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Mahimahi recipe: Amazingly fast and easy way to cook this amazing fish

I had no idea how easy it is to steam fish until I watched the rouxbe.com video (below) and I had no idea how beautiful mahimahi looks…while alive. Luke, who actually cooked the fish for us today in a matter of 8 minutes, said that when he went on a fishing boat tour with his friend Howard the fisherman (back when we lived in Hawaii) he was amazed and horrified.

The mahimahi comes flying out of the water, struggling with the power and ferocity of a wild animal fighting for its life — makes sense, that was happening — and the color of the fish was shimmering and blue green and beautiful. But as the life force drained away, so did the color. By the time it lay still and lifeless, the once intense slice of rainbow was entirely gone and the fish looked grey and dull as if it never had been any different.

So here’s a video, courtesy of my friends at Rouxbe.com, on steaming basics that Luke applied to mahimahi. We bought the mahimahi frozen at costco for ridiculously cheap given that it’s wild caught and traveled thousands of miles to get to us, and thawed it out in the fridge the night before cooking. We steamed it for 8 minutes and let it sit for another 10 accidentally just because it took that long to make the sauce.

Rouxbe.com also has a lot of wonderfully short and inspiring recipes and videos on how to make a yummy sauce to top your fish. Here’s what we did today:

Tarragon beurre blanc sauce for (almost any) fish fillet

Ingredients

  • 1 tbsp shallots
  • 1/4 cup white wine
  • 8 tbsp unsalted, cold butter
  • lemon juice (to finish)
  • salt (to taste)
  • white pepper (to taste)
  • Tarragon, chopped 1/2 Tbsp if dried, 1 Tbsp if fresh

Directions:

  • Before preparing the sauce, cut the butter into tablespoon-size pieces and keep cold in the refrigerator.
  • To prepare the beurre blanc, first mince the shallots. Place a small saucepan over medium heat and add the shallots and the wine. Reduce the liquid by about two-thirds until it reaches a syrupy consistency.
  • Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion.
  • Once all of the butter has been incorporated, season with salt and pepper to taste. You may want to add a few drops of lemon juice to brighten the flavor of the sauce.
  • Monitor the sauce closely. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm.
  • Whisk the chopped tarragon into the sauce. Pour over top and serve immediately.

When considering how to cook fish, think steam.

Steaming fish is a safer, healthier, and more cost effective way to cook fish than frying for a few reasons.

  1. You can’t burn it
  2. The fish need not contact your steamer if you’re worried about metal contamination. Just lay it on a bed of sliced lemon
  3. It won’t stick to the pan so you won’t have any losses that way
  4. Your sauce can be made separately, and because you’re not also needing to cook your fish at the same time, you can apply a minimal amount of heat, just enough to melt the butter or blend the flavors

Dr. Cate

With over two decades of clinical experience and expertise in genetic and biochemical research, Dr. Cate can help you to reverse metabolic disease and reshape your body.

This Post Has 6 Comments

  1. Jason
    I’ve been informed by Chef Luke that what you suggest is actually what he did. Thanks for pointing it out and I’ve changed the post to reflect those safe practices.

  2. I like the recipe. I have a bamboo steamer that can be set up and does the trick, without the metal issue. The only thing that I might add to the recipe (or more the write-up) is the caution about thawing the food out. A couple hours on the counter might not seem like much, but it is not the healthiest way to thaw the food. I prefer to thaw it in the refrigerator, gently overnight. The resoning for this is 1: Food safety – the food is in the danger zone for too long, and 2: The ice crystals melt to quickly, making the fish’s protein structure weaker. You will get better results from a slow thaw.

    It’s just one of those touches I feel is important.

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