Mahi-Mahi with coconut & pineapple salsa
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Ingredients
4
mahi-mahi filets
4
chopped shallots
2 oz
white wine
2 tbsp
rice vinegar
(full fat) coconut milk
1/2
split vanilla bean
2 tbsp
olive oil
1 tbsp
butter
salt and pepper
Garnish
1/2
(diced 1/4 inch size) pineapple
1 bunch
(finely chopped) green onions
1 small bunch
chopped cilantro
1 each
juiced & mixed lime and lemon
salt and pepper
sliced red chilli pepper
Rice
black rice
4
chopped shallots
4
slices ginger
2
bay leaves
1 1/2 can
strained & rinsed white navy beans
Instructions
Put the rice in a steamer, add water about one inch over the rice, add the shallots and ginger and a good pinch of salt, cook until the rice is dry (about 15 minutes), then add the beans and mix them in well, keep covered until needed.
In a bowl mix the pineapple with green onions, cilantro and lime/lemon juice season with salt & pepper to taste
Season the fish filets with salt and pepper and sauté in a non-stick pan with butter and oil, sprinkle with the wine and vinegar, evaporate a bit the add the vanilla and the coconut milk, simmer until the fish is cooked, remove the fish and thicken the sauce by simmering it down and adding a spoonful of butter.
Place the rice on a plate, top it with the fish, sprinkle the coconut sauce and spoon some pineapple salsa on the fish, serve immediately.