As summer approaches, the temperatures will only start to climb here in Hampton Roads. Soon the air will be filled with the sounds of fireworks, children and the smell of good old USDA approved hamburgers. Although the hamburger currently remains the king of summer, I offer a contender for the title. A contender that is packed full of lean protein and B12. A contender that can be baked, broiled, grilled, sautéed and even thrown in tacos. Let’s let the king of summer 2019 be the bull-headed wonder of the tropics, Mahi-Mahi.
Typically found in the Gulf of Mexico, around the waters of Costa Rica and Hawaii these fish still thrive in tropical and subtropical oceans around the globe. Mahi has even been documented to be fished for sustenance dating all the way back to ancient Greece. While this is a product that is available globally, Sam Rust chooses to bring in domestic mahi that runs from Florida to the Carolinas when available, and from the Caribbean when domestic is unavailable. These beauties are fished for commercial and sporting purposes, the world record size being 87 pounds which set was in 1976 around the waters of Costa Rica. Also referred to as dorado or “golden” in Spanish, these fish are yellow, green and blue fresh out of the water but can fade to a yellow-grey after being caught.
The meat of mahi is a smooth pinkish white with a firm texture. The taste can be described as delicate mild fish flavor that comes out almost sweet. The preparations for it is only limited to your imagination. You can take mahi and grill it, broil it, sauté it and even make it tempura if you so desire. Not only does it taste delicious and is versatile, mahi has shown to be packed full of nutrients. It’s an excellent source of extra lean protein, packed full of niacin and B12 while remaining low in saturated fat and sodium.
If you choose to take back the grill with mahi, why not treat yourself with a nice glass of Sauvignon Blanc? It’s tough to beat a good mahi taco on a summer day. For you other mahi taco lovers, I can tell you personally that it’s a tie between beer pairings. First from up north in Maine, Allagash White from the rock star brewery Allagash Brewing Company. A little closer to home, the seasonal Cloudbreak Tropical IPA from Norfolk’s own O’Connor Brewing Company. As always you can find this wonderful fish at one of the oldest family owned seafood wholesaler’s in Virginia, Sam Rust Seafood – offering quality seafood at competitive prices.
Often I’ll talk with my account manager at Sam Rust and they’ll come up with a product that I didn’t know about or you don’t see in the market – which helps keep my menu exciting.
Steve Gellas Head Chef - Off The Hook