Mahi Mahi Maui Style
The Die-Hard, the Action and Start-Me-Up are the best fishing boats in Maui. While bill-fishing remains the top, mahi mahi, tuna and sharks can also be favorites, among other species caught. My favorite recipe with fresh mahi mahi is one made on Maui at the famous Mama’s Fish House Restaurant and Inn. This is adapted from their recipe.
- 2 Mahi Mahi fillets 5 to 6 oz.
- Hawaiian black or French (white) Sea Salt
- Fresh cracked black pepper
- 4 T. olive oil
- Egg wash (one lightly beaten egg mixed with 1/2 cup milk)
- 2 T. salted butter
- 1 T. fresh American parsley, chopped
- 4 oz. white wine
- 2-4 T. roasted macadamia nuts
- 1/2 of a fresh lemon
- 1 ripe papaya, seeded and cut into half
- 1 c. mango, peeled and medium diced
- 1 c. pineapple, peeled and medium diced
- 6 lychee peeled, seeded and chopped
- 2 T. Maui onion small diced
- 1 T. fresh cilantro chopped
- Fresh mint chopped add to taste
- Hawaiian alea salt to taste
- Fresh lemon or lime juice
To Prepare the Papaya Bowl and Fruit Salsa: Cut papaya in half and take out seeds with spoon, season each papaya half with Hawaiian salt and freshly squeezed lemon or lime juice then set aside. Next mix all the other fruit and remaining ingredients in a bowl, season with Hawaiian salt and fresh lemon or lime to taste. Put fruit salad in the papaya bowl and chill, until ready to serve.
To Prepare the mahi mahi Fillets: Season with kosher salt and black pepper. Dip fish in egg wash, then dust in flour. Heat sauté pan with olive oil at medium heat. When pan gets hot, place fillets in and brown one side (1-2 minutes) and turn over and brown other side (additionally 1-2 minutes), depending on thickness of fillets cooking time will vary, but do not over cook the fish. Next add the butter to the pan, parsley, macadamia nuts, lemon and wine. Shake the pan to incorporate the sauce. Reduce to anise sauce consistency then remove from heat.