Prep 10 mins
Cook 15 mins
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!
- 453.59 g mahi mahi fillet
- 340.19 g beer
- 14.79 ml lemon juice
GARLIC BUTTER DIPPING SAUCE
- 88.74 ml butter (unsalted)
- 3 clove garlic, chopped
- 2.46 ml salt
- 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.
I could definitely see where this would have been totally awesome had I not overcooked the fish. They were dry but not rubbery. It would be great to add a tip on how to make sure not to overcook with this recipe.
Big G's new favorite, want to try with other fish. (Crappie)
I made this to serve with a surf and turf. It was good and real easy to make, although not very flavorful. It not my favorite was to make Mahi Mahi, but it was the easiest. I marinated the fish in some Beer and lemon for about an hour. I used Heineken, and the fish was a wild caught, same day :) I'll make it again, . I cooked the butter till it was clear and garlic was soft and mushy