for 15 minutes, so the fish may absorb the veggie flavors and moisture.