I meant to write that I had never seen banana leaves in my area, not skins. Thanks for the tips. :)
Fitness Minutes: (74,443)
3,293 7/16/13 6:04 P
Banana leaves (from the tree) not skins. You can find them either in the produce section or with frozen foods. Latin and Asian stores carry them, as well as large supermarkets which cater to either population. One of my favorite things to do with thicker white fish is to cover it in salsa (maybe peach or mango salsa) and steam or grill it wrapped in banana leaves. Mmmmmm.
Do you use Pinterest? There are lots of good mahi-mahi recipes there.
I love fish and grew up eating it. I've never had beef in my life...but I still don't eat fish skin. Yuck!
7/16/13 6:03 P
I'll eat fish skin (trout or salmon) so long as it is cooked "crunchy" - when it is "soggy" I find it pretty grim. However!! My beagle-basset goes wild for the stuff, and he is not picky about crunch-factor at all lol.
The "dolphin fish" name is only because they have a funny blunt "dolphiny looking" front end - they aren't in any way related to dolphins!
Thanks Russell. :) I grew up in the midwest eating beef, so preparing fish is a little adventurous for me in the first place. Crunchy maybe I could handle, but otherwise, it's definitely going to be a doggie treat.
Thanks all. (People actually like fish skin? Who knew!) AZULVIOLETA, thanks for some excellent suggestions. I don't know if they have banana skins where I live but I'll check, that sounds very tasty. And I wish I had thought of fish cakes. With the bits of vegetable and bread, it sounds delicious.
I am glad to know someone else has the same issue with fish! And it looks like you already have a resolution to your problem.
Fitness Minutes: (74,443)
3,293 7/15/13 8:24 P
I would cook it skin-side down on a foil-covered grill. The skin should stick to the foil and the rest of the fillet will come right off.
Mahi-mahi is great cooked in banana leaves! If you steam it well enough, it shouldn't be too hard to remove if cooked that way either. Your problem is that taking the skin off while the fish is uncooked is very difficult--it takes a VERY sharp fillet knife and lots of practice.
When I mangle fish filleting, I generally make patties. So far I have only done this to salmon...the bits make a great fritter with green onions, mushrooms, egg and a bit of Italian bread crumbs. With mahi-mahi...hmmm....maybe add some salsa, and throw it in a tortilla?
Fitness Minutes: (162,302)
7/15/13 7:30 P
Thank you all. It sounds like the trick is to remove it after cooking instead of before. And since I don't want to see it, I prefer it to be skin-side down anyway. I'm glad to know I'm not the only squeamish person about fish skin.
Fitness Minutes: (39,981)
2,322 7/15/13 3:17 P
Cook it skin-side down, no need to do anything with it. Season the fish as you normally would. After it's done, the skin will come right off, or stay in the pan after you release the meat from it during serving.
What MEGADANCINPEEJ said. It's much, much easier to remove after it cooks.
That said, fish skin grosses me out no matter what. It looks nasty when you peel it off, so I try to do it before I bring the plate to the table. But I am very easily disgusted by meat in general; trimming raw chicken makes me queasy and I have to mentally prepare myself if I have to mix ground meat of any kind haha...
I don't know how edible other types of fish skin are, but some sushi dishes incorporate salmon skin that has been fried after it's been removed. My husband likes it but the texture is a total turn off to me. Kind of...chewy crunchy.
When I make fish with the skin I usually just keep the skin on during cooking, but not actually eat the skin. It keeps the underside of the fish moist and it more or less falls right off after cooking. If it grosses you out to see it on the plate you can take a knife and run it between the fish and the skin before or after cooking (it will be a bit easier after).
Fitness Minutes: (40,797)
7/15/13 12:36 P
Cook it first and the skin will come right off - I wouldn't eat it either!
I bought a large bag of mahi-mahi fillets, which normally I really like. I didn't realize the fillets in this most recent bag had skin on one side, which kind of grosses me out. It's thick and silver in color and someone told me mahi-mahi is called "the dolphin fish" (although it's not Flipper, not that kind of dolphin) and the idea of eating dolphin skin makes me a little queasy. I tried to peel the skin off one piece and ended up mangling it so bad it was even more disgusting. Does anyone have any suggstions on preparation? Should I fry it? Try to ignore it? Cover it with bread crumbs? I'm too cheap to throw it away or feed it to my dogs. I want to make use of it. Thanks in advance.
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