Mahi Mahi fillets are one of the many available fish options through Walden Local Meat.
At Walden Local Meat we pride ourselves on bringing the best local, sustainable meat to our members every month—but word is getting out that we also have the best seafood, too. Our fish is North Atlantic-caught by small-boat fishermen, which means the money goes to our local, coastal fishing communities instead of industrial-sized fishing conglomerates. Each available fish type is certified by the NOAA as a sustainable option, so you don’t have to stress that your haddock is negatively impacting the environment (although it does mean that we don’t have salmon, because Atlantic Salmon is endangered and verging on extinction).
Walden’s rotating selection of fish is available as an add-on to each month’s share, so you can ensure that you will receive a portion of something different with each month’s delivery.
When it comes to cooking fish, why not gravitate toward the grill? Cooking fish over the grill can be a little intimidating the first few go-arounds, but it’s just as easy as cooking anything else outside, once you get the hang of it. Do a little research first if you are unfamiliar with the type of fish you have, some oily or fatty fish do cook differently than a flaky light white fish might. That said, the following recipe will work with just about any whole fish, fillet, or steak.
Mahi mahi, June’s sustainable fillet option from Walden Local Meat, yields large, firm flakes that are sweet and moist—it’s perfect for grilling. If you are unfamiliar with the taste of mahi mahi, think halibut or a mild swordfish. Interestingly, since the fishing gear used to catch mahi mahi rarely makes contact with the ocean floor, it has minimal impact on the ocean’s ecosystem.
This recipe is simple and traditional. It can be found in Marcella Hazan’s Essentials of Classic Italian Cooking, an all-time classic in itself. The recipe comes from the Adriatic coastline and, according to Hazan, “It’s a method that works well with all fish, sweetening it’s natural sea flavor and keeping the flesh from drying out over the fire.”
Grilled Fish, Romagna Style
- Walden Local Meat Sustainably Caught Atlantic Mahi Mahi (or other fillet type)
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup good olive oil
- Few sprigs of rosemary
- ⅓ cup unflavored breadcrumbs (make your own in the toaster for a better outcome!)
- Defrost the fish
- Wash and thoroughly dry.
- Sprinkle liberally with salt and pepper and place in a container for marinating.
- Combine olive oil, lemon juice, and rosemary and add to the container, ensuring the fish is coated with the mixture on all sides.
- Add the breadcrumbs to the marinade and turn a few more times to coat on all sides.
- Marinate for 1-2 hours, turning occasionally. Take out 30 minutes prior to cook, to warm up a little from the refrigerator.
- Bring your charcoal or gas grill up to temperature while your fish is marinating.
- Once your grill is ready and your fish is room temperature, grill for anywhere from five to twenty minutes, depending on the fish and the thickness. Be careful not to overcook!
Optional: If you are using a charcoal grill, grab some bay leaves and throw them directly into the fire. The smoke adds a little complexity to the final product, and smells great as you cook! You can also use a grill basket if you are worried about your fish sticking to the grill grates. They’re cheap and come in handy for all sorts of things, from veggies to steak tips. If you are looking to get saucy, try adding a salsa verde on top for a piquant, colorful addition.