Mahi Mahi w/ Skin! Eww

Melis25Fit

So I picked up some fresh(frozen) Mahi Mahi last night for supper tonight. It's in the fridge today defrosting.
It's got skin on the backside of it, which i didn't notice at the grocery store. Which kind of grosses me out. So #1, how do I get the skin off? Before or after I cook it?
#2 What's the best way to cook it? Oven? Stove top? Seasonings to use? I've only gotten those Gorton's Tilapia Fillets before and cooked that in the stove. But seeing as how they're almost 400mg of sodium, I wanted to try a "fresh" fish.

To the fish cookers out there, gimme your input!

ngolston

Bump, could totally use a recipe

red01angel

The skin will come off easily after cooking, so don't worry about that...as for how to cook it, I sprinkle with a little salt and pepper, put a few lemon slices on top, then a few springs of parsley, and a sliver of butter, and wrap it up in some foil and throw it into the oven @400 until it's done.

melsinct

Take it off before if you have sharp knives and decent knife skills. If you don't, then wait until after cooking and it will come off easily.

WifeMomDVM

The skin will come off easily after cooking, so don't worry about that...as for how to cook it, I sprinkle with a little salt and pepper, put a few lemon slices on top, then a few springs of parsley, and a sliver of butter, and wrap it up in some foil and throw it into the oven @400 until it's done.

You can bake fish at 350 F in the oven wrapped in foil - allow 10 minute for each 1" thickness of the filet + an additional 5-10 minutes for the foil to get to temperature with fish inside. For example, when I bake 1.5" thick salmon filets I bake them for 25 minutes - they come perfect each time!

I've never prepared mahi mahi - I take the skin off my salmon before baking, so it will soak up the flavors of the marinade better, I just slide a knife under the skin, trying to preserve as much flesh of the fish as possible.

I really enjoy marinating my fish in teriyaki marinade with a little brown sugar.

For tilapia I make a marinade with olive oil, fresh garlic, lemon juice, parsley, basil, and salt and pepper. It's delicious.

Search www.allrecipes.com and do a search for mahi mahi - I'm sure it will have some good ones on there for you to try! Good luck!

jldaley09

The skin should come off easily after its cooked. Another good light flavored fish is Tilapia, even thr frozen ones. I like them because they thaw so quickly, are cheap, and I can eat 4 to get a serving.

Panda_Jack

The skin will come off easily after cooking, so don't worry about that...as for how to cook it, I sprinkle with a little salt and pepper, put a few lemon slices on top, then a few springs of parsley, and a sliver of butter, and wrap it up in some foil and throw it into the oven @400 until it's done.

You can bake fish at 350 F in the oven wrapped in foil - allow 10 minute for each 1" thickness of the filet + an additional 5-10 minutes for the foil to get to temperature with fish inside. For example, when I bake 1.5" thick salmon filets I bake them for 25 minutes - they come perfect each time!

I've never prepared mahi mahi - I take the skin off my salmon before baking, so it will soak up the flavors of the marinade better, I just slide a knife under the skin, trying to preserve as much flesh of the fish as possible.

I really enjoy marinating my fish in teriyaki marinade with a little brown sugar.

For tilapia I make a marinade with olive oil, fresh garlic, lemon juice, parsley, basil, and salt and pepper. It's delicious.

Search www.allrecipes.com and do a search for mahi mahi - I'm sure it will have some good ones on there for you to try! Good luck!

Be careful with acidic marinades with fish. If you let it sit too long it could make the fish mushy. But yeah what everyone else said.

TracieJ65

I JUST did a Mahi-Mahi recipe Wednesday night! I posted the recipe on my daily cooking blog! You can find that by going to www.myfitnesspal.com/blog/TracieJ65. The meat easily peeled out of the skin.

LuckyLeprechaun

You might try catfish filets, they don't come with skin on, and they are SO delicious and low-cal. An eight ounce catfish filet is a whopping 200 calories, and it is such a nice size, you are satisfied. MMMM catfish.....

traceysturn

MMMM how'd it turn out?