If you are looking for something a little on the sweeter side to prepare for a Valentine's Dinner, I have just the recipe, Mahi Mahi Rangoon. It is easy to prepare and takes less than one hour from start to finish, less if you choose not to marinade the fish for the full 15 minutes. I made this the other night for myself since Gordy was out of town, he is not a big fan of fish. I had picked up a Mahi Mahi fillet, with the intention of preparing Mahi Mahi Matecumbe, but when I got home, I realized I forgot the tomatoes. No worries, my second choice was Mahi Mahi Rangoon and it is so much easier to prepare! Perfect, I was exhausted from a day of running errands and shopping.
When I had it last October at Marker 88 in Islamorada, it was prepared with Yellowtail Snapper, not a problem, Mahi Mahi is a great substitution for snapper! I marinaded the fillet in fresh lime juice, Worcestershire sauce, salt and some white pepper for about 15 minutes. If you are rushed to get dinner together, you do not have to marinade the fish.
While the fish was marinading, I whisked together an egg, some milk and oil in a bowl.
In another bowl, I mixed together some flour and cinnamon.
It is best to brown the fish in clarified butter, but since I did not have any in the fridge, I made a quick substitution of 1 tablespoon butter and 1 tablespoon olive oil. Using clarified butter or a combo of butter and oil, raises the smoke point of the butter and keeps it from burning too quickly before your food is browned.
When the butter was melted, I dredged the fish in the flour and then
dipped them in the egg mixture.
I sauteed the fish on one side only for about 5 minutes, until lightly browned.
I placed the fillets on a baking sheet, browned side up, and baked them for about 10 minutes.
While the fish was cooking, I prepared my Rangoon Sauce. Since I was preparing dinner for just me, I cut the recipe in half. Also, I only had fresh pineapple in the fridge. The sauce is much better with mango and bananas and papaya, but I did not feel like running back out to the store.
I wiped out the skillet I browned the fish in and added some more butter. When it was melted, I added my pineapple chunks,
and sauteed them until lightly browned and then added 2 teaspoons of seedless raspberry preserves. I stirred it all gently for a few minutes, until the preserves melted and coated the fruit. To serve, I placed the fish on a bed of rice and topped it with the Rangoon Sauce and sprinkle with some additional cinnamon. Oh, this is a do over!
Mahi Mahi Rangoon
(adapted from Keys Cuisine)Fish
2 pounds Mahi Mahi or other white fish
1 tablespoon Worcestershire Sauce
2 tablespoons lime juice
1/2 Teaspoon salt
1/2 Teaspoon white pepper
2 Tablespoons milk
2 Tablespoons oil
1/2 cup flour
1/2 teaspoon cinnamon
2 tablespoons clarified butter (or 1 tablespoon butter and 1 tablespoon oil)
4 tablespoons butter
1/2 cup each diced pineapple, banana, papaya and mango
1/2 tablespoon red currant jelly or seedless raspberry preserves
Preheat oven to 450 degrees. Sprinkle fish with lime juice, Worcestershire sauce, salt and pepper. Marinate fish for 15 minutes. Combine the eggs, milk and oil in a bowl. In a second bowl, combine the flour and cinnamon. Dip the fish in flour and then in the egg mixture. Heat the clarified butter in a skillet and saute the fish on one side only. Place fillets on a baking sheet, browned side up, and bake for 8 to 10 minutes.
While fish is baking, prepare the Rangoon Sauce. Melt the butter in a skillet and add the diced fruit. Turn the fruit carefully with a fork to keep it from breaking up. Cream the jelly with a spoon to soften it and add to the pan. Stir gently for a few minutes.
To serve, place the fish on a serving platter or individual dishes and spoon the sauce over top.
This is also excellent with Snapper.