Mahi Chowder Recipes

SEAFOOD CHOWDER

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

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

Mahi Chowder image

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 cup diced onion
6 cups water, divided
1 bay leaf, wrinkled
3 potatoes, diced
2 pounds mahi, cubed
2 cups dry milk powder
salt
white pepper

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.

Nutrition Facts : Nutritional Facts Serves

POOR MAN'S LOBSTER ( MAHI MAHI)

Poor Man's Lobster ( Mahi Mahi) image

I found a similar recipe on the internet and then I personalized it. I just love Mahi Mahi and this recipe really hits the spot. Simply decadent!

Provided by Mercy

Categories Mahi Mahi

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 lb mahi mahi fillet
12 ounces beer
1 tablespoon lemon juice
6 tablespoons butter (unsalted)
3 cloves garlic, chopped
1/2 teaspoon salt

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.

Nutrition Facts : Calories 583.1, Fat 36.2, SaturatedFat 22.3, Cholesterol 257.1, Sodium 1093, Carbohydrate 8.4, Fiber 0.1, Sugar 0.3, Protein 43.4

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