http://leitesculinaria.com/6186/recipes-pan-seared-mahimahi.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/6186/recipes-pan-seared-mahimahi.html#comment-35613 Renee Schettler Rossi, LC ÜberEditor Fri, 03 Jun 2011 01:36:00 +0000 http://leitesculinaria.com/wordpress/?p=6186#comment-35613 Thanks so much, Nancy, for the update and tips. So nice to be in the swing of grilling season... Thanks so much, Nancy, for the update and tips. So nice to be in the swing of grilling season…

]]> http://leitesculinaria.com/6186/recipes-pan-seared-mahimahi.html#comment-35594 Anonymous Thu, 02 Jun 2011 20:29:00 +0000 http://leitesculinaria.com/wordpress/?p=6186#comment-35594 I didn't make the fish in this recipe--which looks grilled in the picture although it is to be pan-seared--but made the eggplant and it was very tasty. Changed the procedure a little though. After grilling flesh-side down, I rubbed the miso mixture all over the eggplant halves, not just on the skin. I broiled it skin-side up initially to get that side cooked through and then flipped them over briefly to cook the miso mixture a little on the scored flesh. The eggplant halves were cooked nicely with slightly crispy skin, soft flesh and were perfectly seasoned. In future, I may just try finishing them on the grill after slathering with the miso. Would simplify things by not bringing them in to finish cooking. I'll certainly be having these as a tasty side dish to lots of grilled meals this summer. I didn’t make the fish in this recipe–which looks grilled in the picture although it is to be pan-seared–but made the eggplant and it was very tasty. Changed the procedure a little though. After grilling flesh-side down, I rubbed the miso mixture all over the eggplant halves, not just on the skin. I broiled it skin-side up initially to get that side cooked through and then flipped them over briefly to cook the miso mixture a little on the scored flesh. The eggplant halves were cooked nicely with slightly crispy skin, soft flesh and were perfectly seasoned. In future, I may just try finishing them on the grill after slathering with the miso. Would simplify things by not bringing them in to finish cooking. I’ll certainly be having these as a tasty side dish to lots of grilled meals this summer.

]]> http://leitesculinaria.com/6186/recipes-pan-seared-mahimahi.html#comment-6755 Testers' Choice Fri, 06 May 2005 22:20:21 +0000 http://leitesculinaria.com/wordpress/?p=6186#comment-6755 [Shelly Sinton] A showy presentation that delivers a sensational dining experience. The white mahimahi displayed against the purple skin and caramelized golden flesh of the eggplant is mouthwatering. The miso-basted eggplant contrasts nicely with the mild-flavored fish. [Shelly Sinton] A showy presentation that delivers a sensational dining experience. The white mahimahi displayed against the purple skin and caramelized golden flesh of the eggplant is mouthwatering. The miso-basted eggplant contrasts nicely with the mild-flavored fish.

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