Wednesday, May 8, 2019

Mahi-Mahi with dry rub #recipe from author @DarylWoodGerber

From Daryl:

I love that Costco has packages of frozen fish. It means on any day of the week, I can enjoy fish for dinner. The most important thing about using frozen fish is to think about it the morning before so the fish is completely thawed by dinner time.

Often with fish, I’ll serve it with a honey mustard sauce, but there are times I want something zesty. I use dry rubs on ribs and chicken and pork. Why not on fish? It’s the “other white meat.” Ha!

I like the simplicity of this dry rub. You can put it together in seconds. It stores well, too.  This particular blend gives the fish a beautiful “red” exterior after cooking.  The flavors are not too hot and not too mild.  Notice, there’s no salt included. You don’t need it. If you’d like to make this dry rub hotter, add a pinch or two of cayenne pepper.

Dry rub for Mahi-mahi (or any white fish)

(Yield: 1 tablespoon, enough for 2 portions of fish)

1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon garlic powder

In a small bowl, mix all the spices. Store until ready to use.



2 portions mahi-mahi (frozen from Costco is what I used) *
2-3 tablespoons butter
1 tablespoon dry rub

Thaw fish completely and pat dry with paper towels. Rub the dry rub on both sides of the fish.

In a large skillet, melt butter over medium heat.  Raise temperature to high. When sizzling, place mahi-mahi in the skillet.  Cook quickly, about 2 minutes a side. If you overcook, fish can get tough.  Remove fish from skillet and serve hot.

*Note: I just made this for one person and stored the remainder of the dry rub for another meal, which is why my pictures show "1" piece of fish.

The latest Cookbook Nook Mystery (#8), available in trade paperback and e-book.

What's it about?

Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.

As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.

Includes tasty sweet and savory recipes!

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
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  1. Really like that the rub is flavorful enough without added salt. Very nifty idea!

  2. I will try this rub. My favorite fish is crappy or bass fresh caught and fileted by my Dad and seasoned and fried by my Mom.

  3. You've chosen most of my favorite flavorings for your rub!
    It has to be delicious.