What to Do With Old Fish

I think, Gentle Reader, that I might have prepared last night the last of the giant slab of mahimahi I bought back in April. That was a helluva lotta fish, and it was all delish...but after a while, a person hankers for a new delish fish dish.

So what's a Faudie to do if she finds herself without a ready recipe to try out? She calls upon her trusty assistant Google to search out something new to try.

This time around, Google helped me find a sweet and spicy glazed mahimahi recipe on Recipezaar that's highly reminiscent of the rosemary chicken with orange-maple glaze and another salmon-maple combo we here at Chez Boeckman-Walker love much. I had the ingredients needed for the recipe--including the maple syrup!--so why not take a chance?

Steamed Cajun Maple Mahimahi2 T maple syrup
1 t Cajun seasoning
1/2 t garlic powder
2 mahimahi filets

1. Combine the syrup, seasoning and garlic powder in a small bowl, stirring well.
   
2. Lightly sprinkle the filets, skin removed, with salt and pepper.
   
3. Start the filets steaming in a food steamer appliance or stovetop steaming setup.
   
4. Halfway through the steaming time (depends on method used), lightly brush Cajun glaze atop filets.
   
5. If preferred, serve filets with additional glaze brushed on top or on the side.

Yield: 2 to 4 servings, depending on filet size and appetites of diners

Nutritional Info
Here's the nutritional info of the original recipe:
Calories: 228
Fat: 1.5 g
Sat fat: 0.4 g
Protein: 37.9 g
Carbs: 14 g
Fiber: 0.1 g
Cholesterol: 148 mg
Sodium: 181 mg

The Faudie's Futzings
Other than reducing the amount of Cajun seasoning originally called for, my version doesn't differ dramatically from its source.

Given how little maple syrup is in the recipe, it certainly doesn't get lost. Perhaps if you used more Cajun seasoning--say, closer to the three-quarters of a tablespoon called for originally--that sweetness might be entirely overwhelmed. Then again, Gentle Reader, the ratio of sweet and spicy might also depend on how strong your Cajun seasoning is. The bulk stuff I got at Central Markup or Whole Paycheck (can't remember which) isn't overwhelming, but it does have a nice kick.

As you can see from the photo, I served the fish along with some jasmine rice (to satisfy the boy) and some steamed carrots, which did not get into the photo. I drizzled some of the glaze onto my rice just to give it a bit of kick because, well, I'm not as nuts about plain jasmine rice as the boy is. Eh, to each his own.

If you're out of fish of any kind, you could probably pair this simple glaze with chicken, pork and maybe even a beef cut of some sort. It would probably work even better if applied to your meat of choice while it's being sauteed. In fact, I can't wait to try the glaze out atop some browning chicken breasts. Yum!