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magazine yucatecan style grilled mahi mahi
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This grilled mahi-mahi recipe is spicy and sweet, thanks to chiles, ginger, and creamy coconut milk.
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We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.
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After a few weeks in a brine of salt and lemon juice, lemons develop an appetizing, lightly pickled taste. Brian makes Moroccan-style preserved lemons at the winery and keeps a stash on hand to use in recipes like this one. The seasoned butter would complement swordfish, sole, shrimp, or salmon, or you could dollop it on steamed mussels or clams. For this dish, Brian slathers the butter on the grilled fish served over Frank Stitt’s Field Pea and Corn Salad (page 64), but wilted spinach would be an appealing accompaniment, too.
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This is a winning-contestant recipe from Season Four of FOX's MasterChef.
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Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.
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The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.
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Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.
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Culture
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Dawn Davis
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
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Culture
Chef Michael Mina cooked up $9,000 worth of Wagyu beef this past weekend, and we got it all on video
Bon Appétit
Culture
Our new "Grilling Book" is out soon, and this week we're having bloggers cook up its great recipes. Today: La Buena Vida's Nicole Franzen takes on beef
Bon Appétit
Restaurants
The chef, accused of wide-ranging sexual misconduct, recently hosted a slate of cooking classes and promises there are more to come. A report from his attempted return to the public.
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Videos
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Chef Ayesha Nurdjaja shows how to make five flavor-packed grilled skewers with steak, chicken, shrimp, halloumi, and zucchini. From juicy marinated chicken and perfectly cooked steak to smoky shrimp and golden halloumi, Ayesha shares her essential techniques for prepping, seasoning, skewering, and grilling each ingredient. The result is a showstopping Mediterranean-inspired kebab feast that’s sure to impress friends and family.
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Bon Appétit spends a day at Graciela, an Argentinian steakhouse in New York City, where grill master Nicolás Standitchi runs a 12-foot live-fire grill. Trained at the Buenos Aires steakhouse Don Julio, Nicolás breaks down how the team butchers grass-fed Argentinian beef, manages charcoal and open-fire cooking, makes chorizo from scratch, and prepares for a busy dinner service.
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Chef Fariyal Abdullahi of Hav & Mar shares how to cook the perfect steak at home. Learn how to master a pan-seared ribeye with a golden-brown crust and juicy centre using simple techniques like butter basting, a cast-iron pan, and an oven. She also shows you how to make a rich hollandaise sauce that pairs perfectly with the steak.
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Bon Appétit spends a day at Elder, a modern British Indian chop house that brings together British dining culture with Indian culinary heritage. Head Chef Iqbal Siddique takes us behind the scenes as his team prepares food for hundreds of guests later in the evening. From custom-ordered sumptuous steaks and Buffalo Milk Paneer, to the Chicken Roulade and Celeriac Wellington, follow Iqbal and his team as they navigate a day at one of NYC’s finest chop houses.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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The former star of Community and host of The Soup is tall and good-looking and seriously knows how to grill. Jealous much?