Mahi Mahi With Fresh Cilantro Chutney Food

MAHI MAHI WITH PEACH-CUCUMBER SALSA

Steps:

• Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.

MAHI-MAHI WITH FRESH CILANTRO CHUTNEY

Steps:

• Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
• *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

CILANTRO CRUSTED MAHI MAHI

Steps:

• Heat olive oil in a large oven proof skillet over medium high heat.
• Preheat oven to 375 degrees.
• Season both sides of fish with salt and pepper.
• Dredge only one side of each fillet in the cilantro.
• Place fish, cilantro side down, into the hot olive oil, being careful not to crowd the pan.
• Cook until cilantro is crisp, checking often not to burn. (I check after 1 minute, then every 30 seconds after that.).
• Turn fish over, then place in preheated oven.
• Bake for 3-5 minutes, or until fish flakes easily with a fork.
• If you do not have a large oven proof skillet, you can cook fish a couple of fillets at a time, then transfer to a baking dish to finish cooking. You can use less oil or nonstick spray if using a nonstick pan, just remember to add more before adding more fish. Add extra cooking time since the dish is not preheated.

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Steps:

• Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
• Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
• Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
• In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
• Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
• Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
• In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

MACADAMIA CRUSTED MAHI-MAHI WITH FRESH MANGO GINGER CHUTNEY

Steps:

• Place mahi mahi in a wide, shallow bowl. Drizzle with 1/4 cup Nakano® Seasoned Rice Vinegar - Original and soy sauce. Refrigerate 30-60 minutes, turning fish over once.
• Meanwhile, prepare chutney in a medium serving bow by combining mango, 2 tablespoons Nakano® Seasoned Rice Vinegar - Original, red onion, ginger, mint and coconut. Add more seasoned rice vinegar, to taste, if desired. Let chutney sit at room temperature until ready to serve.
• Combine macadamias and panko bread crumbs in a shallow bowl.
• Beat egg in another shallow bowl.
• Melt butter in a 10 to 12-inch nonstick skillet over medium heat. Drain fish and pat dry. Dip each piece of fish in egg, then in macadamia mixture; place in skillet.
• Cook over medium heat approximately 8 minutes per side, or until cooked as desired. Serve with Mango Ginger Chutney.