Vodka Ginger Mahi Mahi with Asian-Inspired Quinoa

Is it bad that I just ate this meal, and my mouth is still watering over the picture? This meal came about after seeing a recipe for Tequila Lime Mahi Mahi that, naturally, called for tequila. Now, I don't know about you, but I am entirely too old to have tequila in my possession. What I do have is a lovely bottle of Skyy Ginger-Infused Vodka that is my current martini-making favorite. To make the martini, I simply shake two shots of the ginger vodka with a splash each of pineapple and lime juice. Rub the inside of the glass with fresh ginger, and you have yourself a perfectly lovely cocktail.

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.

Mahi Mahi with Mango Salsa

This is probably one of the most common dishes prepared at my house. My kids have been fans of mango salsa their entire lives and will eat it on pretty much anything. Fish is quick to prepare, so it lends itself to a weeknight dinner easily. In theory this meal should serve 4, but there are rarely leftovers between myself and the two girls. I'd suggest doubling it if you intend to feed 4 hungry mouths!

Mahi Mahi with Mango Salsa

1 cup rice

12oz mahi mahi

fresh cracked pepper

2 tbs tamari

1 tbs peanut oil

1 lime, cut into quarters

Prepare rice according to package directions. While it is simmering (or in the rice cooker, should you be so lucky!), prepare the rest of the ingredients.

Crack pepper over mahi mahi and place in bowl. Drizzle with tamari, peanut oil, and juice from THREE QUARTERS of the lime. Allow to rest at room temperature while preparing the salsa (recipe below).

Heat grill pan to med-high heat. Remove fish from marinade and place in pan skin side up and cook 3 minutes. Flip fish, pour marinade over, and cook an additional 3-4 minutes.

Place fish on bed of rice and pour marinade from pan over fish. Top with mango salsa and serve.

Mango Salsa

1 c mango, diced

1/2 c red onion, diced

1/4 c red bell pepper, diced

2 green onions, finely chopped

1/2 c cilantro leaves, finely chopped

zest of 1 lime

dash salt

pinch cumin

salt and pepper to taste

Combine above ingredients with juice from the remaining 1/4 lime and allow to rest at room temperature while cooking the fish.

Notes:

• The mango is best when fresh. If you don't like the way the mangos in your grocery store look, I've subbed in the jarred version (usually available in the refrigerated produce section) with success. Because it's jarred in light syrup, I rinse the slices with water first. If you prefer a sweeter salsa, then you may opt to keep them as is.
• My rice of choice with fish is jasmine rice. It has a more delicate flavor that compliments seafood very well.