June 4, 2009
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Grilled Mahi Mahi with Fresh Fruit Salsa
Ginger Rice with Snow Peas
RECIPES
Grilled Mahi Mahi with Fresh Fruit Salsa:
(serves 4)
1 1/3 lb Mahi Mahi
¼ fresh pineapple
1 whole mango
1 avocado
¼ cup red onion, diced
¼ to ½ fresh jalapeño, seeded, ribs removed and diced
Zest of one lime
Juice of 1 lime
Dice pineapple, mango and avocado into ¼ inch pieces. Add red onion, jalapeno, lime zest and juice. Mix together and set aside.
Lightly coat mahi mahi in olive oil and sprinkle with salt and pepper. Grill on medium heat until just cooked through (slightly firm and opaque.) Divide fish into 4 portions and serve topped with salsa.
***Remember to test your jalapeno for heat each time as they can very greatly. Cut a very small sliver and taste before dicing the jalapeno. Adjust the amount of according to the heat of each pepper.
Ginger Rice with Snow Peas:
1 cup jasmine or basmati rice, rinsed until water runs clear
1 ½ cups water
1 Tbs butter
1 tsp salt
1 finger of fresh ginger (approximately 3-4 inches long)
1 ½ to 2 cups snow peas, cleaned and cut in half (or thirds for large peas)
Put water in medium sauce pot with lid. Peal ginger. Grate ginger directly into the water. This is easiest with a micro plane zester. Add rice, butter and salt. Bring to a boil. Reduce to simmer and cover. Cook until rice is tender, approximately 15 minutes. Add peas. Remove from heat and let stand covered for 10-15 minutes. Fluff with fork. The peas will cook from the heat of the rice.
*** If the rice is going to stand longer than 10-15 minutes, blanch the peas in hot water and immediately remove to a bowl of ice water to stop the cooking. Drained peas will stand as long as needed. Heat them before adding back to rice.
NOTES FROM “CLASS”
Most important, remember to be extremely careful when working with jalapeños. Do not touch any part of your body, in particular your face and eyes before thoroughly scrubbing your hands with soap and hot water. Remember the jalapeno peepee story!!!!!
To cut a fresh pineapple, cut off the top and bottom. Stand the pineapple on end. Cut vertical strips down the pineapple to remove the skin and eyes. Quarter the pineapple. This is easiest when the pineapple is still standing on end. Carefully holding each quarter on end, slice out the hard center core.
To cut a fresh mango hold it on a “narrow” side. Slice down just left or right of center. Remember a mango has a flat oval shaped pit. Repeat on other side. To dice, hold each half, skin side down, in your hand. Using a small pearing knife slice strips into the mango without puncturing the skin. Then repeat in the opposite direction making cubes. Push the center skin side of the mango up, forcing it “inside out” slice off the cubes.
Diced tomato or papaya also make a nice additions to this salsa
Remember to do all your slicing and dicing before you have too many mojitos. This saves fingers.
MENU
Grilled Mahi Mahi with Fresh Fruit Salsa
Ginger Rice with Snow Peas
RECIPES
Grilled Mahi Mahi with Fresh Fruit Salsa:
(serves 4)
1 1/3 lb Mahi Mahi
¼ fresh pineapple
1 whole mango
1 avocado
¼ cup red onion, diced
¼ to ½ fresh jalapeño, seeded, ribs removed and diced
Zest of one lime
Juice of 1 lime
Dice pineapple, mango and avocado into ¼ inch pieces. Add red onion, jalapeno, lime zest and juice. Mix together and set aside.
Lightly coat mahi mahi in olive oil and sprinkle with salt and pepper. Grill on medium heat until just cooked through (slightly firm and opaque.) Divide fish into 4 portions and serve topped with salsa.
***Remember to test your jalapeno for heat each time as they can very greatly. Cut a very small sliver and taste before dicing the jalapeno. Adjust the amount of according to the heat of each pepper.
Ginger Rice with Snow Peas:
1 cup jasmine or basmati rice, rinsed until water runs clear
1 ½ cups water
1 Tbs butter
1 tsp salt
1 finger of fresh ginger (approximately 3-4 inches long)
1 ½ to 2 cups snow peas, cleaned and cut in half (or thirds for large peas)
Put water in medium sauce pot with lid. Peal ginger. Grate ginger directly into the water. This is easiest with a micro plane zester. Add rice, butter and salt. Bring to a boil. Reduce to simmer and cover. Cook until rice is tender, approximately 15 minutes. Add peas. Remove from heat and let stand covered for 10-15 minutes. Fluff with fork. The peas will cook from the heat of the rice.
*** If the rice is going to stand longer than 10-15 minutes, blanch the peas in hot water and immediately remove to a bowl of ice water to stop the cooking. Drained peas will stand as long as needed. Heat them before adding back to rice.
NOTES FROM “CLASS”
Most important, remember to be extremely careful when working with jalapeños. Do not touch any part of your body, in particular your face and eyes before thoroughly scrubbing your hands with soap and hot water. Remember the jalapeno peepee story!!!!!
To cut a fresh pineapple, cut off the top and bottom. Stand the pineapple on end. Cut vertical strips down the pineapple to remove the skin and eyes. Quarter the pineapple. This is easiest when the pineapple is still standing on end. Carefully holding each quarter on end, slice out the hard center core.
To cut a fresh mango hold it on a “narrow” side. Slice down just left or right of center. Remember a mango has a flat oval shaped pit. Repeat on other side. To dice, hold each half, skin side down, in your hand. Using a small pearing knife slice strips into the mango without puncturing the skin. Then repeat in the opposite direction making cubes. Push the center skin side of the mango up, forcing it “inside out” slice off the cubes.
Diced tomato or papaya also make a nice additions to this salsa
Remember to do all your slicing and dicing before you have too many mojitos. This saves fingers.
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