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Recipes

Pan Seared Mahi Mahi filet with Cucumber Basmati Salad with buttered Asperagus and Radish Rhubarb Relish

from Jak's Kitchen

DATE: Monday, May 31st, 2010

Ingredients

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Radish and Rhubarb relish

6 large radishes, diced into 1/4 inch cubes
1 cup rhubarb, diced into 1/4 inch cubes
1 large red onion, diced into 1/4 inch cubes
1/4 cup apple cider vinegar
1/4 cup sugar
1 Tbsp olive oil
salt to taste

Cucumber Basmati salad

2 cups cooked basmati rice
1/2 a cup diced cucumber
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
1/4 cup seasoned rice vinegar
2 tbsp olive oil
1 tbsp fish sauce
salt and pepper to taste

Mahi-Mahi Fish

4-5oz Mahi Mahi Filets
salt and pepper to taste
2 tablespoons lemon juice
1 Tbsp olive oil
1 bunch asperagus
1 Tbsp butter
Radish and Rhubarb relish
Cucumber Basmati salad

Preparation

Radish and Rhubarb relish

  1. In saucepan on meium heat sautee onions in olive oil until translucent, about 2 minutes.
  2. Add radishes and rhubarb and stir for another minute.
  3. Add vinegar and sugar and bring to a boil, reduce heat and let simmer until most of the liquid has evaporated, about 20 minutes.
  4. Remove from heat and transfer to non reactive container.
  5. Let stand for 20 minutes then put in refridgerater to chill completely.
  6. Store in sealed non-reactive container in refridgerator for up to one week.

Cucumber Basmati salad

  1. Mix ingredients together and store in refridgerator for 1 hour to marinate.
  2. Remove from fridge twenty minutes before serving.
  3. Store in sealed non-reactive container in refridgerator for up to one day.

Mahi-Mahi Fish

  1. Season mahi mahi with salt and pepper.
  2. In non-stick fry pan on medium-high heat sear fish about 3 minutes per side or until cooked through, just before plating sprinkle lemon juice over fish.
  3. While fish is cooking put trimmed and washed asperagus into boiling water for 1 minute, transfer to a bowl and toss in butter untill melted.
  4. On each plate put about a quarter cup of basmati salad, buttered asperagus and a piece of mahi mahi, garnish fish with relish and serve.