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Olympia
Seafood Co.
Mahi Mahi |
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Hello
Everyone!
I
hope December is treating you well! Our tree is up,
our house is lit and the first batch of holiday toffee was a
resounding success. Next up is a pan of fudge, a
stealthy trip to Wind up Here, and a fancy outing to the Washington
Center for the Nutcracker on Sunday - we're feeling the holiday
spirit!
In
the seafood department of life around here, we're working hard to
source the best of the best for all the special meals in
December! We're ramping up crab cake production and
making sure we have a good supply of smoked salmon dip ready to
roll. This week we're featuring fresh mahi mahi flown
in from Hawaii (along with the ahi) for something a little
different, but we have lots of local fish as well.
Ling cod, sole, rockfish, and black cod are fresh and wild from our
local ocean and we still have some lovely fresh wild Coho salmon
direct from the mouth of the Quinault. Crab, clams,
oysters, shrimp, scallops...come visit with us!
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| Mahi
Mahi |
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One
of my long standing "plans to make a million dollars" has been to
somehow (this is  the fuzzy part)
make handbags, shoes and belts out of mahi mahi skin - this is such
a pretty fish! Yellows, blues, greens... they're a
bit like a swimming rainbow. They have a fairly odd
shaped snub-nosed head and are streamlined for speed to live life
as a large tropical predator fish. Mahi are known by
several different
 names,
the most common being Dorado or sometimes "dolphinfish" and the
word mahimahi is a native Hawaii word meaning "very
strong". I have never had the privilege of hooking
one of these pretty fish on the end of my line, but they're popular
sport fish and I'd imagine the "very strong" portion of mahimahi
means they're tons of fun to catch! Mahi mahi are
plentiful fish, considered a "best choice" on the seafood watch
card and are found all over the globe in tropical salt
waters.
And
the most excellent thing about mahi is that it's a very light in
flavor and easy to love fish.  My
family eats a lot more of the local cods than we do tropicals like
mahi and I'm always pleasantly surprised at how tender and mild
mahi turns out. It's fairly lean fish, so you want to
take care not to overcook it, but it's also very versatile and
makes everything from outstanding fish tacos to the best pan seared
medallions on the planet. This time of the year it's
difficult to recommend the grill so read on for Tony's Mahi
Medallions!
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Medallions |
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 This
is more of a quicky tutorial than a recipe, but I'm telling you
this fish was super quick, easy and ab-fabulous! We
are always happy to skin and slice your fish to get you started
too, so feel free to ask us to set you up with a package of
medallions when you come in!
Just under a pound of
fish serves two happy people for dinner!
Fresh mahi
medallions
Salt and pepper
Blackening
seasoning
Bread crumbs
Season up your fish with a
light coating of salt, pepper, blackening
and bread crumbs. Heat a tablespoon of vegetable oil
in a pan over medium high heat. Once it's nice and
hot, lay out your mahi pieces and sear for about 2 minutes on each
side. We served these with a sweet curry sauce over
rice, but they're fabulous just as they are or under any good
sauce. Enjoy!
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Holidays! |
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We can help you with your
gift giving! Our gourmet canned seafood, locally
sourced seasonings and gift certificates make easy elegant presents
for even the ornery people on your list!
2010 Holiday Hours
December 23rd 10AM to 6PM
December 24th 9AM to Noon for order
pick ups only
December 25th Closed
December 26th Regular Sunday Hours 11AM
to 4PM
December 27th Closed Mondays
December 28th - December
31st 10AM to 6PM
January 1st - January 3rd
Closed
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The
Olympia Seafood Company, Inc.
www.olympiaseafood.com
Kira
and Tony DeRito
360
570 8816
411 Columbia St
NW
Tues thru
Sat10-6
Sun 11-4
Closed Mondays!
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| Special
pricing on Mahi this week! $12.99/lb. |
Our
fresh wild flown-in-from-Hawaii (lucky fish!) mahi mahi is just
$12.99 per pound this week.
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| Offer
Expires: Sunday, December 12 |
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