Tag Archives: Potato recipes

Mahi-mahi/Fish with Dirty Rice, Pasta, Potatoes

Judy,” Petit4Chocolatier” asked to see my Mahi-mahi recipe. For those of you who are unfamiliar with it, “Mahi-mahi” means “very strong” in Hawaiian and it is a strong-flavored fish, although I would not say that the flavor is ‘fishy’. Although it does not taste the same, the type of flavor-strength is reminiscent of salmon’s flavor strength.
I will give you my recipe below, but not a picture. I had not be able to purchase Mahi-mahi where I live,(I used to make ‘food runs’ out of town to a bigger city), and I just hadn’t looked lately. When I did find it in frozen filets at the biggest supermarket here, I found that it is priced at $20.00 a pound! That is a bit steep for my budget this year…(I’m planning on winning the lottery next year.)
Below is a way that went over big when I was where I could get nice, fresh Mahi-mahi.
You can make this with any type of fish filets, which is in fact, what I do. I found that Mahi-mahi and broccoli go well together. You may substitute or add cauliflower, California-blend or Italian-style frozen vegetables, instead of cooking fresh.

Mahi-mahi, (again, like salmon) comes in filets, often with a thick skin on one side. If you choose to grill or bake it, leave the skin on; if you want to pan-fry the filets, remove it first. This is done by placing the fish skin-side-down on a flat cutting board or a counter covered with a towel,(so that it will not slip). Take the longest sharp knife you have. Slowly slice between the flesh and the skin. Hold the fish down with your fee hand and continue slicing through the fish. If you are less than confident in being able to judge, place the fish skin-side-up, and knick the corner between the flesh and the skin. Slowly and gently cut the skin away lifting the skin with your free hand. Be very careful so the knife does not slip and you cut yourself.

Fish with ‘Dirty Rice*’
1 lb fish filets (Mahi-mahi or?)
2 Tbsp. regular olive oil, peanut oil or other cooking oil
2 tsp. salt

1 Tbsp. Lemon juice (You can use Balsamic, Malt or other vinegar)
1 ½ Tbsp. butter
½ cup chopped green onions (or other onions, diced)
½ cup minced green peppers
1 ½ tsp. paprika
1 tsp. salt

2 cups prepared rice*[see footnote]

Rinse and dry filets; brown quickly in the oil and salt. [You may add other herbs or spices as you like. See “Lent/Easy Baked Fish” post for ideas.]
Remove the fish and drain the oil from the pan, but do not clean it. Add the butter, melt it and , using a spatula, pick up any bits of stuck fish. Add the lemon juice, onion, peppers, paprika and salt. Cook until the vegetables are translucent and tender. Add the broccoli or mixed vegetables. Fold in the rice and warm thoroughly. Place on platter and place fish over top.

I often make the ‘Dirty Rice*” and omit the mixed vegetables, or place them on the side. It rather depends on the type of fish, how big the pieces or if I have made them another way, or with more herbs and spices.

One way is :

Lemon –Pepper Fish

Fish filets, any type
Lemon juice
Pepper (preferably cracked or course-ground)

Melt butter in a pan,( the amounts of ingredients will vary depending on how much fish you will be cooking; use your best judgment)
add 2 tsp-1 ½ Tbsp (1/2 to 1 lb of fish) lemon juice
cook on med-high until bubbly and the lemon has reduced,(evaporated) somewhat
add the fish; salt and pepper it
cook it quickly until brown underneath and turn quickly. Cook until just done.(Time will vary by thickness of fish. “Done” will be when the flesh is completely opaque).
Remove the fish, keep warm and repeat with the recipe above for ‘Dirty Rice*, but omit lemon juice or vinegar.

* Note: Another twist is to use pasta, potatoes or couscous instead of rice.
I like to use/vegetable couscous or any type of small pasta instead of rice. Vegetable pastas, such as the tomato-carrot one picture above, adds more flavor and nutrition.
It is also tasty and easy to grab a bag of frozen ready-to-cook hash browns
potatoes ,
make your own potato cubes or to grate them and cook them in the
butter/pepper/onion mixture.

fish with pasta

I will leave you with one curious piece of information. Mahi-mahi is also called
“common dolphinfish”; but it is a true fish, not at all related to the animals we normally
call ‘dolphins’. It also has the name of “dorado” .
Unrelatedly, but curiously, the word “mahi” means “fish” in Persian.

Versatile Parsley Potatoes/Ham-Broccoli Casserole


If you can boil water, you can make a lovely potato dish that stands on its own and also has many other applications. As a matter of fact, I always make an over-sized batch just for the purpose of using it in several dishes during the week. With all my mother’s fantastic foods, this was one of the recipes that she was most often asked for, and one of the very few she would give(!)

Basic Parsley Potatoes:

Wash, peel and dice enough potatoes to make about 3 cups.

[Be sure your potatoes are of a uniform size, anywhere from approximately ¾-1 1/4 inch squares or rectangles. Size will affect cooking time).

Add to a pot of 2 quarts salted water.
Then add:
1/8 cup/ 2 Tbsp. minced yellow onions or scallions (green onions)
About ½ teaspoon pepper,(coarsely ground, preferably)
¼ cup minced parsley(dried is fine; add more if you wish.)

Boil until the potatoes are JUST tender; do not overcook.

I bet anyone could handle that.
Add a little butter or margarine and this is so good, I served in as it is in my restaurant
[I once put a bit too much parsley…OK, way to much parsley. The customers liked it; my niece/business partner has never let me live down my “Parsley with Potatoes”]
These works beautifully with any entrée that has an intense sauce or gravy, (instead of mashed potatoes), or if the main dish and other sides are very flavorful. It makes a light break between strongly distinct flavors.

Kick it up a notch with the addition of green beans, cauliflower or broccoli.

Kick it up more by placing in a baking dish and sprinkling with breadcrumbs and cheese; ( mix one cup of dried breadcrumbs with 2 Tbsp. melted butter or margarine; add your favorite herbs and salt, or use Italian-flavored crumbs).Top with cheese of choice: medium to sharp cheddar is good, or Pepper Jack. If using Italian crumbs, use mozzarella or provolone. ( Gluten-sensitives can omit the breadcrumbs; vegans and those with lactose problems can omit the cheese.)
Bake in a 375F oven until it is heated through.

You can pan-fry the basic parsley potatoes and make them crispy. The flavor change is enough to make this a different side dish. They will also then go well with scrambled eggs; (added bacon or ham optional).

Or take it farther and make Breakfast Burritos (recipe in the next post)


This easy, cheesy casserole is perfect for a buffet or cosy family dinner

This easy, cheesy casserole is perfect for a buffet or cosy family dinner

And here is a delicious, easy, budget-stretching casserole with another very versatile creation, my Cheese Sauce: (last post)

Ham, Broccoli, Potato and Cheese Casserole
2 cups of Parsley Potatoes
add 1+ cup of cooked, chopped broccoli (frozen is fine, simply thaw or bring to boil in salted water and drain)
and 1 ½ cups chopped or cubed ham (remnants of a baked ham are good; you can also use portions of boneless ham or even deli ham )
place in a deep baking dish and layer with Cheese Sauce

Bake uncovered in a 350F oven for 25 minutes. This is great on a buffet, or just for a warm, simple cold-weather, all-in-one meal.