Mahi Chowder Recipes

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

MAHI CHOWDER

Steps:

• Fry bacon and onion in the bottom of your soup pot until the onion is browned. Add 4 cups water, the bay leaf, and potatoes. Bring water up to boiling and let it simmer until the potatoes are tender. Add mahi. Mix dry milk with remaining water and add it to the pot. When the mahi is tender, add salt and white pepper to taste, and serve. You may want to serve this with a crispy green salad and crusty brown bread.

POOR MAN'S LOBSTER ( MAHI MAHI)

Steps:

• Cut fillets into 2 inch chunks and drizzle with the lemon juice.
• Pour the beer into the bottom of a saucepan (if using fresh lemon juice, toss the leftover lemon rind in with beer) and place a collapsible vegetable steamer over the beer.
• Bring the beer to a boil, place the fish chunks in the steamer, cover and steam for 5 to 10 minutes, dependent upon the thickness of the fish.
• The fish will be rubbery if it is overcooked.
• Meanwhile, heat the butter with the garlic and salt (I heat it slowly until the garlic is no longer raw).
• Remove the fish from the steamer and discard the beer/liquid/rind.
• Serve the fish chunks with the garlic butter dipping sauce.