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Sunday, November 21, 2010

Mahi-Mahi Fillet with Jewel Coconut Rice

Mahi-Mahi Fillet with Jewel Coconut Rice


This is a little fish dish I cooked up for dinner tonight. Mahi-mahi is a fish that I have never cooked before so it was interesting. Doing some research, I found that the fish resides in subtropical waters thus I decided to make a Hawaiian inspired dish. When thinking of Hawaii I think of pineapples, coconuts and fresh ingredients as well as bright colors. So thus, I made the pineapple puree and the rice.
I did not want to challenge the natural flavor of the fish so I only lightly seasoned the fillets with salt, pepper and a little bit fish sauce. I pan fried the fillets in olive oil and served it with Jewel Saffron-Coconut Basmati Rice and a Spicy n' Sour Pineapple Puree. Very healthy and delicious!

Mahi-Mahi Fillet with Jewel Coconut Rice

Pineapple Puree
1 can of chunked pineapples in juice
1/4 cup reserved pineapple juice
1 tsp salt
1 tsp soy sauce
2 tsp sugar
2 tsp chopped chilis
2 tsp cornstarch

In a sauce pan, mix all ingredients together and cook over medium heat until pineapples produce more juice. Remove from heat, cool and pulse in a blender. Return to sauce pan and heat through, keeping warm before serving.

Rice
2 1/2 cup of brown basmati rice, rinsed and drained
1 can coconut milk
2 1/4 cups of water
1 pinch of saffron
1/2 red pepper, diced
1/2 green pepper, diced
5 tbsp fresh cilantro, chopped

In the rice cooker pot, combine all ingredients and turn switch to cook.
If you don't have a rice cooker, combine all ingredients in a pot and turn heat to medium-high. Cook for covered for 30 minutes or until rice is cooked.
Saute red and green peppers with 1 tsp salt until peppers are tender.
In a large bowl, mix around 2 cups of cooked rice with the sauted peppers. Season more according to your taste. Add in cilantro. Set aside.

Fish
4 Mahi-Mahi fish fillets
2 tsp pepper
2 tsp salt
4 tbsp fish sauce*
1 tbsp olive oil

Season the fillets with salt, pepper and the fish sauce (1 tbsp each fillet). Heat the oil in a skillet over medium high heat. Cook skin down until skin is crispy around 3-5 minutes. Flip over and cook other side for 2-3 minutes.

Serve hot with puree and rice. Garnish with a sprig of cilantro if desired.


*I used the Squid Brand which is lighter or I use the Three Crab Brand which is a bit more bold.

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