Well, as long as it snowed earlier, I guess it’s time to break out the charcoal grill. So mahi mahi tonight.
How to season, how to season…?
I don’t have any sweetened juices, such as orange juice. I do have a fresh lemon. I have soy sauce, and teriyaki sauce. I have Cajun rub, and a Creole mixture I made plenty of. I have butter, salt, pepper, and garlic. The ginger was looking a mite sickly, so I tossed it.
Ideas?
Why does everybody seem to think that everything goes better with sugar?
I do a wicked good ginger garlic chicken that has no sweetening added - it is primarily about a quarter cup of sake, the microplaned off zest of one whole orange, about 1 tbsp, an equivalent amount of fresh ginger, and of smashed garlic, freshly cracked white pepper to taste [for me about 4 peppercorns] a good sized pinch of kosher salt to 2 leg/thigh quarters [for 2 people] put into a zippy bag and let macerate for about 4 hours. I see no reason this wouldn’t be good for mahi-mahi as well. [and you should just store the ginger root in a small jar of sake, keeps it from going wonky and flavors the sake as well.
Another marinade I like is -
put a large softball sized onion in a blender with about a golf ball sized amount of fresh ginger, and 1 cup of sake and blend until a puree. Pop into a small mason type jar and lid. Put it into the fridge and shake it daily for about a week. Run through a strainer lined with a coffee filter and toss out the solids. Mix with an equal amount of soy sauce. Keep in the fridge. Use in place of plain soy sauce in marinades or use as a dipping sauce by mixing with smashed garlic and a drop of sricha sauce.
sautee garlic, shallots, sesame oil, red pepper flakes, citrus zest, add a little bit of chicken stock and let it reduce. mount with butter. great sauce for grilled mahi
I ended up just marinating half in Soy Vey Island Teriyaki, and brushing the other half with butter that had been melted with minced garlic, chopped cilantro, and salt. The SO liked them both, but liked the latter better because it had a more charcoal grilled taste. For side dishes, I sliced a zucchini, a yellow squash the same size, a red pepper, and I chopped an onion and cooked it all in olive oil with salt and pepper; and white rice with peas and mushrooms cooked in chicken broth.
That sounds really good!