Mahi tahiti, or yellowfin tuna is commonly used in Hawaiian cuisine, particularly in poke (a raw fish salad), and on the island of Maui, it is known as “mahi mahi.” The Japanese have a similar dish called tai, but it is in no way related to the fish that is eaten in Hawaii.
Mangoes are one of those fruits that some people are allergic to. This can be a real problem if you are allergic to them or if you want to eat them. Often the fruit has to be eaten in the form of a sauce or ice cream, which can be a problem when you are on a diet. In this article, I will tell you how to make a delicious mango sauce, which you can use as a topping for ice cream and other desserts.
Mahi Tahitian Style is a unique twist to traditional mahi mahi marinade. It substitutes the lemon juice, butter, and garlic with a combination of ginger, cilantro, and onion. The result is a great flavor and an even better taste!
Tahitian Style Mahi Mahi Mahi Mahi Mahi Mahi Mahi Mahi is wonderfully prepared in a buttery Dijon wine sauce in the French Polynesian style.
Tahitian Style Mahi Mahi Mahi Mahi Mahi Mahi Mahi Mahi Mahi
I’d wanted to visit Tahiti for as long as I can remember, and I finally had the opportunity to do so a few years ago.
There were a few tourists in line with my husband and me in Los Angeles to catch the aircraft, but mainly Tahitians going home with Costco goods.
Because of the professionalism of the excellent captain and staff of Air Tahiti Nui, the nine-hour trip was without a doubt one of the finest flights we’d ever experienced.
Tahiti evokes images of pristine sand beaches, azure blue sea illuminated from behind, towering palm palms, and grass houses.
All of this is true, but this beautiful location has so much more to offer.
Such as the amazing Tahitian cuisine, which blends the finest of Polynesia with French tastes.
Like this simple Mahi Tahitian Style, with its Dijon mustard, lemon, butter, and wine sauce, which is simply wonderful.
As we flew over the dark Pacific, I found it fascinating that the Tahitians were carrying back so many goods that they didn’t have in Tahiti, while I was looking for something that could only be found in Tahiti – Tahitian Vanilla.
Yes, it’s available on Amazon and at certain grocery shops, but I wanted to see it straight from the source.
I wanted to visit a vanilla plantation to learn more about the process.
We were welcomed on the tarmac by Tahitian dancers and given leis by Jean, our hotel driver, as we arrived in Papeete early in the morning.
We were shocked to discover how cosmopolitan Papeete was with its traffic congestion and throngs of people on our route to the hotel.
As we drove to the hotel, I inquired about seeing the vanilla farms.
He said he wasn’t aware of any on Tahiti, but that I may be able to locate what I needed in Moorea, a little island off the coast of Tahiti. As a result, we discovered a ferry that would take us there.
Remember the magical island in the movie “South Pacific,” where the sailors gazed while Bloody Mary sang “Bali Hai”? Moorea is a very lovely island.
It’s just as I imagined Tahiti would be.
What was even more stunning were the houses that lined the road. Each had a well groomed yard and was painted every color conceivable.
Chickens would sometimes run across the roadways, and men in pareos would stroll into town with their families.
We had inquired about the vanilla planatation with the vehicle rental woman, who said, “Of course,” with a little French accent, and proceeded to give us instructions.
After thanking her, I inquired about a nice lunch spot, to which she responded, “There are several.”
We replied, “That’s the one,” after she offered us many options, one of which is directly on the beach.
We arrived to a little open-air hut with seats on the patio and were welcomed by a nice woman who informed us that we were a bit early for lunch but that we may sit at one of the tables.
She added that if we preferred, we could sit at one of the beach tables, which were each covered with a thatched roof and looked out over the beautiful lagoon.
Which one would you pick?
She led us down to our little thatch-covered cabin and seated us at a table. The vista was incredible. I can only describe the water as turquoise with a backlight.
She gave us a menu in French, which my husband luckily understood, and shortly before leaving, she informed us of the day’s catch, which was Mahi.
We said, “Absolutely,” and explained that we were not in a rush.
It was paradise on earth to be sitting there with the wind flowing through the palms and gazing out over that lovely lagoon.
We watched her slogging over the sand with a big heavy tray in one hand and a large heavy tray in the other over her head in what looked like no time at all.
The “lunch” was a colossal failure.
A lemon butter cream sauce seasoned the mahi to perfection.
We served Polynesian fruits, assorted veggies, and breadfruit with our Mahi Tahitian Style.
Breadfruit was something none of us had ever tried before. We couldn’t quit talking about the fish throughout the whole trip.
As we walked away, we paused to thank the chef, who, we later learned, was from Paris and who was kind enough to offer me some tips on how to prepare Mahi.
For you, I’ve created Mahi Tahitian Style.
Mahi Tahitian Style Ingredients
- Filets de mahi
- Mustard Dijon
- Wine made from white grapes
- Juice of a lemon
- Leaves of Basil
Making Mahi in the Tahitian Style
Combine flour, salt, and pepper on a plate.
On both sides, lightly dredge the mahi filets in the flour mixture.
In a medium-high-heat frypan, melt 1 1/2 tablespoons butter.
Add the mahi filets when the butter starts to sizzle. Cook for 3 minutes, or until browned.
Cook for another 3 minutes after flipping the filets. Then transfer the filets to a dish and keep them warm in the oven.
Add the remaining 2 1/2 tsp butter to the same frypan over medium heat.
When the pan begins to crackle, add the chopped shallots and cook for approximately 2-3 minutes, or until softened.
1/4 cup white wine, Dijon mustard, and 1/2 lemon juice whisked together
Allow 3-4 minutes for the sauce to reduce.
Remove the mahi filets from the oven and cover with the thickened sauce and broken basil leaves.
You may also like these other excellent fish dishes:
Ora Salmon from New Zealand
Tarragon Cream Sauce on Baked Halibut
Mahi Mahi is classified as a protein food by the USDA.
There are 20 grams of protein in each 3 ounce serving.
Mahi is also known as a complete protein since it includes all of the necessary amino acids that your body needs to live.
It’s also high in B vitamins.
The good news is that all of this protein comes at a minimal calorie cost.
You’ll also learn how to create Tahitian Vanilla.
Recipes to Print
Mahi Tahitian Style
In the French Polynesian style, Mahi Tahitian Style is fast and tasty. Usually, tarragon is used, but there’s a twist in this dish.
Time to Prepare: 5 minutes
Cooking Time: 10 minutes
Time allotted 15 minute timer
Course Description: Main Course
Recipes for Mahi Mahi (Mahi Mahi)
2 people servings
calorie count: 313 kcal
- 1 tablespoon flour
- a quarter teaspoon of salt
- a quarter teaspoon of pepper
- 4 tbsp unsalted butter
- 1 pound filets of mahi
- 1 finely minced shallot
- a quarter teaspoon Mustard dijon
- a quarter cup of white wine Chicken broth may be used instead of beef broth.
- 2 tbsp basil leaves (optional) Chopped coarsely
Combine flour, salt, and pepper on a plate. Dredge both sides of the Mahi filets in the flour mixture.
1 1/2 tsp butter, melted in a frying pan over medium high heat until just sizzling Add the Mahi filets and cook for 3 minutes, or until browned on one side. Continue to sauté the filets for another 3 minutes. Transfer to a dish and keep heated in the oven.
Over medium high heat, add the remaining 2 1/2 tablespoons butter to the frying pan. Add the shallots and cook for 2-3 minutes, or until softened. Allow 3-4 minutes to decrease after whisking in the Dijon mustard, lemon juice, and wine.
Remove the Mahi filets from the oven and pour the sauce over them. Serve with basil leaves as a garnish.
Calories: 313kcal | Carbohydrates: 6g | Protein: 42g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 571mg | Potassium: 1006mg | Sugar: 1g
The Mahi Tahitian is a high protein, low carb diet that is used by some in the medical community. The diet does not recommend that you are ever hungry, so I do not recommend it. You should be hungry after eating a high protein, high fat meal. Your body is using the food to build your muscles, so you should be hungry.. Read more about spanish style mahi mahi and let us know what you think.
Frequently Asked Questions
What is fish Tahitian?
Fish Tahitian is a type of fish that is native to the waters around Tahiti.
Is Mahi Mahi healthy or not?
If you are asking about the fish, it is not healthy.
What is Hawaiian mahi mahi?
Hawaiian mahi mahi is a type of fish that is found in the Pacific Ocean. It has a long, thin body and can grow to be over two meters long.
This article broadly covered the following related topics:
- french polynesian recipes
- tahitian food recipes
- tahitian vanilla sauce
- polynesian fish recipes
- traditional french polynesian food