Caribbean Spiced Mahi Mahi With Habanero Peach Butter Food

HABANERO-PEACH BUTTER

Steps:

• Heat the oil over high heat in a medium saucepan.
• Add the chiles, bell pepper, and shallot; cook over high heat for 2 minutes.
• Add the vinegar and honey to the chile mixture, reduce the heat to low, and simmer until almost all the liquid has evaporated, about 3 minutes.
• Remove from the heat; cool.
• Place 2 of the peaches and the butter in a food processor or blender.
• Process until well mixed.
• Add cooled chile mixture to the butter puree, and process until well blended.
• Transfer the butter mixture to small bowl.
• Mince the remaining peach, add it to the butter mixture, and blend well.
• Cover and refrigerate in an airtight container until ready to use, or freeze it.

GRILLED MAHI MAHI WITH JERK SPICE

Steps:

• Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.)
• For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through.

SEARED MAHI MAHI WITH ZESTY BASIL BUTTER

Steps:

• Zesty Basil Butter:
• Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
• Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
• Spoon the warm basil butter over the fish and serve.

GRILLED MAHI-MAHI WITH MANGO HABANERO SALSA

Steps:

• Mix all ingerdients in salsa together, except mango.
• Cover and chill overnight.
• Grill Mahi Mahi on a hot grill, 5 min.
• each side and season with salt and cracked pepper.
• Add mango to salsa just before serving and mix well.
• Place salsa on Mahi Mahi steaks and serve.

KIKI'S SPICED HABANERO PEACH JAM

Steps:

• Put peaches in a Dutch oven or soup pot; stir in lemon juice, vanilla bean, cinnamon, allspice, nutmeg, and cardamom.
• Place habanero peppers in a blender; top peppers with peach mixture. Blend until mostly smooth; transfer mixture back to the Dutch oven. Stir pectin into peach-habanero pepper mixture; bring to a full rolling boil. Quickly stir white sugar and brown sugar into mixture; return to a boil, stirring constantly, until sugar is dissolved, about 2 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait 1 to 2 weeks before opening for best results.