We have been eating a lot of mahi mahi lately because it’s a wild fish that is easy to obtain and we enjoy its pleasant flavor and texture. Only your imagination and what you have on hand are the limits on how to prepare it. How about starting with a roux? It’s delish with fish.
Looking into my refrigerator, I saw that I had a bell pepper and celery that needed to be used. So after chopping it up along with some onion, I made a quick roux by whisking together over high heat about a tablespoon of butter and a tablespoon of flour. Over the course of a few minutes, this mixture becomes progressively brown. The darker the roux, the deeper the flavor. I let it get to be about the color of dark chocolate before adding the chopped vegetables and continuing to whisk to stop the browning process. You could make a lighter golden roux if you prefer. Just be sure to stop before it turns black and add chopped vegetables immediately.
Once the vegetables had begun to soften, I added some shrimp stock that I had in the freezer. Chicken stock, vegetable stock or water would be fine. Just give it some flavorful liquid to make a sauce and continue cooking over low heat for 10 minutes or so.
Cooking the Fish
Then I seasoned the fish with saffron, oregano and salt before putting it into the skillet and covering. About 8 minutes covered is all it took to cook through, turning halfway through once the fish looked a little dry/opaque around the edges.
As you can see how the fish flakes in the middle with a fork, it is done, but not overcooked. It has a silky, luscious texture, which is how fish should be. If you’re new to cooking fish, start testing it before you think it’s done. If it needs more time, cook it a little bit more and test again. You will get the hang of it quickly enough if you’re willing to develop your instincts and trust them. I am here to help!
How have you been preparing fish lately?
Roux and Veggie Ingredients:
- oil or butter
- flour
- onion
- celery
- bell pepper