I think I’ll make mahi mahi tonight. Right now I’m thinking I’ll press each side into Cajun seasoning I mixed up a while back, frying for a four minutes in olive oil just below the smoking temperature, turning them and frying them for another two minutes, and then putting the pan in the oven at 400ºF for another five to seven minutes to finish off. I’ve only ever done this with salmon, but I have mahi mahi.
So what to have with it? Mac’n’cheese? That would be good. But what kind of veg? If I can find collard greens, I can cook a couple of slices of bacon and sauté it in the grease – maybe with some red pepper flakes in it. I don’t know if red pepper flakes would go well with the spiced fish, though. Zucchini, maybe? Prepared how? Green and yellow squash with onions? More of a Summer thing, and I don’t know what’s available now.
Sliced sauteed summer squash would be a good choice.
If they’re not available you might go with some other light vegetable like broccoli or cauliflower or snow peas. They all freeze well so they’re available year round.
I just don’t do a lot of cheese dishes with fish. When I do Prudhomme’s original blackened redfish, I find that a nutty flavored rice complements it well.
Since you recently had rice, think about some roasted potatoes. Or maybe some grits.
Steamed broccoli goes quite well with spicy fish. I also love brown rice with spicy fish, but if you’re not feeling rice tonight, a baked potato, with just enough butter for flavor, is also a good choice.
Rice is always good. I like it with greens, too, like red kale. If it’s already spicy, mustard greens might be too much.
I often top my Mahi Mahi with tropical fruit like this macadamia nut crusted version I did a few months back.
I used less Cajun seasoning on the mahi mahi than I do on salmon. It turned out very nicely. I admit I did make some ‘tartar sauce’ from mayonnaise and sweet pickle relish. We each had a piece and a half of fish, and two smallish (pre-packaged from Trader Joe’s) ears of corn.
