Mahi mahi is a perfect choice, if you are trying to find a marine life with a less fishy palate. Mahi mahi is the typical name for the yellowish-green cetacean fish. As the name dolphin fish is misinterpreted for the real dolphin, the name mahi mahi is used.
When prepared, this marine life is extremely tasty with a less level of 'fishy' taste. It is big with a firm white physical nature and a sweet taste. A regular mahi mahi might weigh over 11 kilos. With a big temple, these fish has various color schemes on their body. While they are very well served as fillets, there are numerous other methods of cooking mahi mahi.
Ingredients:
• Minced garlic - 4 cloves
• White cooking wine - ¼ cup
• Cornstarch - 1 tsp.
• Mahi mahi fillets - 1½ pounds
• Button mushrooms (sliced) - 6
• Small onions (chopped) - 3
• Fresh lemon juice - 1 tbsp.
• Olive oil - 2 tbsp.
• Water - 2 tbsp.
• Salt and pepper - as per taste
Instructions:
1. Cut the fish right into layers with a size of about 4 inches, and season them with salt and pepper.
2. Try to keep the fish strips apart.
3. Heat oil in a frying pan, and include sliced onions, garlic, and mushrooms.
4. Cook until the onions pale and get transparent.
5. Include wine and lemon juice, and cook for 6 mins, with the cover on.
6. Then, transform over the fish strips, and cook for another 4 mins.
7. Take out the fish strips from the frying pan, and place them on a plate.
8. Melt cornstarch in water, and put the solution into the frying pan.
9. Raise the heat and stir the mix until it changes to a sauce with the preferred uniformity.
10. You can serve the fish fillets with this sauce put over them.
• Minced garlic - 4 cloves
• White cooking wine - ¼ cup
• Cornstarch - 1 tsp.
• Mahi mahi fillets - 1½ pounds
• Button mushrooms (sliced) - 6
• Small onions (chopped) - 3
• Fresh lemon juice - 1 tbsp.
• Olive oil - 2 tbsp.
• Water - 2 tbsp.
• Salt and pepper - as per taste
1. Cut the fish right into layers with a size of about 4 inches, and season them with salt and pepper.
2. Try to keep the fish strips apart.
3. Heat oil in a frying pan, and include sliced onions, garlic, and mushrooms.
4. Cook until the onions pale and get transparent.
5. Include wine and lemon juice, and cook for 6 mins, with the cover on.
6. Then, transform over the fish strips, and cook for another 4 mins.
7. Take out the fish strips from the frying pan, and place them on a plate.
8. Melt cornstarch in water, and put the solution into the frying pan.
9. Raise the heat and stir the mix until it changes to a sauce with the preferred uniformity.
10. You can serve the fish fillets with this sauce put over them.
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