What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

DH went to the grocery store on his way home from work and bought two
pounds of mahimahi fillets on sale. The only problem was that our
dinner was already in the oven and well on the way to being cooked!
This 'fresh' fish doesn't smell any too fresh to me so I'm going to
have to rinse it and deal with it first thing tomorrow morning... what
can I make that I can either freeze or refrigerate overnight and take
to church on Sunday?

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

Karen AKA Kajikit wrote:
> DH went to the grocery store on his way home from work and bought two
> pounds of mahimahi fillets on sale. The only problem was that our
> dinner was already in the oven and well on the way to being cooked!
> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
> have to rinse it and deal with it first thing tomorrow morning... what
> can I make that I can either freeze or refrigerate overnight and take
> to church on Sunday?

What do you do with food you take to church? I'm asking because I
can't tell whether you're asking for a brunch recipe to serve other
people or a picnic for yourselves or what? -aem

What to make with 2 pounds of fresh mahimahi fillets (with skinon)
 

Karen AKA Kajikit wrote:

> DH went to the grocery store on his way home from work and bought two
> pounds of mahimahi fillets on sale. The only problem was that our
> dinner was already in the oven and well on the way to being cooked!
> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
> have to rinse it and deal with it first thing tomorrow morning... what
> can I make that I can either freeze or refrigerate overnight and take
> to church on Sunday?

Is it any wonder church events have a high rate of food poisoning?
Jesus F. Christ.

And FWIW, rinsing will be have minimal effect. Your fish probably
isn't going to poison anyone, but cooking sure won't improve the smell.
It doesn't work that way.

If it doesn't smell right, don't serve it to anyone. And don't foist
it off on your church. What did they do to deserve such treatment?

--
Reg

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On 7 Apr 2006 18:21:34 -0700, "aem" > wrote:

>
>Karen AKA Kajikit wrote:
>> DH went to the grocery store on his way home from work and bought two
>> pounds of mahimahi fillets on sale. The only problem was that our
>> dinner was already in the oven and well on the way to being cooked!
>> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
>> have to rinse it and deal with it first thing tomorrow morning... what
>> can I make that I can either freeze or refrigerate overnight and take
>> to church on Sunday?
>
>What do you do with food you take to church? I'm asking because I
>can't tell whether you're asking for a brunch recipe to serve other
>people or a picnic for yourselves or what? -aem

Oh sorry... our church is pretty small and we have brunch after the
service. At the minimum there's bagels and cream cheese and at best
there's a feast because people bring things in when they feel like it!
Last week one lady brought a big tray of black beans and rice and it
was yummy, and our minister's wife cleans at a countryclub and they
give her the leftovers from saturday night functions and so on. We
have an oven so I can put whatever it is in to warm while we have the
service.

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On Sat, 08 Apr 2006 02:13:32 GMT, Reg > wrote:

>Karen AKA Kajikit wrote:
>
>> DH went to the grocery store on his way home from work and bought two
>> pounds of mahimahi fillets on sale. The only problem was that our
>> dinner was already in the oven and well on the way to being cooked!
>> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
>> have to rinse it and deal with it first thing tomorrow morning... what
>> can I make that I can either freeze or refrigerate overnight and take
>> to church on Sunday?
>
>Is it any wonder church events have a high rate of food poisoning?
>Jesus F. Christ.
>
>And FWIW, rinsing will be have minimal effect. Your fish probably
>isn't going to poison anyone, but cooking sure won't improve the smell.
>It doesn't work that way.
>
>If it doesn't smell right, don't serve it to anyone. And don't foist
>it off on your church. What did they do to deserve such treatment?

It's not BAD, it's just fish and far more than two people can eat at
one meal! I don't like the smell of raw fish under any circumstances
so I prefer it to come frozen or in a can... I'm sure the fillets will
be perfectly fine once I find a way to cook them - that's why I want
to do it tomorrow morning! To make sure that it IS still okay!

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On Fri, 07 Apr 2006 21:33:38 -0500, Steve Wertz
> wrote:

>On Fri, 07 Apr 2006 21:03:01 -0400, Karen AKA Kajikit
> wrote:
>
>>This 'fresh' fish doesn't smell any too fresh to me so I'm going to
>>have to rinse it and deal with it first thing tomorrow morning... what
>>can I make that I can either freeze or refrigerate overnight and take
>>to church on Sunday?
>
>You're going to have a funeral for it? How sweet. Unless it
>asked to be creamated(*), then I wouldn't worry about cooking it.

lol! Now pretty please give me a fish recipe that can be stored
overnight and reheated in the oven at church. I should have said that
this fish is perfectly good - I just don't like the smell of raw fish
and have as little to do with it as possible!

What to make with 2 pounds of fresh mahimahi fillets (with skinon)
 

Karen AKA Kajikit wrote:

> It's not BAD, it's just fish and far more than two people can eat at
> one meal! I don't like the smell of raw fish under any circumstances
> so I prefer it to come frozen or in a can... I'm sure the fillets will
> be perfectly fine once I find a way to cook them - that's why I want
> to do it tomorrow morning! To make sure that it IS still okay!

For best results, rinse the fish well, pat dry, and sprinkle
with salt. Wrap well, refrigerate as cold as you can.
and cook as soon as possible.

I hate stinky fish. And it doesn't have to be "BAD" to
be stinky.

--
Reg

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

Karen AKA Kajikit wrote:
> On Fri, 07 Apr 2006 21:33:38 -0500, Steve Wertz
> > wrote:
>
>> On Fri, 07 Apr 2006 21:03:01 -0400, Karen AKA Kajikit
>> > wrote:
>>
>>> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
>>> have to rinse it and deal with it first thing tomorrow morning...
>>> what can I make that I can either freeze or refrigerate overnight
>>> and take to church on Sunday?
>>
>> You're going to have a funeral for it? How sweet. Unless it
>> asked to be creamated(*), then I wouldn't worry about cooking it.
>
> lol! Now pretty please give me a fish recipe that can be stored
> overnight and reheated in the oven at church. I should have said that
> this fish is perfectly good - I just don't like the smell of raw fish
> and have as little to do with it as possible!

How about oven frying it? Get one of those covered foil "baking dishes" and
add about 1/4 cup of oil (I'd recommend canola). Then season the fish
fillets with seasoned breadcrumbs. You might add some dried dill weed and
pepper to this mix. (Personally I'd do a Zatarain's fish fry coating but I
like spicy.) Oven "fry" the fish (uncovered) for about 10 minutes (depends
on the thickness) until the fillets are opaque but tender. Carefully remove
the fish and drain the fat from the pan. Now, place the fish back in the
pan and cover it with the foil top. When you go to reheat it in the church
oven, remove the top but to retain moisture, add some milk around the fish
fillets.

Jill

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

"jmcquown" > wrote in
:

> Karen AKA Kajikit wrote:
>> On Fri, 07 Apr 2006 21:33:38 -0500, Steve Wertz
>> > wrote:
>>
>>> On Fri, 07 Apr 2006 21:03:01 -0400, Karen AKA Kajikit
>>> > wrote:
>>>
>>>> This 'fresh' fish doesn't smell any too fresh to me so I'm going to
>>>> have to rinse it and deal with it first thing tomorrow morning...
>>>> what can I make that I can either freeze or refrigerate overnight
>>>> and take to church on Sunday?
>>>
>>> You're going to have a funeral for it? How sweet. Unless it
>>> asked to be creamated(*), then I wouldn't worry about cooking it.
>>
>> lol! Now pretty please give me a fish recipe that can be stored
>> overnight and reheated in the oven at church. I should have said that
>> this fish is perfectly good - I just don't like the smell of raw fish
>> and have as little to do with it as possible!
>
> How about oven frying it? Get one of those covered foil "baking
> dishes" and add about 1/4 cup of oil (I'd recommend canola). Then
> season the fish fillets with seasoned breadcrumbs. You might add some
> dried dill weed and pepper to this mix. (Personally I'd do a
> Zatarain's fish fry coating but I like spicy.) Oven "fry" the fish
> (uncovered) for about 10 minutes (depends on the thickness) until the
> fillets are opaque but tender. Carefully remove the fish and drain the
> fat from the pan. Now, place the fish back in the pan and cover it
> with the foil top. When you go to reheat it in the church oven,
> remove the top but to retain moisture, add some milk around the fish
> fillets.
>
> Jill



And naturally don't forget to rest it all on a bed of wild or brown rice,
unless it's poached and going to reside in a chaffing dish of it's own.

Poached salmon. My favorite brunch meat.

If it was alive, it's meat, imho,

Andy
If today were Sunday.... LOOKOUT!!!
Not anymore *sigh*

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

Andy wrote:
> "jmcquown" > wrote in
> :
>
>> Karen AKA Kajikit wrote:
>>> On Fri, 07 Apr 2006 21:33:38 -0500, Steve Wertz
>>> > wrote:
>>>
>>>> On Fri, 07 Apr 2006 21:03:01 -0400, Karen AKA Kajikit
>>>> > wrote:
>>>>
>>> lol! Now pretty please give me a fish recipe that can be stored
>>> overnight and reheated in the oven at church. I should have said
>>> that this fish is perfectly good - I just don't like the smell of
>>> raw fish and have as little to do with it as possible!
>>
>> How about oven frying it? Get one of those covered foil "baking
>> dishes" and add about 1/4 cup of oil (I'd recommend canola). Then
>> season the fish fillets with seasoned breadcrumbs. You might add
>> some dried dill weed and pepper to this mix. (Personally I'd do a
>> Zatarain's fish fry coating but I like spicy.) Oven "fry" the fish
>> (uncovered) for about 10 minutes (depends on the thickness) until the
>> fillets are opaque but tender. Carefully remove the fish and drain
>> the fat from the pan. Now, place the fish back in the pan and cover
>> it with the foil top. When you go to reheat it in the church oven,
>> remove the top but to retain moisture, add some milk around the fish
>> fillets.
>>
>> Jill
>
> And naturally don't forget to rest it all on a bed of wild or brown
> rice, unless it's poached and going to reside in a chaffing dish of
> it's own.
>
Oh, now you're getting into an entirely different area. I do have a great
white & wild rice (baked) casserole dish but not enough to serve a church
group. In fact, 2 lbs. of mahi-mahi, I'd have just put most of it in the
freezer for later personal use. It's quite expensive on a restaurant menu.

Jill

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On Sat, 08 Apr 2006 05:48:51 -0500, Andy wrote:

> Poached salmon. My favorite brunch meat.
>
> If it was alive, it's meat, imho,

and it's red meat too.
--

Practice safe eating. Always use condiments.

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

sf > wrote in
:

> and it's red meat too.


Is it a red meat???

Andy

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On Sat, 08 Apr 2006 13:43:13 -0500, Andy wrote:

> sf > wrote in
> :
>
> > and it's red meat too.
>
>
> Is it a red meat???
>
Let's see: you said it's a meat, I said it's red meat. Are you
implying salmon isn't red?

http://www.wildpacificsalmon.com/sit...79/page/381560

--

Practice safe eating. Always use condiments.

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

sf wrote:
>
> Let's see: you said it's a meat, I said it's red meat. Are you
> implying salmon isn't red?
>
Salmon? I thought we were talking about mahi mahi. -aem

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

On 8 Apr 2006 14:34:57 -0700, aem wrote:

>
> sf wrote:
> >
> > Let's see: you said it's a meat, I said it's red meat. Are you
> > implying salmon isn't red?
> >
> Salmon? I thought we were talking about mahi mahi. -aem

Nope, he changed the subject.

"> Poached salmon. My favorite brunch meat."

"> If it was alive, it's meat, imho,"
--

Practice safe eating. Always use condiments.

What to make with 2 pounds of fresh mahimahi fillets (with skin on)
 

sf > wrote in
:

> On 8 Apr 2006 14:34:57 -0700, aem wrote:
>
>>
>> sf wrote:
>> >
>> > Let's see: you said it's a meat, I said it's red meat. Are you
>> > implying salmon isn't red?
>> >
>> Salmon? I thought we were talking about mahi mahi. -aem
>
> Nope, he changed the subject.
>
> "> Poached salmon. My favorite brunch meat."
>
> "> If it was alive, it's meat, imho,"

Agreed. Mahi-mahi is white meat. My mind was out to brunch at the time
of the post.

OOPS!

Andy