Side dish for Mahi Mahi?

Question

For dinner tonight, I was thinking about doing Mahi Mahi (tropical fish) encrusted with coconut and macadamia in an orange juice glace - baked. I have a salsa to serve it with out of mandarin orange, marmalade, red peppers, green chiles, and lime juice.

I thought about serving this with steamed green beans with toasted almonds, and some wild rice,

I am not so sure about my side dish choices - what do you think?

Answer 1

sounds perfect..... i was going to suggest rice and some kind of veg, green beans sound awesome . i was going to say broocoli.

Answer 2

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RE:
Side dish for Mahi Mahi?
For dinner tonight, I was thinking about doing Mahi Mahi (tropical fish) encrusted with coconut and macadamia in an orange juice glace - baked. I have a salsa to serve it with out of mandarin orange, marmalade, red peppers, green chiles, and lime juice.

I thought about serving this with steamed...

Answer 3

Every time we have Mahi Mahi at my house (or when we go out to eat), we always have wild rice on the side. Typically if at home we do fresh side salad with that. Our side salad usually has Mandarin oranges cut up, with crushed pecans and baby spinach lettuce, and just an oil dressing. I hope this helps

Answer 4

Since mahi mahi is fish use whatever you would have with fish. Mashed or baked potatoes,a veggie,string beans, squash,peas etc. Serve a salad. The fish is good and mild so I would not want to use any sauce over it unless it was like a butter& lemon sauce. Just melt butter& add lemon or lime juice & spoon over fish.

Answer 5

mmm sounds delish, infact we hd something like it at arasiota. i think it might be better if you fry it thoe, anyway there is this excellent dish it is caled makari and you shred ginger(the whole root) then you mix soy sauce with a little sugar, (youll know when you have enugh sugar) and drizzle it over the shredded ginger, you can also add sesame seeds on top. whatever side you make, be sure its not something to heavy, try something light

Answer 6

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Answer 7

mushroom risotto

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese


In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste

Answer 8

Steamed asparagus with lemon butter sauce

Answer 9

your side dishes sound perfect, mabey salad and or bread. ps......check into pineapple bombay[ with shrimp]