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View Diary: * NEW DAY * — I *LIKE* Mondays! Do you? (211 comments)

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    •  That looks so yum! (11+ / 0-)

      We're having fresh fruit for breakfast but I'm not up for slogging through the white sh*t to get a grape leaf to rest it on :)

      Banana and grape leaves make great presentation platforms and even wraps for some things, as you well know. Best wishes for your keikies' recovery.

      Later in the week I hope to be able to share one of the best recipes I've come across lately. A local chef at a place that is billed as a Mexican restaurant but has a brilliant staff specializing in fusion cooking shared the secrets for their Mahi Mahi special that pops up on the menu every few months. With a banana/mango salsa, mango and tamarind glaze, and coconut risotto it is rock 'n roll good. Cooking time is a bit lengthy -- making risotto can be tedious but the result is worth it.

        •  You don't have to wait (3+ / 0-)

          I'm landlocked here, not motivated enough to brave the glaring white expanse of snow-blanketed brrr to venture out yet so I transcribed the recipe with a few comments of my own.

          Cidro Fresco Mahi Mahi

          4 ea. 8 oz. mahi mahi steaks

          Banana Tamarind Salsa
            1 ripe banana, peeled and finely diced
            1 tbsp tamarind paste (dilute with warm water)
            1 tbsp minced red bell pepper
            1 tbsp minced mint
            1 tsp brown sugar
            1/2 tbsp lime juice

          Coconut Risotto
            1 1/2 tbsp butter
            1 tsp oil
            1/2 yellow onion, finely diced
            1 cup Arborio rice
            1 1/2 cups low sodium chicken stock
            2 cups coconut milk

          Citrus Glaze
            3/4 cup water
            1/3 cup sugar
            1 tbsp freshly crushed black peppercorns
            2 tbsp honey
            Juice from one orange
            Juice from one lemon
            Grated zest of the above orange
            Grated zest of the above lemon
            3 tbsp mango nectar
            2 tsp canola oil

          To make the coconut risotto, in a large pot over low heat, add the butter. When the butter has melted, add the oil -- it helps keep the butter from burning. Raise the heat to medium. Then add your diced onion, season the onion with a teaspoon of kosher salt, and cook for several minutes, until translucent. Add the Arborio rice and season again with kosher salt. Stir those constantly, you're waiting for the Arborio rice to become opaque. It takes a couple of minutes or so with constant stirring. Add the chicken stock -- you don't have to measure, add enough so that the rice is just covered. Keep stirring, constantly. You're stirring until the rice has absorbed the stock and is becoming creamy.

          Add another portion of the chicken stock to, again, just cover the rice and repeat the stirring process until the stock is absorbed. Now add a portion of the coconut milk in the same fashion as the stock, enough to cover the rice and, yet again, stir until the liquid is absorbed.

          Taste it (!!!). If the rice is still crunchy, add a bit more chicken stock and stir until it is absorbed, then a bit of the coconut milk and treat it similarly. The last addition of liquid should be coconut milk. Set the risotto aside and keep it warm while you prep and finish the rest of the dish or, if you're as lucky as I am to have a sous chef, delegate the above while you make the salsa and glaze :)

          To prepare the citrus glaze, in a saucepan combine the water, sugar, and peppercorns. Bring to a boil over high heat, then decrease the heat to medium and simmer for 10 to 15 minutes until the sauce becomes syrupy. Add the honey, orange zest, lemon zest, orange juice and lemon juice, mango nectar, and canola oil. Continue to simmer for 10 to 15 minutes until the sauce is again syrupy and reduced by about a third. Pass it through a fine mesh sieve and it is all ready.

          Now the salsa. Mix the banana, tamarind paste, red bell pepper, mint, brown sugar, and lime juice together in a bowl and adjust the sweetness/sourness with sugar and/or tamarind as desired.

          Season the fish with salt. Heat a tbsp or two of oil in a saute pan on high heat. When it is hot, add the fish and cook for two minutes or until it is browned. Turn it and cook the other side for two minutes or until the flesh flakes off with light pressure of a fork.

          To serve, divide the risotto among four plates. Place the fish on top of the risotto and the banana tamarind salsa on top of the mahi mahi. Nestle a small handful of your favorite fresh greens (lettuce, upland cress, or fresh spinach are favorites) next to the risotto.

          Drizzle 3 to 4 tbsp of the citrus glaze over the entire plate and it is ready to serve.

          h/t -- (hell, a lot more than a hat tip, make that profuse thanks) to chef Val at Tres Hombres for sharing this recipe. You're a rock star with fish, sensei. Someday, I hope, we'll be able to pry from you the alchemist formula for that swordfish everyone raves about. I suppose I should also mention that this recipe (with a delightful food pr0n pic) has also been published in a local community-focus magazine called Upgraded Living, available from the publisher or in most regional offices and waiting rooms where such things dot the landscape.

          •  That does sound delicious... (1+ / 0-)
            Recommended by:
            Darryl House

            ...but OMG. looks far too labor intensive por moi!  But thanks for writing it out.  I'll copy and save, just in case.

            “...the class which has the power to rob upon a large scale has also the power to control the government and legalize their robbery.” Eugene Debs

            by dharmasyd on Mon Dec 09, 2013 at 04:26:41 PM PST

            [ Parent ]

    •  Ooooooh...I want an actual banana leaf (3+ / 0-)

      from your tree...

      can you mail them?  what a great serving item...

      Words can sometimes, in moments of grace, attain the quality of deeds. --Elie Wiesel

      by a gilas girl on Mon Dec 09, 2013 at 01:08:08 PM PST

      [ Parent ]

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