Chris' Recipes

Bon Appetite!

Baked Mahi Mahi, Asian Style

Written By: Chris - Feb• 14•13

I was looking for a fresh fish variety that I hadn’t prepared for a while and the gal behind the counter at our local grocery store assured me that the Mahi Mahi was extremely fresh.  So I went for it!

While looking around the kitchen assessing ingredients that I had on hand in my fridge and pantry, I decided on an Asian style dish and based this recipe off of one that I had seen Guy prepare on the food network.  Of course, I based my ingredients on memory and changed it up a bit to make it my own.  Although we enjoyed the meal, I suggest you pack your patience, prepare to have a snack (and a glass of wine!) while you cook if either you or your husband are hungry… because it took much longer to prepare than I anticipated.  Though it was worth the wait, I literally spent about two hours between prep and the baking of this dish

Ingredients:

2 Mahi Mahi Fillets (ours were big! 1.25 lbs total, or a little over a half a pound per fillet)
1 Can Coconut Milk
2/3 Cup Chicken Stock
1 Tablespoon fresh Lime Juice
1 Tablespoon Fish Sauce
2 Tablespoons Jalapeno, chopped
2 inches Fresh Ginger Root
2 Garlic Cloves
2 Tablespoon Heavy Cream
2 Tablespoons Brown Sugar
1 Tablespoon Oyster Sauce
1 teaspoon Sesame Oil
2/3 Cup Fresh Cilantro, chopped
1/2 Cup Fresh Basil, chiffonade
Onion
1/2 Red, Yellow & Orange Bell Pepper

Clean and chop the peppers, onion and carrots julienned style

In an oven proof baking dish, combine coconut milk, stock, fish sauce, peeled and sliced ginger, lime juice, jalapeno, smashed garlic, cilantro and basil.  Cut fish into two fillets and add the fish and turn coating both sides.  Cover and refrigerate for at least 30 minutes

Preheat oven to 350

Remove fish from marinade and reserve the marinade.  Add the chopped vegetables into a small oven proof dish and pour the marinade on top of them.

Cover tightly with foil and bake in the oven for 20 minutes (in the future I would bake these longer or use less vegetables, because they were still very firm as well as the fact that I had enough left over onions and peppers for a meal the next night)

Once the vegetables are cooked through and have softened, drain the same marinade liquid into a small sauce pan and place over medium low heat to reduce.  Add the sesame oil, cream, oyster sauce and brown sugar.  Stir often as it reduces.  Season with a dash of salt & pepper.

Pat the fish as dry as possible and strain the liquid from the vegetables.  Place about 1/2 Cup (or more per serving) in the center of a piece of parchment paper, top with the fish fillet, a small slice of fresh lime and then fold the paper around the fish and vegetables like a small package.  Tie off with the kitchen string and place on a baking sheet.

Bake another 45 minutes or so to ensure that the fish is cooked through (could take more or less time depending on the size of your fillet).  Remove ingredients from the packets onto individual serving plates, or serve directly onto plates while cutting open to reveal fish.  Drizzle with reduction!

Enjoy!

Cheers!
~Chris

 

 

 

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