Be the first to Mahi mahi is served on a bed of papaya and kiwifruit, served with a fresh pear salsa. Mahi mahi is actually dolphinfish, which is a fish unrelated to dolphin mammals.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- Fish:
- 2 Mahi Mahi steaks or other firm-fleshed fish steaks
- Salt, to taste
- White pepper, to taste
- .
- Salsa:
- 2 teaspoons plum sauce
- 1 teaspoon soy sauce
- 1/4 cup Asian pear, chopped
- 1 teaspoon cilantro, minced
- 1 teaspoon jalapeno or serrano chile, diced
- 1 Tablespoon purple onion, diced
- 1 Tablespoons lemon juice
- 1 teaspoon honey or brown sugar
- 1 Tablespoon red pepper, diced
- .
- Garnishes:
- Papaya, sliced into a fan shape
- Kiwi, peeled, sliced into coins
Preparation:
Mahi Mahi:
Season the mahi mahi fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.
Salsa:
Mix plum sauce, soy sauce, pear, cilantro, chile, onion, lemon juice, honey or brown sugar, and red pepper together. Adjust the flavor with additional honey or brown sugar.
Arrange the fan of papaya and the kiwifruit coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish.
Yield: 2 servings
Recipe Source: Martin Yan's Feast : The Best of Yan Can Cook by Martin Yan (KQED)
Reprinted with permission.
Season the mahi mahi fish with a little salt and white pepper. Grill quickly on a non-stick surface. The fish is done when it turns opaque throughout and flakes to a fork.
Salsa:
Mix plum sauce, soy sauce, pear, cilantro, chile, onion, lemon juice, honey or brown sugar, and red pepper together. Adjust the flavor with additional honey or brown sugar.
Arrange the fan of papaya and the kiwifruit coins on a plate. Add a piece of the grilled fish, then spoon a serving of the salsa next to the fish.
Yield: 2 servings
Recipe Source: Martin Yan's Feast : The Best of Yan Can Cook by Martin Yan (KQED)
Reprinted with permission.
