Lime and Cumin Crusted Mahi Mahi

Alright Paleo’s, shield your eyes ’cause this one has got — gasp! — white rice. Well, sometimes a fish dish just seems to call out for rice. And since it has been probably at least two months since I fired up the cooker I figured it’d be OK.

If you’re going to do rice for a dish like this, here’s one way I like to do it. I chopped up a good handful each of both celery and yellow onion. This was for one cup of rise, rinsed very well. Then bring 1 1/2 cups of chicken stock and a tbsp of butter to a boil, add the rice and simmer on medium low heat with the lid ajar for a few minutes. Once the stock disappears and there are "potholes" in the rice, stir in the veggies, turn down to low, and cover for 15 minutes. Add salt & pepper too taste. Done. I like lots of finely ground black pepper.

I’ve been loving using my new iPad to cook. I search BigOven and this was the recipe at the top. The only thing I changed is that i only needed 1/8 cup of olive oil to get a very good, stiff paste and I didn’t have onion powder, so used the dry minced onion. Rather than grill it, I brushed the paste on good & thick on the first side on a cookie sheet, then placed it under the broiler on low for about 5 minutes, removed it, burnt the dickens out of my thumb (immediate blister! still hurts) and repeated for the other side.

It was fantastic, and so easy. Click for the hi-res version.

Lime Cumin Crusted Mahi Mahi
Lime & Cumin Crusted Mahi Mahi

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Richard Nikoley

I started writing Free The Animal in late 2003 as just a little thing to try. 20 years later, turns out I've written over 5,000 posts. I blog what I wish...from diet, health, philosophy, politics, social antagonism, adventure travel, expat living, location and time independent—while you sleep— income by geoarbitrage, and food pics. I intended to travel the world "homeless," but the Covidiocy Panicdemic squashed that. I became an American expat living in Thailand. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. ... I leave the toilet seat up. Read More


  1. Steve on May 21, 2010 at 10:01

    Looks good.

    btw, you’ll never get linked on now! muuahah.

  2. Lucy on May 21, 2010 at 10:49

    smear a little coconut oil on that burn, worked like a charm when I had a mishap with the hot glue gun recently!

  3. Jim on May 21, 2010 at 11:15

    I used to do something similar back when I was a rice-eater. But I don’t do that anymore.

    But don’t worry, I’m keeping you on my GoogleReader though.

  4. Austin on May 22, 2010 at 05:05

    Looks great. You know I love my rice! LOL

  5. anand srivastava on May 24, 2010 at 06:41

    Then there is the Hyderabadi Katchi biryani. Try it out, after two months I guess ;-).
    Katchi means uncooked. Basically the mutton is cooked in the pan along with half cooked rice, very slowly.

    I make this every weekend. I use only half the rice, and double the ghee ;-).

    • Richard Nikoley on May 24, 2010 at 07:33

      I’ll check in out, for next time.

      We have quite a few Indian friends here in San Jose and I’ve indulged in their chicken byryani a number of times over the years.

      • anand srivastava on May 24, 2010 at 23:02

        I have forever loved biryani. But last year I went to hyderabad, and had the mutton biryani at the Bawarchi restaurant. It was the most heavenly biryani I have tasted.

        The hyderabadi biryani has the reputation of being the best biryani. Mutton is supposed to be the best meat.

  6. Eric on May 24, 2010 at 18:43

    Question for you. For the mahi mahi fillets, did you get them with the skin on one side? If so, did you put the paste on both sides or just the flesh side? I’m making it right now and I put the skin side down, flesh side up with paste. Broil it for 5 minutes and just flipped it so that flesh/paste is down with skin up.

  7. Richard Nikoley on May 24, 2010 at 18:47

    Mine were skinless, Eric. I do both sides, about 5 min each under the broiler. I might be inclined to take a filet knife to the skin. At any rate, would probably just as good, in which case I’d go skin side down and just put a nice layer of the batter on the flesh side and broil for about 8 minutes or until nicely browned.

  8. Eric on May 24, 2010 at 19:29

    Next time I’ll remove the skin first. The just came out of the oven/broiler about an hour ago and it turned out well. There is definitely a thick coat of paste on one side and the paste has a nice little kick to it because of the cumin. I was thinking about throwing in some curry powder as well. The skin peeled off well and the paste stuck to the fish nicely even though it was paste side down. Good find on this recipe. I’ll be eating it for the next 2 nights at least.

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