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 Please give this recipe a try and let us know what you think by clicking on the comments link… thank you!