mahi mahi with cilantro cream sauce + curry roasted veggies

11 Dec

 

Fish is a relatively new food item in my life. I resisted it for a long time, due to bad experiences in the past. But wow, was I missing out. I can’t believe how much I wasted my time in Boston not eating seafood every possible moment. Blast! Now, I must content myself with buying the frozen seafood that’s on sale at Whole Foods. But, you know, maybe it’s better I didn’t spoil myself on the East coast, because I really do enjoy this frozen fish.

If you’re going to make only a part of this meal, make the fish and the sauce. The veggies were pretty straightforward and could easily be substituted with another roasted vegetable, a tomato and fruit salsa, or even a simple steamed veggie. I liked the curry with the cilantro cream sauce, but the combination wasn’t the be all end all.

Have fun with this! You can always substitute another fish you might have on hand, or heck – make chicken or some other meat!


Curry Roasted Veggies

1 head cauliflower, chopped into small florets
1 pound brussels sprouts, halved
1 shallot, quartered and sliced
4 carrots, cut into 1/2 inch pieces
1/2 celery root (optional), cut into 1/4 inch matchsticks
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons curry powder
1/2 tablespoon paprika
2 teaspoons salt

1. Preheat oven to 450 F.

2. Place all prepared veggies into 9 x 13 inch pan.

3. Mix vinegar, oil, and spices in a small bowl, then pour on top of veggies and mix to coat evenly.

4. Roast veggies in the oven for about 50 minutes or until desired tenderness, stirring occasionally.

Cilantro Cream Sauce

1 1/2 cup heavy cream
1/2 bunch cilantro, roughly chopped (can include stems, excluding tough ends)
4 cloves garlic, roughly chopped
salt and pepper

1. Combine first three ingredients, bring to a boil. Cook for about 7 minutes, enough to get garlic soft.

2. Using an immersion blender, or transferring to a regular blender, blend until smooth. Salt and pepper to taste. Set aside.

Mahi Mahi

tablespoon of bacon fat / oil
Mahi Mahi fillets
lemon

1. Heat bacon fat in pan. Place fillets in pan and cook until brown on each side, about 4-5 minutes per side. Most importantly is the flakiness – undercooked will be rubbery, overcooked will be tough. Err on the side of undercooked.

2. Place fillets on plates. Squeeze lemon juice on the fillets, then drizzle with the cream sauce.

The idea here is to have everything come out at the same time. The veggies will stay hot for a while after they’re done cooking, so don’t fret about them and the sauce can always be reheated. So the fish is the tricky part here. You don’t want the fish to get cold, so make sure to have everything else lined up before you get started on the fish.

Enjoy!!

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