Recipe of the week: Mahi Mahi with Orange, Guava & Rum
Ingredients:
• 2 teaspoons Cumin, seeds
• 1 teaspoon Coriander, seeds
• 1 teaspoon Whole Black Peppercorns
• 1 tablespoon Salt
• 1 teaspoon Thyme
• 4 6 ounce Mahi Mahi Filets
• 2 tablespoons Olive Oil
• 1 cup Diced Sweet Onion
• 1 tablespoon Minced Garlic
• 1 cup Fresh Orange Juice
• 3 tablespoons Fresh Guava
• 1/4 cup Lime Juice
• 1/4 cup Spiced Dark Rum
• 1 tablespoon Fresh Chopped cilantro
Directions:
To prepare the Mahi Mahi:
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds and whole black peppercorns until aromatic approximately 1-2 minutes. Using a mortor and pestel, crush the spices, then add in the salt and thyme. Season the Mahi Mahi well on both sides. Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.
To prepare the Mojo:
In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent approximately 3 minutes. Add the remaining fish spices and stir well. Add the orange juice, guava, lime juice, and 1 tablespoon rum. Bring to a boil and then lower to a simmer, cooking for 10 minutes.
To cook the Mahi Mahi:
Heat a large non-stick pan. Sauté the Mahi Mahi on the first side browning it well for 3 minutes. Then turn it over and add the remaining rum. Cook for another 3 minutes until tender. Remove the fish from the heat to fish plates. Garnish with cilantro. Serve with mojo sauce.
Serves 4.
Source: Chef Allen’s, Miami FL
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