Mahi Mahi with Sweet Onion Sauce

It’s time for Sunday lunch, and I have no clue what we’re going to have to eat. I look into the freezer and see some frozen Mahi Mahi. An idea starts to form in my head as I look around to see what other ingredients that I have available. Quinoa and large sweet onions catch my eye. It looks like it’s time for a food experiment.

Whenever I cook fish, I have to make sure that it doesn’t have a strong fish flavor as Daddy is not big on fish, but he’ll eat it as long as it’s not fishy. I try to start with a mild fish and go from there. Mahi Mahi has a fairly mild fish flavor and can stand up to bold flavors. It’s a nice, firm fish that reminds me of a fish steak.

Since I wanted to serve the Mahi Mahi over quinoa, I got that cooking as it takes about 15 minutes to cook up. Knowing that I was planning on using garlic and onions with the fish, I decided to make a garlic quinoa.

As I started preparing the Mahi Mahi, I turned on the oven to high broil. I created a seasoned flour using rice flour and a variety of seasonings including salt, pepper, garlic and lightly “breaded” the fish. I set aside the fish while I heated up the cast iron skillet. While waiting for the cast iron skillet to get hot, I diced up the onions for the onion sauce. Once the cast iron skillet was heated up, I sprayed the skillet lightly with olive oil and seared the fish on both sides before putting it into the oven to broil for about 5 or 6 minutes.

While waiting for the fish to cook, I place roughly 2 Tbsp. of butter in a small skillet. Once it was melted, I added in roughly 1 Tbsp. of seasoned rice flour and combined thoroughly. I then tossed in the onions, garlic, salt, and pepper and reduced the heat. I allowed the onions to get soft before adding in about a teaspoon of lemon juice. By this time, the Mahi Mahi and quinoa was done. I pulled the Mahi Mahi out of the oven to rest.

To serve, I made a small bed of quinoa and placed the Mahi Mahi on top. I topped that with some of the sweet onion sauce and some fresh tomatoes. Because I wanted a little more color, I sprinkled the whole dish with a little bit of parsley.

The dish was a hit with Daddy. Munchkin liked it except for the sweet onion sauce which I expected. I was pleased with how it all came together.

This post was featured in The Christian Home Magazine – Issue 85.