My dad is a great chef. He can make anything…and I’ve yet to see him use a recipe. I like to think that is where my spontaneity in the kitchen came from. He taught me to be fearless and for that I am forever thankful.
My mom, on the other hand, is the one who first succeeded in making me eat fish. She made salmon (the gateway fish) and smothered it in raspberry chipotle sauce. Delish! I still have dreams about that salmon. And that sauce. So after learning to love salmon, I moved on to other fish. Tuna steaks, tilapia, flounder, and Mahi Mahi aka Dolphin. Not Flipper. Don’t worry I was confused too.
One night my dad whipped up this marinade and naturally, I tweaked it. This is delicious on salmon as well.
Dad’s Citrus Mahi Mahi
What you’ll need:
1 fillet of Mahi Mahi
¼ of a small onion, diced
5 button mushrooms, roughly chopped
5 cubes of pineapple
For the marinade:
1 gallon size Ziploc bag
½ cup orange juice
1/3 cup soy sauce
5 cloves garlic, minced (you can add less or more…me dad likes the garlic!)
Defrost your Mahi Mahi if needed. Pour marinade into gallon Ziploc and gently squeeze bag to mix everything together. Place fillet into bag, seal, and put the whole lot into the refrigerator for 30 minutes. 15 if you can’t wait. 10 if you’re starving.
*Make sure that the marinade is covering the fillet, if you’re lacking add more orange juice or soy sauce depending on your preference of salty or sweet.*
Heat up a frying pan on medium heat with olive oil or Pam and pour the fillet and marinade into the pan.
Cook covered for 2-4 minutes each side, depending on thickness.
When fish is done cooking remove it from the pan and add onions and mushrooms into the marinade goodness. Cook until the sauce gets gooey and thick, then add a splash of red wine to deglaze the pan. (You can use water too, but it doesn’t add the same rich flavor)
Once the mushrooms and onions are done pour them over the top of your fish. Garnish with pineapple and season with salt and pepper to taste.
Enjoy the deliciousness!