Fresh Seafood in Chicago and Naperville

Seared, sautéed, or encrusted are just a few ways to cook up mouthwatering Mahi Mahi a.k.a. dorado/dolphinfish. This is a fish that is wild-caught from Pacific and Atlantic oceans. A sweet mild flavor, Mahi Mahi, is low in saturated fat and a good source of protein. Don’t worry about traveling all the way to an exotic island to enjoy this sweet and delectable favorite. Your local grocery store or Whole Foods should have it in stock. But keep in mind a few tips when purchasing fish in Chicagoland or anywhere.

Tips when buying seafood

1. Fillets should smell like the ocean. Not “Fishy”
2. Look for firm fish; older fish becomes mushy
3. Keep it clean & cold
4. Eat the fillets within a day of purchasing
5. Fish should be stored at 32 degrees a bit colder than most refrigerators
6. If you are cooking frozen Mahi, then thaw it in your refrigerator or under cold water

When cooking Mahi, make sure all surfaces are cleaned before and after handling the fish to avoid contamination. Mahi is done when the meat turns white and flakes easily, regardless of the cooking method. 6 to 8 ounces is a great serving sizes for an entrée.
There are so many options of sauces out there that complement Mahi Mahi. Try this rich, citrusy, & creamy sauce!
Orange beurre blanc recipe
1 cup orange juice
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon very finely chopped fresh parsley leaves
4 tablespoons (1/2 stick) butter, cut into cubes

About 20 to 25 minutes before mealtime, prepare orange beurre blanc by combining orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place.

Sear, sautee, or encrust Mahi Mahi fillet to your liking.

Whisk butter into sauce just before serving and spoon over and around the fish

Or stop by Catch 35 in Chicago’s theater district or Downtown Naperville that offers a rich & creamy preparation of fresh Ecuadorian Mahi Mahi, which is pan-roasted & topped with citrus beurre blanc, accompanied by lobster-corn risotto and grilled asparagus. The sweet & spicy preparation at Catch 35 Seafood and Premium Steaks in Chicago and Downtown Naperville is blackened Mahi Mahi topped with sweet chili hollandaise sauce & blackened Florida shrimp.
It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about-enjoying things. —Julia Child
Let Catch 35 house your next family or work get together and enjoy the splendors of the ocean. See you soon!