Korean Sesame And Chile Roasted Mahi Mahi With Spinach Salad Food

SESAME CRUSTED MAHI MAHI II

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
• Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

KOREAN STYLE SESAME SPINACH SALAD (SIGEUMCHI NAMUL)

Steps:

• Remove the root ends from the Fresh Spinach (200 gram) with a knife or scissors and wash thoroughly under running water.
• Bring a pot of Water (800 milliliter) and half a teaspoon of the Salt (1/2 teaspoon) to a boil and cook the spinach for 2 minutes.
• Rinse the cooked spinach with ice-cold water and shake out through a sieve. This is called "shocking" and it prevents the spinach from overcooking.
• Gently squeeze out all the rest of the water with your hands, place in a large mixing bowl and set aside.
• Mix the Sesame Oil (1 tablespoon), Roasted Sesame Seeds (1 tablespoon), Salt (1/4 teaspoon), Light Soy Sauce (1/2 teaspoon), and Garlic (1 clove) in a small mixing bowl.
• Add the sauce mix into the cooked spinach, toss well.
• Ideally, cool the salad in the refrigerator for 10-15 minutes to let the flavours blend before serving, but this is not essential. Enjoy!

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

GRILLED MAHI MAHI WITH GARLIC SESAME SAUCE

Steps:

• Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
• Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
• Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
• Prepare 4 aluminum "envelopes" by placing 1 fillet on top of layered bell pepper and zucchini.
• Top with garlic, green onion and sesame seeds.
• Salt and pepper to taste.
• Seal package and grill on the bottom side for 5 minutes and on the top side for 3-4 minutes.
• Serving Suggestion: Excellent served over white jasmine rice.

SAUTEED SPINACH WITH SESAME - KOREAN

Steps:

• Put 2 T. of the oil in a large skillet over medium heat for one minute. Add garlic. The instant it begins to sizzle, add spinach and cook, stirring occasionally, until it is completely wilted. Turn heat to low.
• Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat. Taste to see if you need additional salt or soy sauce. Serve hot, warm, room temp or cold.
• Before serving, drizzle with remaining sesame oil and spinkle with sesame seeds.

SEARED MAHI-MAHI WITH A GARLIC-SESAME CRUST AND ASPARAGUS RELISH

Steps:

• Season each fish fillet with salt and pepper and set aside.
• Mix the sesame seeds and garlic into the softened butter, adding salt and pepper to taste. Spread top of the fish fillets with the mixture to form a 1/4-inch crust.
• Pout the olive oil into a heated wok or nonstick skillet. When the oil is hot, sear each fillet on both sides and top and bottom. Be careful not to overcook the fish. When cooked, in about 1 minute, transfer to a warm plate and garnish with basil. Serve with Asparagus Relish.
• Asparagus Relish:.
• Combine asparagus, garlic, ginger, tomato, bell pepper, salt and pepper and Black Sesame Dressing in a medium mixing bowl, stirring well. Refrigerate until ready to use.

MAHI-MAHI ON A BED OF SPINACH FOR 2

Steps:

• Marinate fish for 1 hr in lime juice, allspice, ozark seasoining, paprika, and italian seasoining. Bake fish for 10-15 min at 350 degrees or until done. Serve fish on bed of baby spinach with chopped zucchini, tomatoes, and sprinkles of cheese. Top with small amount of balsamic vingerette dressing. I tend to make my own dressing with olive oil and balsamic vinegarette but you can use store bought if that's easier.

KOREAN SESAME-SPINACH SALAD (SHIGMCHI NAMUL)

Steps:

• Clean spinach and remove tough stems.
• Bring 6 C of salted water to a boil. Blanch spinach and remove to an ice-water bath.
• Meanwhile, prepare the dressing: Mix the sugar, salt, soy sauce and sesame oil in a bowl.
• When cool, drain the spinach and squeeze it by hand to remove excess moisture. Transfer the spinach to a cutting board and give it a few chops with a knife. Toss the spinach with the dressing in the bowl.
• Transfer the salad to a serving dish and garnish with the sesame seeds before serving.

SWEET SESAME MAHI MAHI

Steps:

• Toss the pineapple, cilantro, red onion, and lime juice together in a bowl until evenly mixed; set aside.
• Rub the mahi mahi fillets with the sesame oil to lightly coat.
• Sprinkle the sesame seeds evenly over one side of each fillets; gently press the seeds into the fish to assure they stick.
• Heat the vegetable oil in a large non-stick skillet over medium heat.
• Lay the fillets with the seeded side down into the hot oil; cook for 4 minutes, turn, and continue cooking until the flesh turns opaque and flakes easily with a fork, another 3 to 5 minutes. Serve with the pineapple mixture.