Mahi-mahi Sicilian Style

MahiMahiPastaBeautiful and powerful, Mahi-Mahi is one of my favorite fish. Grilled, baked, steamed or simmered in white wine, it’s always delicious. Today I had a portion in the fridge and came up with this Sicilian-inspired sauce to dress my whole wheat linguine. Sicilian Fishermen would actually use only the parts of the fish located near the head and the tail, but it’s much more likely for all of us to have a portion in the fridge rather than the whole beast, uh?

Brilliantly colored, with an iridescent bluish-green and gold body, golden-yellow fins, and a golden tail, Mahi-Mahi is a striking fish to see. Mahi-mahi is a strong swimmer, capable of swimming up to 50 miles an hour. The name indeed means “very strong” in Hawaiian.

GROCERY SHOPPING

5 oz of Barilla whole grain linguine
1 portion of Mahi Mahi (about 7 oz)
10-15 cherry tomatoes
1/2 teaspoon of saffron
1 clove of garlic
2 tbsp of extra virgin olive oil
1/2 glass of prosecco or dry white wine
1 tbsp of freshly chopped Italian parsley, optional
Salt

HOW-TO

1) Wash the fish, tap dry and chop it in tiny little cubes. Clean the tomatoes and try to remove as many seeds as you can. Chop finely the tomatoes.

2) Fill a pot 2/3 of the way with salted water and bring it to boil.

3) Next, warm 2 tbsp of extra virgin olive oil. Add garlic, cook slowly and gently till light gold. Add the chopped tomatoes and sauté until tender, about 4-5 minutes. Remove the garlic.

4) Add the cubed mahi-mahi, cook for 2 minutes. Pour in 1/2 glass of prosecco and simmer until cooked, about 4 minutes.

5) Take one or two tablespoons of water from the pasta and mix in the saffron. One tablespoon if it’s powder, two if it’s threads. Add to the sauce. Adjust with salt and pepper to taste.

6) Drain the pasta, toss it in the sauce and serve optionally garnished with fresh chopped Italian parsley.

4 responses to “Mahi-mahi Sicilian Style

    • Mix it in with one or two tbsp of water from the pasta and add to the sauce! Thank you for pointing that out! Post updated.

  1. How many servings is this recipe and do you have the nutrition information for the recipe? I look forward to making this next week. It looks delicious and I’m adding it to my menu for the week!

    • Hello! It really depends on how much pasta you want to eat! I usually make it for 2 people but you may want to add more and adjust the rest. For nutritional info, I checked out VeryWellFit.com and embedded it above (not really sure it’s 100% accurate but should help give you an idea). You maybe have a better source and if you do please share! Always looking for new ideas. I really appreciate your interest.

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