Usually I'm an enthusiastic grocery shopper. If anything, my problem is that I grab too many bright and shiny items off the shelves and throw them willy nilly into my cart. Like the humongous 2 pound ruby red pomegranate sitting on my counter. But yesterday I was completely uninspired. I circled around aimlessly, and eventually found myself staring blankly at the fish counter, just about to buy salmon (again) when a bikini clad imp of spring break must have alighted on my shoulder and whispered a suggestion in my ear.
This dense, mild white mahi mahi is perfect for soaking up these Cuban flavors. I marinated the fish in dark rum, lime juice, fresh mint, sea salt and black pepper. The Pineapple Salsa packs the heat for this dish. It's got a chopped serrano chili along with the lime, mint and more rum. The pineapple also provides that touch of sweetness that every good Mojito needs.
This is a quick recipe because the fish only marinates for about 30 minutes. Just enough time to throw together the salsa and pre-heat the oven.
This salsa adds to the growing list of varieties I've tried here on the blog. I'm a huge believer in the power of salsa to liven up a plate of just about everything. I like that this one is limited in flavors, but they are big ones. When you think about it, pineapple has one of the most explosive flavors of all the fruits. Add lime, mint, Serrano pepper, and rum and it just doesn't get any better.
Mojito Mahi Mahi
oven to 400
2/3 lb mahi mahi
1 Tbsp dark rum
juice of 2 limes
zest of 1 lime
3 Tbsp chopped fresh mint
sea salt and fresh cracked black pepper
sliced scallions for garnish
- Marinate the fish with the rum, lime juice, zest, mint and salt and pepper. You can do this is a zip lock baggie or in a covered dish. Leave the fish in the refrigerator for 30 minutes, turning the fish once or twice in the marinade during that time.
- Take the fish out of the marinade and reserve the marinade for later.
- Drizzle a baking dish with a little olive oil and place the fish on top. Bake for about 20-25 minutes until the fish is done. Pour the reserved marinade over the fish about halfway through the baking.
- Serve the fish with Pineapple Salsa, and garnish with some sliced scallions, and more fresh mint and lime zest. Pour any juices left in the pan over the fish as well.
1/2 lb fresh pineapple, cut in small dice
1 Serrano pepper, sliced or finely minced, seeds and all (leave out the seeds for less heat)
juice of 1 lime
1 Tbsp dark rum
some fresh mint leaves, finely sliced (about 2 Tbsp, give or take)
salt and fresh cracked black pepper to taste
- Mix everything together in a small bowl. Taste and adjust the seasonings.
Remember, 48 days and counting!