Asian Mahi Mahi with Rice and Stir Fry Veggies

As you will come to learn, I am all about marinades and vinaigrettes. Laying at the intersection of science and the culinary arts, they pique two of my greater interests. Additionally, they are quick and easy to make, can render even the toughest cuts of meat tender and delicious, and add a complexity to your food that will impress your friends!

Basically: Acids (e.g. citrus juice, vinegar, wine) work to break down the connective tissue; oils help preserve the marinated product over long marinating periods and prevent sticking while cooking; and aromatics (herbs and spices) impart flavor.

Different meats require different lengths of time in the marinade. While beef can reside in a marinade for days and come out tender and delicious, fish will become tougher and actually begin to cook if exposed to an acid-based marinade for more than about 30 minutes (this is how ceviche is made).

A longer explanation can be found HERE.

For the marinade:

In a resealable bag, combine:

1/4 cup soy sauce

1/4 cup white wine vinegar (If you don't have any, buy it! It's inexpensive and awesome!)

2 Tbsp olive oil

1 Tbsp sesame oil (A little goes a LONG way)

1 garlic clove crushed and roughly chopped

1/2 tsp red pepper flakes

**This marinade gets better with age. If you can make it and let it sit for an hour, that is what I would suggest.

Fish - Two Mahi Mahi filets (approx. 4oz each)

Rice - Boil in a bag is fine if you don't have or don't want to deal with the regular stuff. I like short grain brown rice for this recipe.

Stir Fry Veggies - We have a frozen mix from Trader Joe's that we like, but feel free to use whatever you like. Carrots, broccoli, water chestnuts, mushrooms, baby corn, snap peas, etc.

Read the instructions on your rice and veggies to plan accordingly. It will take 15 minutes to marinate your fish, and 12 minutes/inch of thickness to cook it.

Begin by thawing your fish (if frozen) in cold water. While this is happening, reserve 2 Tbsp of the marinade to add to the vegetables while they cook.

Once the fish is thawed, add the filets to the marinade bag and allow it to sit, unrefrigerated, for 15 minutes. Normally you would refrigerate a marinade to prevent bacterial growth, but because the period is so short and you want your fish at room temp when you cook it, allowing this to sit on the counter is OK. I would also suggest putting the bag on a plate to prevent any possible spillage.

While your fish is marinating, heat one cooking surface for your fish and one for your veggies. After 15 minutes in the bag, remove the fish, take off and large pieces of garlic, and place on your stovetop cooking surface.

Two things to remember:

1) You don't need to add oil to your pan/grill because there was some in the marinade.

2) Fish need to cook for 12 minutes/inch of thickness, flipped once halfway through.

Sine we usually use frozen stir fry veggies, it generally takes the same amount of time to thaw and heat the veggies as it does to cook the fish. Throw the veggies into a hot pan, and add the reserved marinade. Cover the pan and allow to steam. Stir once to prevent sticking.

Toss the cooked veggies and rice together and plate under the fish.