I'm back! and here is another great fish recipe, Chef Streng's Mahi Mahi
Sorry I've been gone so long, but I've been busy. The beginning of last week I was out of town for work, then we had the St. Jude Marathon Weekend. I'm glad the half-marathon is behind me, but I think I've lost my mind because I am seriously thinking about signing up for the New Orleans half. Oh well, on to the recipe.
This most unusual thing about this recipe is that my husband cut it out of the paper and suggested that I make it. I don't think that had happened before and hasn't happened since. We really liked it. I think a lot of people are scared of cooking fish, but don't be afraid, just get the freshest fish you can find. Also, for this recipe you'll need a steamer. If you don't have one, it's not that hard to come up with a way to steam the fish. If I'm making a lot, I put a rack in my electric skillet and use that. You can also put a heat proof plate in a large skillet with some water and cover it with the lid.
1 1/2 lb. mahi mahi (can substitute any white fish)
3 T sesame oil
1/4 cup peanut oil
1 cup shiitake mushrooms, sliced 1/4 inch thick
1/4 cup peeled and julienned fresh ginger root
1/2 cup green onions cut into thin strips
1/2 cup cilantro leaves
1/2 cup soy sauce
Cut mahi mahi into serving size pieces. Combine sesame and peanut oils and pour small amount into pan. Add mushrooms and saute lightly for a few minutes, set aside. Place fish in steamer. Add 1 inch of water in the steamer (adjust depending upon what you are using for a steamer.) Top fish with ginger root and mushrooms. Cover and steam 5 to 8 minutes or until fish is done. Meanwhile, heat the oil mixture until almost smoking (but be careful). Place fish on warm plates, add the green onions and cilantro. Pour some soy sauce over each piece of fish, then scorch with the almost smoking hot oil mixture and serve.
I usually serve this with a side dish that I used to get at Times Change when it was open in Jackson.
Thin asparagus, cut diagonally into small slices
Zucchini, outsides (I don't know what this is with me) only, cut in dice the same size as the asparagus
red, orange or yellow bell pepper, cut into same size dice
corn kernels cut off the cob
you can also add some summer squash, cut up into same side dice
Saute the vegetables in oil or butter until crisp tender. Right before serving toss with truffle oil. Don't add the truffle oil too soon as it is heat labile and you will lose the flavor.
This most unusual thing about this recipe is that my husband cut it out of the paper and suggested that I make it. I don't think that had happened before and hasn't happened since. We really liked it. I think a lot of people are scared of cooking fish, but don't be afraid, just get the freshest fish you can find. Also, for this recipe you'll need a steamer. If you don't have one, it's not that hard to come up with a way to steam the fish. If I'm making a lot, I put a rack in my electric skillet and use that. You can also put a heat proof plate in a large skillet with some water and cover it with the lid.
1 1/2 lb. mahi mahi (can substitute any white fish)
3 T sesame oil
1/4 cup peanut oil
1 cup shiitake mushrooms, sliced 1/4 inch thick
1/4 cup peeled and julienned fresh ginger root
1/2 cup green onions cut into thin strips
1/2 cup cilantro leaves
1/2 cup soy sauce
Cut mahi mahi into serving size pieces. Combine sesame and peanut oils and pour small amount into pan. Add mushrooms and saute lightly for a few minutes, set aside. Place fish in steamer. Add 1 inch of water in the steamer (adjust depending upon what you are using for a steamer.) Top fish with ginger root and mushrooms. Cover and steam 5 to 8 minutes or until fish is done. Meanwhile, heat the oil mixture until almost smoking (but be careful). Place fish on warm plates, add the green onions and cilantro. Pour some soy sauce over each piece of fish, then scorch with the almost smoking hot oil mixture and serve.
I usually serve this with a side dish that I used to get at Times Change when it was open in Jackson.
Thin asparagus, cut diagonally into small slices
Zucchini, outsides (I don't know what this is with me) only, cut in dice the same size as the asparagus
red, orange or yellow bell pepper, cut into same size dice
corn kernels cut off the cob
you can also add some summer squash, cut up into same side dice
Saute the vegetables in oil or butter until crisp tender. Right before serving toss with truffle oil. Don't add the truffle oil too soon as it is heat labile and you will lose the flavor.
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