Mahi Mahi Kebobs - Gulf Coast Seafood - Recipes
Learn how to cook mahi-mahi as you watch chef Justin Timineri make flavorful grilled mahi-mahi kebabs. This delicious Gulf seafood species is firm and flavorful, making it the perfect grilled fish. Pair your kebabs with fresh Florida produce and a zesty citrus sauce, and enjoy this healthy seafood dish.
Pan Seared Red Snapper with Fennel Citrus Salad
Serves: 4
4 pcs. Red Snapper, fillets deboned
1 Fennel Bulb, shaved
2 Radishes, shaved
1 Baby Carrot, shaved
1-3” piece Seedless Cucumber, shaved
2 Blood Oranges, segmented (with juice)
6 sprigs Italian Parsley, leaves torn
1 Tbsp. Olive Oil
1 Tbsp. Forum 3-year Chardonnay Vinegar* or Sherry Vinegar
To Taste Salt
To Taste Controne Pepper or Piment d’ Espelette*
Garnish Apple Cider Caramel
Procedure:
1. Preheat oven to 425°F (218°C)
2. In a large bowl gently mix the fennel, radish, carrot, cucumber, oranges, parsley, salt, Controne pepper, oil & vinegar. Adjust seasonings accordingly. Set aside.
3. Preheat a sauté pan until it is almost smoking. Add oil and sear the fish skin side down first.
4. Once the skin gets crisp and golden brown, turn the fillet and sear the flesh side until golden brown.
5. Once both sides are seared, place on a sheet pan lined with parchment paper and bake in the oven until the internal temperature reaches 130 - 135°F (54°C - 57°C), approximately 6 minutes.
6. Rest for 2 minutes and then serve over a bed of the fennel salad.
Notes:
• Apple Cider Caramel - 32 oz. Apple Cider reduced to desired consistency. Approx. 4 oz.
• Work the fish in small batches, NEVER overload the sauté pan
• Pan must be smoking hot or fish will stick!
• Champagne Vinegar, White Wine Vinegar or White Balsamic could be substituted for the Chardonnay
• Hungarian Paprika or Cayenne can be substituted for the Controne or Piment d’ Espelette
• The dish also goes very well with Sea Bass, Scallops, Trout, Himachi, Skate Wing or Branzino
Grilling a Snapper Filet
Grilling an entire filet (yes, including the head and tail) is a terrific way to unlock the flavor of small fish, those weighing two pounds or less. In this video, I'll show you how I prepare and grill a yellow-tail snapper. How do I know it's a yellow-tail? Because there's a yellow line down the back of the fish. Videos are great ways to communicate, but I just wish you could smell the wonderful aroma of this fish as it grills. Of course, what I really wish is that you could let the grilled fish melt in your mouth. It's that tender.
How to clean and cook a whole fish - WHOLE FISH GREEK RECIPE
Whole fish is the most flavor that you will get from fish and this vid is a greek recipe for how to cook whole fish - this applies to speckled trout, snapper, striped bass (rockfish), sheepshead, flounder, and numerous other species. In this video we cook up a whole speckled trout greek style.
Feel free to add your own seasonings but here is what we used to season and cook this fish with:
Onions
Grape Tomatoes
Garlic Cloves, minced
Parsley
Rosemary
Thyme
Lemon
Olive Oil
Cook the fish on 400F and don't over cook it. Everything else is explained in this vid.
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