Spice-Rubbed Mahi Mahi with Pineapple Relish
- At February 21, 2011
- By megan
- In mahi mahi, pineapple
0
Sometimes a simple spice rub is all you need. I mixed:
- 2 TB chopped garlic
- 1 TB granulated onion
- a big pinch of Aleppo Pepper
- 1 TB Spanish Sweet Paprika
Rub this on Mahi Mahi and let it sit in the fridge for a little while.
Broil for a few minutes on each side. I served this with brown basmati rice and a warm pineapple relish, inspired by some Pineapple Relish I received in a Harry and David gift box.
Pineapple Relish:
- 1.5 cups chopped pineapple
- 1/2 cup Harry and David Pineapple Relish
- 1 TB peanut oil
- 2 cloves garlic, chopped
- 1 tsp freshly grated ginger
- 1 chopped jalapeño
Heat the peanut oil on medium heat in a small pan. Add the garlic and ginger and let them get fragrant. Next, add the chopped pineapple and the prepared pineapple relish, Turn the heat to low and let this warm through. Add as much chopped jalapeño as you like. Enjoy!
Curried Mahi-Mahi with Coconut Rice
Whole Foods brand “Whole Catch” has good prices on frozen mahi-mahi, so I like to keep some in my freezer. As long as I plan in the morning to make it that night, I have time to thaw it, and it usually turns out pretty good.
When the fish is thawed, I cut it into equal sized chunks and marinate it for an hour or so. For this dish the marinade is:
- 1 TB peanut oil
- 2 TB coconut fat (from the top of an undisturbed can of coconut milk)
- 1/2 TB onion powder
- 1/2 TB garlic powder
- fresh ground black pepper
- Aleppo pepper (or red pepper flakes)
- 1 tsp turmeric
- a pinch of paprika
- a pinch of ground coriander
- 2 TB Kecap Manis (known as Sweet Soy Sauce in Indonesia. You can buy it in Asian grocery stores. Here in Boulder we have a great on right on 28th St.)
I mixed up the marinade really well and tossed the fish to evenly coat. Then I let the fish marinate in the fridge for an hour or so while prepping the rest of the meal. When the rice was just about done, I started broiling the fish, flipping it once, for about 5 minutes on each side.
To make Coconut Rice:
Follow instructions for the rice of your choice, but add some coconut milk and fat to the water while it cooks. Super simple and delicious.
I also wilted some fresh spinach in a pan with some peanut oil and a little soy sauce for some greens on the side.
Mahi Mahi Burrito with Black Beans and Tangy Tomatillo Guacamole
- At October 20, 2009
- By megan
- In Avocado, black beans, burrito, Guacamole, mahi mahi
- 1
Mahi-Mahi Rub:
- 1 TB Garlic Powder
- 1 TB Onion Powder
- 1/2 TB Cumin (I crushed some cumin seeds in a mortar and pestle)
- 1/2 TB Aleppo Pepper
- Pinch of Sea Salt
- Pinch of Coriander
- 1 TB Peanut Oil
Mix the fish-rub ingredients in a small bowl. I used frozen Mahi-Mahi, so I thawed it according to the thawing directions on the package, rinsed the filets, patted them dry with paper towels, and cut them into 2-inch square pieces. Next, I coated them in the spice rub, put them in a Pyrex glass tupperware, and let them sit in the fridge for an hour.
Meanwhile, a few cloves of garlic and half an onion were sauteing in a pan with some olive oil. Next, I added one carrot (peeled and chopped), cooked on medium high for a few minutes, and then one can of drained and rinsed black beans. This cooked for 20 minutes or so, and then a chopped green pepper was added to the mix, as well a pinch of cumin and some fresh ground black pepper.
After the fish marinated, I broiled them for 5 minutes on each side, and served them in a burrito with the black beans and my Tangy Tomatillo Guacamole.
Sweet Lemon Curry Mahi Mahi
- At July 19, 2009
- By megan
- In Avocado, Baby Bok Choy, coconut, curry, Fish, mahi mahi, Savory Spice Shop
- 0
Let’s hear it for Savory Spice Shop!
They make delicious spice mixes, right here in Colorado, and will ship them to you if you’re not close to a store.
For this meal, I made a veggie and mahi mahi coconut curry, served with basmati rice and sliced avocado.
Ingredients:
- 1 pound mahi mahi
- 1 small can coconut milk, undisturbed
- 3 TB Savory Spice Shop’s Vietnamese Sweet Lemon Curry spice mix
- 2 carrots, sliced
- 1 green pepper, cut into smaller pieces
- 1 red pepper, cut as the green pepper
- baby bok choy (an amount the size of a small head of lettuce)
- 1 Avocado
First, cut the mahi mahi into one-inch cubes. Make a spice-rub paste from 2 TB of the curry mix, 2 TB water, and 1/2 TB of the coconut creme scooped out of the undisturbed can of coconut milk. Undisturbed essentially means the can has been upright and not shaken for a day or more. All of the creme will be on the top, so you can scoop this out for a concentrated flavor.
Mix the 2 TB curry, 2 TB water, and 1/2 TB coconut creme into a paste and spread on the fish. Coat all of the cubes with this and allow it to marinate for at least 30 minutes.
Next, chop the baby bok choy. Like always, separate the leafy part from the celery-like stalks. Add the celery-like part to a dry 4 quart sauce pan and start to cook on medium high heat. Add 2 TB water and the rest of the leafy bok choy. Cook this a couple minutes until it turns brighter green and starts to wilt. Remove from heat, transfer to a bowl, and scrape out all remnant of the bok choy.
Put that pan back on the stove and add the rest of the coconut creme. On medium high heat, stir the creme for a minute or two and then add the carrot slices. Next, add the peppers and coat them in creme. Then, add the coconut “water” from the can, 1 can of extra water, one more TB of curry seasoning, and stir well. Let this cook a few minutes. Then add the fish and cook 5-7 minutes until it is just cooked through.
To serve: Put some prepared basmati rice in a bowl, top that with some of the bok choy, a few scoops of curry, and some sliced avocado. Enjoy.
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