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SurfinSapo · Posted: Fri Mar 06, 2009 9:37 am Post subject: Blackening Mahi Mahi Fillets

I found this idea at the Local HEB on Saratoga.
Take some Mahi Mahi Fillets and coat with Adams Cajun seasoning. Put some butter in a cast iron pan that is real hot. Blacken each side for about 3 to 5 minutes. Next Take some Cajun creole sauce and put it in the pan after this fillets are removed. Stir about 1/2 cup of heavy whipping cream on it and mix well... Serve the sauce on top of the fillets... Man this stuff rocks...
BTW, the wind was so strong that it almost knocked me down while walking back to my truck in HEB parking lot... Crazy!!!!

Youtube version if the below video doesn't work....

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snakecan2 · Posted: Fri Mar 06, 2009 9:43 am Post subject:

making me hungry..
I use Zatarans blackening seasoning,, like it better than old bays..
havent tried adams..
taking some seasoning when we head down to Aruba to eat some fresh Mahi Mahi and alot others.
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Fish and Hunt Baby.... so tight lines and clear scopes.

REEL BEAST · Posted: Fri Mar 06, 2009 10:12 am Post subject:

Oh yeah baby, that is looking good!
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panthera · Horse Mullet Joined: 26 Jul 2007 Posts: 185

DUDE, you gotta stop doing that so early in the morning. Now everyone here at work is hearing my stomach growl. I have tried most of the recipies you post and loved them all. I will do this one as well. keep sending them brutha.

robul · Full Grown Flour Bluffian Joined: 26 Jun 2007 Posts: 2677

store bought dorado or grassline caught? Smile

ironmanstan · Posted: Fri Mar 06, 2009 10:44 am Post subject:

no licking the screen you screen lickers. Very Happy

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I LIKE MINE FRIED.

o_brother · Posted: Fri Mar 06, 2009 11:40 am Post subject:

LOL I wonder if screen lickers are related to pot lickers.... Laughing

Thanks for the recipe Surfin.. Love it..

Mike
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Come out of the grass with your fins up.......

Bigun23 · Posted: Fri Mar 06, 2009 11:43 am Post subject:

I like mine uncooked.......(a tribute to IMS)!! Razz

That sure does look mighty tasty though. Cool

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GoinCoastal · Posted: Fri Mar 06, 2009 11:46 am Post subject:

I do like blacken fish but I really like drawn butter with it. That creole sauce looks good. Heck any sauce made with heavy cream is GOOD!!!!!

ironmanstan · Posted: Fri Mar 06, 2009 12:26 pm Post subject:

ladyfish · Posted: Fri Mar 06, 2009 1:14 pm Post subject:

Way to go ,Great video don't know what you for a living but sea food chef
would work, have a good one

putawaywet · Posted: Fri Mar 06, 2009 3:03 pm Post subject:

should've eaten the bee.. Very Happy

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Don't trust Whitey.
See a doctor and get rid of it."
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YaknBak · Posted: Fri Mar 06, 2009 7:57 pm Post subject:

Dude you are Bad to the Bone. Your stuff needs to be archived to the Tips and Recipes Section!! Hello!!!

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Hoggeman · Posted: Fri Mar 06, 2009 11:07 pm Post subject: Hells kitchen

Next time you might want to cut the fish in to some extreme bias shapes for presentation. Then blacken until you reach the color you desire the finish in the oven. Also you can reconstitute the sauce if it gets to thick. Feedback from Hell’s Kitchen Laughing

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Fin in the wind