Pineapple Rum Sauce on Mahi Mauhi

Click For Summary

Discussion Overview

The thread centers around the preparation of Mahi Mahi with pineapple rum sauce, with participants sharing their cooking methods and experiences. Questions about cooking techniques and temperatures are also raised, reflecting a variety of personal approaches to preparing this fish.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant is unsure how to prepare Mahi Mahi and compares it to salmon.
  • Another participant mentions that they typically bake fish in the oven with seasoning or toppings.
  • Several participants discuss baking temperatures, with some suggesting 350°F and others noting variability based on personal preference.
  • One participant shares their experience broiling Mahi Mahi, comparing it to their method for salmon, including specific cooking times and temperatures.
  • Another participant prefers pan-frying Mahi Mahi with butter, suggesting minimal seasoning for quality fish.
  • One participant recommends using a grill pan and finishing the dish with the sauce, expressing a desire to try it on salmon instead.
  • Several users express enthusiasm for the sauce, with one participant indicating they will use the grill pan and try the sauce at the end of cooking.

Areas of Agreement / Disagreement

Views differ on the best cooking method for Mahi Mahi, with no clear consensus on a single approach. Participants share various techniques, including baking, broiling, and pan-frying.

Contextual Notes

Participants share personal cooking experiences and preferences, reflecting a range of methods for preparing Mahi Mahi with the pineapple rum sauce.

Who May Find This Useful

Consultants exploring different ways to prepare Mahi Mahi or interested in using pineapple rum sauce may find the shared experiences helpful.

M
mrssyvo
Messages
1,929
I have some Mahi Mauhi thawing right now, and I was thinking about putting the pineapple rum sauce on it, my question is, I have never fixed Mahi Mahi, do I fix it like I do salmon? Has anyone done this yet, and what were the results. It is still too cold to grill outside.
 
Most of the time we just throw fish on a pan in the oven with seasoning or what ever topping or wrap it in tinfoil and put it in the oven.
 
  • Thread starter
  • #3
do you bake it at 350 ?
 
mrssyvo said:
do you bake it at 350 ?
Click to expand...

It depends on the day, sometimes 350 sometimes 400! I have never been good with figuring temps on items we just make and don't have a recipe for
 
I believe you would be safe in broiling it, just as you would salmon.
My recipe for salmon mentioned for a 20 oz. piece you broil for 10 minutes
on one side, and take out and turn over and put two pats of butter over
your seasonings to keep it moist. Broil for an additional 10 minutes. When
the fish begins to separate into noticable flakes, test with your meat
thermometer. Mine read 146 to 150 degrees and was perfect. When I had
Mahi Mahi in Hawaai, it was broiled and about one inch thick. It was so good we returned to the restaurant a second evening to order the same item.
 
The only way I've had Mahi-Mahi is pan-fried with butter on the stovetop. If you got good quality fish, you don't need to do much to it. I'd almost just fry it in butter and put the sauce over to finish it.
 
If you have our Grill pan, use just a splash of one of our oils and once you have the
grill marks on the fish, serve the cooked fish with a spoon of the sauce. I would think
the sauce would get sticky in the actual pan. The more we talk about this, the less I want to eat out tonight. I will probably try it on Salmon fillets.
 
YUM, that sauce sounds soo good!
 
I agree I always pan fry mahi mahi. Just a little salt and pepper and butter/EVOO in the pan and top it with the sauce at the end. Just make sure you don't over cook the fish, it won't be as good!
 
  • Thread starter
  • #10
OH- I think I will use the grill pan. I have both of our oil's, so I will do that, and out the sauce on at the end. I thought we got the wasabi sauce as well with SAT, but I guess not- I am going to have to buy that now.
 

Frequently Asked Questions

What ingredients are needed to make Pineapple Rum Sauce for Mahi Mahi?

To make Pineapple Rum Sauce for Mahi Mahi, you will need fresh pineapple, dark rum, brown sugar, lime juice, and a pinch of salt. Optional ingredients can include ginger or jalapeño for added flavor.

How do I prepare the Pineapple Rum Sauce?

To prepare the Pineapple Rum Sauce, start by chopping the fresh pineapple into small pieces. In a saucepan, combine the pineapple, dark rum, brown sugar, lime juice, and salt. Cook over medium heat until the sauce thickens, stirring occasionally. This usually takes about 10-15 minutes.

Can I use canned pineapple instead of fresh pineapple?

Yes, you can use canned pineapple if fresh pineapple is not available. However, fresh pineapple will provide a brighter flavor and better texture. If using canned pineapple, make sure to drain it well before using it in the sauce.

What is the best way to serve Pineapple Rum Sauce with Mahi Mahi?

The best way to serve Pineapple Rum Sauce with Mahi Mahi is to drizzle the sauce over the grilled or pan-seared fish just before serving. You can also serve it on the side for dipping. Garnish with fresh cilantro or lime wedges for an extra touch.

Can I make the Pineapple Rum Sauce ahead of time?

Yes, you can make the Pineapple Rum Sauce ahead of time. Simply prepare the sauce, let it cool, and store it in an airtight container in the refrigerator for up to a week. Reheat it gently on the stove before serving with Mahi Mahi.

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