Pumpkin Seed Crusted Mahi Mahi With Mango And Papaya Stew Food

SEARED MAHI-MAHI WITH MANGO SAUCE AND FRAGRANT RICE

Steps:

• For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes.
• For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh.
• In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside.
• Heat a large, nonstick saute pan over medium-high heat.
• Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes.
• Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate.
• When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste.
• Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

POTATO CRUSTED MAHI

Steps:

• Preheat the oven to 250 degrees F.
• In a medium bowl, mix the potato pearls with the butter, parsley, and salt and pepper, to taste. Set aside.
• Preheat a flat-top griddle or medium skillet over medium-high heat. Season the mahi fillet with the herb butter, salt, and pepper. Top the fillet with the potato pearl mixture. Place the fish on the hot griddle, with the potato pearl side down. Sear on each side until golden brown. Place the fillet in a non-reactive pie pan, and then add 3 tablespoons lime broth, 2 tablespoons water, and the white wine. Place the pan in the oven, and bake for 8 minutes. Remove fish to a large serving bowl with the roasted garlic and remaining lime broth. Top with the fried spinach, and garnish with the lemon and parsley sprig.

MAHI MAHI WITH MANGO-VANILLA COULIS

Steps:

• For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.
• For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
• Arrange the fish on a platter and spoon the coulis on top.