As it turns out, the spirit (ha!) of the martini also makes a pretty nice mahi mahi steak. I served the fish as you see in the photo--over a bed of quinoa and topped with the red pepper puree. I feel the flavors compliment each other very well, and the puree adds a little kick of acid and heat. Enjoy--with or without an accompanying martini!
Ginger Vodka Mahi Mahi
Ingredients:
3 tbs ginger-infused vodka
1 tbs grated fresh ginger
1 tbs sugar
juice of 1 lime
12 oz mahi mahi (generally 2 steaks)
1 tbs peanut oil
salt and pepper
Directions:
Combine vodka, ginger, sugar, and lime juice in a shallow bowl. Stir until sugar is dissolved. Marinate mahi mahi, skin side up, in vodka mixture for 15 minutes.
Heat grill pan over medium heat and add oil. Season mahi mahi steaks and place skin side up in pan; cover. Grill each side 3-4 minutes, depending on thickness of steaks (if the steak is over and inch thick, I'll also flip it on each edge for a minute or two). Remove from heat and allow to rest 5 minutes before serving. Serves 2-4.
Asian-Inspired Quinoa
Ingredients:
1 c quinoa
1 tbs peanut oil
1 clove garlic, minced
1/2 c pineapple, chopped
1/2 c bell pepper, diced
1/4 c onion, diced
1 tsp fresh grated ginger
1/2 c roasted cashews
handful of fresh basil leaved, torn
1 tbs tamari
salt and pepper
Directions:
Prepare quinoa according to package directions.
Meanwhile, heat oil in skillet over medium heat. Stir-fry garlic and pineapple for 2 minutes. Add pepper, onion, and ginger; stir-fry another 2 minutes. Remove from heat and add to the prepared quinoa. Stir in cashews, basil, and tamari until combined. Season to taste and serve. Makes about 3 cups.
Ginger Red Pepper Puree
Ingredients:
1 tbs chili-infused oil (or add cayenne to taste if un-flavored oil is used)
1 clove garlic, minced
2 tbs onion, diced
1/2 c red bell, chopped
1 lime wedge, skin removed
several fresh basil leaves
1 tsp ginger root
1 tbs vodka
1 tbs sugar
1 tsp salt, or to taste
Directions:
Heat oil over medium heat in small skillet. Sauté garlic, onion, and pepper for 2 minutes and remove from heat.
Puree sautéed components in a blender with remaining ingredients. Season to taste. Makes about 1/2 cup of puree.
Those are a great set of recipes! The Quinoa recipe caught my eye!
ReplyDeleteYUM. Just...yum. I especially love the sound of that red pepper purée.
ReplyDeleteWow...these recipes look GREAT!!! I'm happy that I still eat fish :-) Will have to try these!
ReplyDelete