Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Mahi Mahi

Onion Mushroom Mahi Mahi

Ingredients

  • 2 tablespoons olive oil
  • 3 small onions, chopped
  • 4 cloves garlic, minced
  • 5 button mushrooms, sliced
  • 1 1/2 pounds mahi mahi
  • salt and pepper to taste
  • 1/4 cup white cooking wine
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Directions

  1. In a large skillet, heat olive oil and cook onions, mushrooms and garlic over medium heat until onions are transparent.
  2. Cut the mahi mahi into 3 inch long filets. Place the Mahi Mahi fillets over the onions, mushrooms and garlic. Salt and Pepper the first side of the filets to taste. Add white cooking wine and lemon juice.
  3. Cover and cook 4 to 5 minutes. Turn the filets over and salt and pepper the second side to taste. Cook 4 to 5 minutes or until fish flakes easily.
  4. Remove only the fish to a heated plate and keep warm until sauce is ready.
  5. In the same skillet with all the onions, mushrooms, garlic and cooking wine, raise heat to medium/high. Bring to a boil. Dissolve cornstarch in the 2 tablespoons of water; stir into skillet. Stir the sauce continuously until sauce thickens to desired consistency.
  6. Pour sauce over mahi mahi filets. Serve immediately.

Serves: 4


Bahamian Mahi Mahi

Ingredients

  • 2 pounds mahi mahi fillets
  • 1/2 cup dark rum
  • 1/2 cup fresh lime juice
  • 2 onion, sliced into thin rings
  • 1 lemon, sliced
  • 2 teaspoons dried oregano
  • 4 tablespoons butter
  • ground black pepper to taste

Directions

  1. Arrange the fish fillets in an oven proof 9x13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
  4. Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices.

Serves: 4

 

Grilled Mahi Mahi

Ingredients

  • 1/2 cup white wine
  • 1 shallot, minced
  • 2 tablespoons shredded Parmesan cheese
  • 2 cloves garlic
  • 1/3 cup chopped walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup packed fresh cilantro leaves
  • 1/8 teaspoon ground black pepper
  • 1 (12 ounce) jar roasted red bell peppers, drained
  • 4 (6 ounce) mahi mahi fillets
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt

Directions

  1. Preheat an outdoor grill for medium-high heat.
  2. Place the wine and shallot in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.
  3. Place the Parmesan cheese, garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper; process until smooth. Remove the cilantro pesto from the food processor and set aside.
  4. Place the red peppers into the food processor, pour in the wine reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with salt and pepper.
  5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.
  6. Whisk the butter, 1/8 teaspoon black pepper, and 1/4 teaspoon salt into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.

Serves: 4