Asia is a country that is big on skewer stick foods. You probably heard of a Thailand all-time favorite “chicken satay.” Which can be ordered at any Thai restaurant across the realm in the United States as well. Typically, you would see beef sticks, chicken sticks, pork sticks; hot dog on a stick 😊; fish; squid; octopus; chicken liver or gizzard. You name it; they have it served on a skewer stick in Thailand.
Like we said; “seafood is endless.” You can use seafood as a protein substitute for any type of dish. In this dish, we made “Mahi Mahi Soy + Sesame Skewer Sticks.” You can use store bought premade bottle sauce or make your own Teriyaki sauce. We also have Kelchner Pineapple Teriyaki marinade sauce. You can pick that up while your in our market along with your fish. Mahi Mahi is such a mild fish. Majority of all fresh fish is mild. If you have a fish that is fishy; then it might not be as fresh as you may think. There are a few exceptions of some fresh fish that do taste fishy in nature such as; porgy; croakers; Boston mackerel; whiting, and sardines - just to name a few. These fish are typically fishy rather fresh or frozen. Although, they are fishy fish - they are really popular items.
Mahi Mahi is very firm resembling an almost chicken like texture once cooked.Which is why, it’s a great option of fish to serve on a skewer stick. You can use any type of fish for this dish. You can also use swordfish, wahoo; yellowfin tuna; squid or any type of firm textured fish/shellfish. For every pound of Mahi Mahi you can make 4 skewer sticks. You can marinade this dish a head of time. Then the next day, toss them on the grill and dinner is serve! Our photo quality for this week's dish, may not be as great but this dish is awesome. Guaranteed to win even your kids over with fish.
2 Lb of Mahi Mahi (cut vertical length wise makes 8 skewer sticks)
1 tablespoon of olive oil
a few tiny drops of sesame oil (don't overdo you'll get a burning sensation in throat when eating)
1 tablespoon of soy sauce
2 tablespoon of honey or brown sugar
1 teaspoon of sriracha sauce
1 teaspoon of Dijon Mustard
1 teaspoon of black sesame seed toasted
Pinch of salt, black pepper, and garlic power
1. Whisk all ingredients above in a small bowl.
2. Cut Mahi Mahi vertical length wise or in cubes. The thicker the better for grilling.
3. Toss fish into whisked ingredients bowl, using your hands mix around to marinade making sure fish is coated evenly on all sides. Let it marinade and sit in fridge for at least 30-40 minutes. You can prep this overnight and have it ready to cook for dinner the next night.
4. Soak your skewer stick in water while fish is marinating in fridge. This prevents the skewer sticks from burning while grilling.
5. Once fish is fully marinated, slide each fish onto skewer stick. Grill on medium heat for at least 4 minutes per side. Cut some lime wedges and squeeze lime on top of fish before serving.
6. You can serve with a side of rice, veggies, potato chips, salad or even slaw.