Pan Seared Mahi Mahi With Preserved Lemon Tomato Chutney Thai Basil Shiitake Orzo Recipes

PAN SEARED MAHIMAHI WITH POBLANO MASH AND TOMATO RELISH

Steps:

• Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
• Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.
• Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.

TOMATO BASIL MAHI MAHI

Steps:

• Preheat oven to 375 degrees.
• Place parchment paper on baking sheet, and mahi in middle of paper.
• Dust paprika over fish to help browning.
• Squeeze lemon juice and spread chopped garlic over fish.
• Slice tomato and arrange on top of fish, then drizzle with oil and vinegar.
• Sprinkle fresh basil and salt and pepper to taste.
• Fold paper over fish to make a pouch (you can secure with toothpicks) and bake at 375 degrees for 15-17 minutes.
• Tomatoes should be cooked and fish opaque.

TOMATO-BASIL MAHI MAHI

Steps:

• Coat pan with cooking oil and pan fry Mahi Mahi fillets until golden brown.
• To prepare sauce, saute garlic and shallots in pan.
• Add onion, tomato paste and chopped tomatoes, fish sauce, vinegar or lemon juice and sugar.
• Stir in chicken stock and simmer until sauce thickens.
• Remove from heat and add basil.
• To Serve, top Mahi Mahi fillets with generous helping of tomato basil sauce.
• (Vegetarian option: Substitute Mahi Mahi fillets with deep fried tofu and use vegetable stock in the sauce.) You can also substitute any mild white flesh fish instead of Mahi if you can't get it in your area.
• Garnish with a pretty whole basil leaf or bunch of leaves.

PAN SEARED MAHI-MAHI WITH PRESERVED LEMON-TOMATO CHUTNEY THAI BASIL-SHIITAKE ORZO

Steps:

• On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
• In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
• PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.