Mahi-mahi jerky can be a delicious and healthy snack. Here are a couple of mahi-mahi recipes for making homemade jerky.
Just for fun and interesting facts, see the article I wrote about mahi-mahi. You’ll find a link at the bottom of the page.
Image by Joe
Mahi-Mahi Recipes for Homemade Jerky
This mahi-mahi jerky recipe offers a delightful combination of savory, sweet, and tangy flavors with a hint of heat. Enjoy this tropical twist on jerky!
Mahi-Mahi Jerky
Ingredients
- 1 pound mahi-mahi fillets, skinless and boneless
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon cayenne pepper (adjust to taste for added heat)
Instructions
- Prepare the Mahi-Mahi
- Ensure the mahi-mahi fillets are cleaned and patted dry with paper towels.
- Cut the mahi-mahi into thin strips, approximately 1/4 to 1/2 inch thick.
- Prepare the Marinade
- In a bowl, whisk together soy sauce, lime juice, honey, garlic powder, onion powder, black pepper, smoked paprika (if using), and cayenne pepper.
- Marinate the Mahi-Mahi
- Place the mahi-mahi strips in a resealable plastic bag or a shallow dish.
- Pour the marinade over the mahi-mahi, ensuring each strip is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight. This allows the flavors to infuse into the mahi-mahi.
- Preheat the Dehydrator or Oven
- Preheat your dehydrator or oven to the appropriate temperature for jerky (usually around 160-170°F or 65-75°C).
- Remove Mahi-Mahi from Marinade
- Take the mahi-mahi strips out of the marinade and pat them dry with paper towels.
- Arrange on Dehydrator Trays or Oven Racks
- Arrange the mahi-mahi strips on the dehydrator trays or oven racks, ensuring they are not touching each other.
- Dehydrate or Oven-Dry
- Dehydrate the mahi-mahi until it reaches your desired jerky consistency. This may take around 4-6 hours, depending on your dehydrator or oven.
- Check for Doneness
- Mahi-mahi jerky is done when it is dry and firm but still pliable. It should not be overly brittle.
- Cool and Store
- Allow the mahi-mahi jerky to cool completely before storing.
- Store the jerky in an airtight container or vacuum-sealed bag to maintain freshness.
A mahi-mahi jerky with a fruity flavor can be a refreshing and unique twist. Here’s a recipe for Mahi-Mahi Jerky with Pineapple and Mango.
It can be a perfect snack for those who enjoy a burst of sweetness with their jerky. Enjoy the delightful combination of pineapple and mango with the savory taste of mahi-mahi!
Pineapple and Mango Mahi-Mahi Jerky
Ingredients
- 1 pound mahi-mahi fillets, skinless and boneless
- 1/2 cup pineapple juice
- 1/2 cup mango puree
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Prepare the Mahi-Mahi
- Clean the mahi-mahi fillets and pat them dry with paper towels.
- Cut the mahi-mahi into thin strips, approximately 1/4 to 1/2 inch wide.
- Prepare the Marinade
- In a bowl, combine pineapple juice, mango puree, soy sauce, lime juice, honey, grated ginger, garlic powder, and black pepper.
- Marinate the Mahi-Mahi
- Place the mahi-mahi strips in a resealable plastic bag or a shallow dish.
- Pour the fruity marinade over the mahi-mahi, ensuring each strip is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight. This allows the fruity flavors to infuse into the mahi-mahi.
- Preheat the Dehydrator or Oven
- Preheat your dehydrator or oven to the appropriate temperature for jerky (usually around 160-170°F or 65-75°C).
- Remove Mahi-Mahi from Marinade
- Take the mahi-mahi strips out of the marinade and pat them dry with paper towels.
- Arrange on Dehydrator Trays or Oven Racks
- Arrange the mahi-mahi strips on the dehydrator trays or oven racks, ensuring they are not touching each other.
- Dehydrate or Oven-Dry
- Dehydrate the mahi-mahi until it reaches your desired jerky consistency. This may take around 4-6 hours, depending on your dehydrator or oven.
- Check for Doneness
- Mahi-mahi jerky is done when it is dry and firm but still pliable. It should not be overly brittle.
- Cool and Store
- Allow the mahi-mahi jerky to cool completely before storing.
- Store the jerky in an airtight container or vacuum-sealed bag to maintain freshness.
Related Content You Should Find Interesting
Interesting Facts of Mahi-Mahi – I mentioned this one at the beginning of the article.
Fish Jerky Recipes – more recipes for fish lovers
Dehydrating Meat for Jerky – Same process for fish.
Smoking Meats for Jerky – Smoked fish of all kinds is a delight for many people.