Saturday, May 12, 2007

Lime-Grilled Mahi Mahi Steaks

Many times I see homeschooling moms requesting ways to cook fish. This is one of our favorites.

* 1/4 c. fresh lime juice (2-3 limes)
* 2 tbsp olive oil
* clove garlic, finely chopped
* 1 tsp soy sauce
* 1 tsp Dijon-style mustard (or yella)
* 1/4 tsp salt
* 1/4 tsp freshly ground blk pepper
* 4-6 mahi or tuna steaks, about 1 inch thick

First, preheat grill. In a small bowl, whisk together the lime juice, olive oil, soy sauce, mustard, salt and pepper. Brush the mahi mahi with about 1/3 of the dressing and reserve the rest.

Meanwhile, get your crab cakes thawing and baking. I've tried my best to homemake these and I cannot duplicate anything as delicious as these Margaritaville Crab Cakes. Follow instructions & cook at least 20 min, with basting 2x with Smart Balance (or Butter) before and mid-way through cooking.

As you get ready to put the steaks (fish) on the grill, you'll also throw the crab cakes into the broiler to give them a slight crunchy top. Jack says that all good chefs put a little crunchy crust on everything. I have to agree.
So, back to the recipe..... cook fish until the steaks start to flake or break it to make sure it is white through and through. Rebaste the fish with a little bit more of the Lime Sauce (approx another 1/3).

Now you're ready to serve hot fish, crunch crab cakes and add whatever veggies your families love. We happen to do a lot of salads or corn on the cob.
Take the remaining Sauce and pour over steaks. I promise this will make the fish melt in your mouth. We have decided to swear off fish restaurants because we simply cannot get anything as good as what we can perfect in our own kitchen. The key is to start with very fresh fish.

Bon appetit!

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