10 Minute Mahi Mahi
Nicole Hannah Jones writes “America wasn’t a democracy until Black Americans made it one.” Her Pulitzer Prize winning The 1619 Project explores the history of the first Africans arriving in 1619 to what is present day Virginia. As a history buff, I have never seen Twitter so lit with rebuttals to Ms. Jones’ commentary, including a direct missive from our feckless leader. I contend America was not a culinary dynasty until Black Americans made it one. The 10 Minute Mahi Mahi is perhaps in keeping with tradition.
The nations’ first celebrity chefs were enslaved. Hercules cooked for George Washington, and James Hemings cooked at Thomas Jefferson’s Monticello. Jefferson took Hemings to France to learn the style of cooking. Both chefs incorporated African techniques to develop a unique American cuisine. These gentlemen “were the nation’s first celebrity chefs, famous for their talents and skills.” Aunt Jemima and Uncle Ben, the stereotypical, happy Black mythical cooks, persist in American hearts and minds for a reason. The true heirs to the great American chefs are so obviously people from Africa. Weaned by multiple generations of kitchen professionals, the food we cook and relish today is the same as it always was. If you’re fortunate, like me, you enjoy better food at home than at any fine dining setting.
What makes 10 Minute Mahi Mahi affordable is that I used to buy a 3 lb. bag of individually vacuum packed, pieces of Wild Caught Mahi Mahi at Costco. Sadly, while writing this article, I discovered, at least in my zip code, Costco is no longer carrying the product. I hope this is temporary but realize we are experiencing changes that may affect us for sometime. You can serve this with Light Creamy Coleslaw or Vegetable Fried Quinoa and substitute cod which is more accessible.
10 Minute Mahi Mahi
- 1 Plate
- 1 Shallow Bowl
- 1 Pair Heat Resistant Tongs
- 1 Quart Sized Re-sealable Plastic Bag
- 1 Medium Frying Pan
- 1 8 ounce Wild Caught Mahi Mahi
- Spike Lemon Pepper Seasoning
- ½ tbsp Organic Olive Oil
- ½ tbsp Organic Ghee
- 1/2 cup Trader Joe’s Rice Crackers, crushed
- 1 tbsp Parmesan Cheese
- Place olive oil and ghee in pan and heat to medium heat.
- Sprinkle fish liberally with Lemon Pepper Seasoning on both sides. (This step can be done 30 minutes prior to cooking if desired which allows the spices to marry with the fish).
- Place crackers in a plastic bag, seal and crush carefully with a mallet or a jar.
- Pour cracker crumbs into a shallow bowl. Add Parmesan and incorporate thoroughly.
- Press fish into cracker crumb, Parmesan mixture. Turn over and press the other side into the cracker crumbs and then place into the hot frying pan.
- Cook approximately 3 minutes on each side.
- Fish should be opaque inside and out when ready. Remove from pan and serve immediately.