Taste of the Northland: Mahi-mahi

Posted at: 02/13/2012 8:23 AM
Updated at: 03/06/2012 9:33 AM
By: Scott Doane

The term mahi-mahi in Hawaiian means very storng. And the grilled Mahi-mahi at Va Bene in Duluth is strong with flavor!

Mary Kay Berarducci with Va Bene stopped by to make some pan-seared Mahi-Mahi for this week's Taste of the Northland segment.

If you are still looking for a place to go for Valentine's Day, Berarducci said that there is still seating available for Va Bene's Valentine's Day dinner at 5 p.m. Tuesday.

For more information, you can check out the restaurant's website at www.vabenecaffe.com

Pan-seared Mahi-mahi with Avocado and Melon Salsa

Dry Rub

-  ½ tsp. garlic powder

- 2 tsp. cayenne pepper

- 1 tsp. Salt

- 1 tsp. fresh ground peppercorns

Chutney: Avacado Melon Salsa

- 1 small avocado, diced

- 1/4 cup red onion

- 1/4 Fennel bulb

- 1 cup diced cantaloupe

- 1/3 cup fresh chopped cilantro

- 3 Tbsp. fresh lime juice

- ¼ tsp grated lime peel

- 1 tsp. honey Season with salt and pepper


Rub Mahi-mahi thoroughly with dry rub mix and set aside. Heat a knob of butter and a tsp of extra virgin olive oil in a skillet over low flame and add the mahi-mahi filet after the butter has melted. Cover and cook for 4 or 5 minutes a side until the filet has a beautiful golden color, add more butter if necessary and a spritz of wine if you are feeling daring. Finish with the salsa.