Mahi Mahi (Dorado) Cayman StyleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:99.1 kcal
Proteins:1.4 g
Fats:7.9 g
Carbohydrate:7.1 g
Fibers:1.4 g
Sugar:3.8 g
Cholesterol:9.4 mg
Sodium:34.2 mg
Calcium:16.7 mg
Energy:154 kcal
Proteins:2.1 g
Fats:12.3 g
Carbohydrate:11.1 g
Fibers:2.1 g
Sugar:5.9 g
Cholesterol:14.6 mg
Sodium:53.1 mg
Calcium:26 mg
SIMILAR RECIPES
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Sea Bream with Saffron and Sherry Vinegar
Dorado (or other fish) cooked in a salt crust
Mahi Mahi (Dorado) Caprice
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INGREDIENTS
For 2 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
fillets of sea bream
15
ml
butter
15
ml
light oil
125
ml
thinly sliced onion
125
ml
thinly sliced red and green peppers
125
ml
crushed tomatoes
250
ml
fish stock or clam juice
2.5
ml
cornstarch dissolved in a little cold water
flour
salt and freshly ground pepper
METHOD
- Heat the butter and oil in a skillet;
- flour the fish fillets on both sides and season with salt and pepper;
- fry the fish in the skillet for at least 5 minutes per side, depending on the thickness of the fish; remove from the pan and keep hot;
- to the same skillet, add the onion, tomatoes and peppers; sauté for 3 minutes;
- add the fish stock and Tabasco and continue cooking 3 minutes longer;
- correct the seasoning;
- add the cornstarch and water to thicken; once the liquid comes to the boil, pour it immediately over the fish and serve.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
An original recipe from chefs Peter Grendel and Stephen Trench of the Grand Old House Restaurant in the Cayman Islands
This is a Caribbean specialty that has its side vegetables “built in.” For a heartier meal, serve it with a rice pilaf or pasta.
Mahi mahi, or dorado, is sometimes called “dolphin” in the Cayman Islands. You can substitute any mild white firm-fleshed fish, such as turbot, for the mahi mahi.
