Mahi Mahi: Tis the Season

What to do with the finest fish as our culinary thoughts turn to spring.


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Sesame-Crusted Mahi Mahi

Sesame seeds are little umami explosions waiting to happen, and as such can be tricky to pair with wine. But when you happen upon the right pairing, the match can be simply stunning. There’s a lot of sesame in this recipe, but otherwise it’s a relatively simple dish, using the cucumber and watercress salad as a palate-refreshing foil. Since the recipe gains freshness from the salad, it’s best to chase down some umami-rich wines to compliment that sesame flavor.

So-called orange wines (a.k.a. white wine fermented as red wines, with extended skin contact) are the perfect solution. Rich with subtle spice and umami flavors, they are often difficult to pair with spring time dishes that rely on bright, fresh flavors. Here they will shine, so take a look at something like the Attems Pinot Grigio Ramato or the Pheasant's Tears Rkatsiteli from the Republic of Georgia. 


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  • I am from the Big Island a fisherman and a wine lover. As you know Mahi mahi is the Hawaiian name for Dolphin fish and is a staple over here. However a better fish ; arguably the best in the world is Ono...Wahoo from those outside Hawaii. It is a lot better fish all around and with the Cilantro Chutney...fantastic. Add in the Monkey Bay Sav. Blanc and you have a meal and a half.

    May 25, 2013 at 11:13 PM

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