Fish
Recipes
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| Garlic and Herb Mahimahi with cucumber tomato and ginger salsa Ingredients
For the garlic herb crust
¼ cup chopped garlic
1 tsp chopped fresh parsley
1 tsp chopped fresh basil
1 tsp chopped fresh tarragon
4 anchovy filets
4 shallots roughly chopped
1 tsp olive oil
4 mahimahi filets
1 tsb olive oil For the cucumber, tomato, ginger salsa
1 cup seeded and diced cucumber
¼ cup seeded and diced red tomato
2 tbsp finely chopped ginger
¼ cup finely minced onions
2 tbsp soy sauce
2 tbsp spicy sesame oil
Salt and peper.
MethodFor the salsa
Thoroughly combine the ingredients in a mixing bowl and chill. For the garlic herb crust
Place all the garlic herb crust ingredients in a food processor or blender and blend until a puree is formed. Coat one side of each mahimahi filets with this puree and let is sit for 15 minutes. Heat the olive oil in a non-stick sauté pan and sear the crusted mahimahi over high heat for 45 seconds to 1 minute per side for medium doneness. Place the fish crust side up on 4 serving plates and spoon the salsa over around each serving letting the juice from the salsa run onto the plate. |
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