Sicilian-Style Dolphin Fish or Mahi-Mahi Rolls.
This fish, known as dolphin, dorado, and mahi-mahi, a pelagic fish is truly spectacular for its taste and the beauty of its colors.
It has a great flavor and is rich in nutritional properties.
Its meat is lean – containing about 1% fat – and rich in vitamins and minerals including phosphorus, magnesium, potassium, and zinc. The market price is very interesting and allows you to eat well by preparing great recipes with a favorable quality/price ratio.
Today I propose it as rolls, with the inevitable Sicilian-style seasoned breadcrumbs, (see recipe) all cooked in the broth of the same fish.
You will also find the recipe for Bimby at the bottom.

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Difficulty: Medium
Cost: Very economical
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Slow fire, Boiling
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

637.77 Kcal

calories per serving

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Energy 637.77 (Kcal)
Carbohydrates 37.90 (g) of which sugars 3.93 (g)
Proteins 41.13 (g)
Fat 35.25 (g) of which saturated 11.81 (g)of which unsaturated 9.21 (g)
Fibers 2.65 (g)
Sodium 1,179.75 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Sicilian-Style Dolphin Fish or Mahi-Mahi RollsIngredients

10.5 oz dolphin fish (in thin fillets cut crosswise)
10.5 oz dolphin fish (scraps spine or head)
1 cup cups breadcrumbs (seasoned Sicilian-style see recipe)
3.5 oz provolone cheese
as needed extra virgin olive oil
as needed salt
as needed water
2 cloves garlic
1 bunch chopped parsley
3.5 oz tomatoes (ripe)

Tools

what we need to make

Frying Pan
Cutting Board
Knife
Bowl
Plate
Skewers

Preparation of Sicilian-Style Dolphin Fish or Mahi-Mahi Rolls

This is the dolphin fish or mahi-mahi. Its size can vary from 0.66 lbs to 66 lbs.
Today we will use a part of a specimen about 55 lbs, freshly caught.
When you go to your trusted fishmonger, have them cut thin slices crosswise as if it were smoked salmon, you know the cut the deli man makes?
Now prepare the filling. The base is Sicilian-style seasoned breadcrumbs. To see the recipe click here.
Add 2 tablespoons of extra virgin olive oil, and…
About 3.4 oz of water.
Stir, and to know if you have reached the ideal consistency, know that it should look almost like a meatball.
The amount of water can vary depending on whether you use more or less dry breadcrumbs.
Now spread the slices on the work surface, put a heap of seasoned breadcrumbs and a small cube of provolone on each. Roll the rolls and skewer them.
In a non-stick frying pan, heat a little extra virgin olive oil, and cook the skewers for 1 minute per side. Then set them aside.
Now we will prepare the broth with the “scraps” of the fish, i.e., spines and head.
In the same pan where you browned the skewers, add more extra virgin olive oil, and 2 minced garlic cloves. Saute for 2 minutes, then pour over about 1 liter of water.
Add to the broth the chopped cherry tomatoes, a branch of parsley, and a pinch of salt. Cover and cook for about 16 minutes.
After the time has passed, immerse the skewers and continue cooking for another 5 minutes.
Serve the skewers hot and steaming,
and with the remaining broth and fish “scraps,” you can dress linguine.
Here ready are the linguine and Sicilian-Style Dolphin Fish or Mahi-Mahi Rolls
Prepare the rolls as described above, then proceed to prepare the broth.
Put the garlic and parsley in the bowl, and if you like a little chili, run for 5 seconds at speed 7, gather with the spatula.
Add 1.4 oz of extra virgin olive oil to the mince and flavor for 3 minutes at 212°F speed 1.
Add about 1 liter of water, 1 teaspoon of salt, cherry tomatoes, and a bunch of parsley.
Place the skewers in the varoma, cover, and cook for 20 minutes at varoma speed 1
After the time has elapsed, transfer the skewers to a baking dish, pour about 3.4 oz of broth over them; you can dress spaghetti with the rest.
Add 12.3 oz of spaghetti from the top hole and cook for the time described on the package at spoon speed.
Pour the spaghetti into a baking dish and serve very hot