Seared Mahi-Mahi from Riverbend Bistro - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Seared Mahi-Mahi from Riverbend Bistro

Monday, January 8, 2007

INGREDIENTS

Filet of Mahi-Mahi
Pineapple (fresh if possible, otherwise canned will work)
can of Mandarin oranges
1/4 Bermuda (purple) onion
toasted sesame seeds
olive oil
1/8 cup red wine vinegar (or any other sweet vinegar such as white balsamic or apple cider)
salt & pepper to taste

PROCEDURE for SALSA

  • Julienne the purple onion
  • Slice pineapple and grill each side approximately 1 minute (If a char grill is not available or weather does not permit a George Foreman Grill set at the high works great to achieve grill effects.)
  • Cut pineapples into small chunks
  • Place onion, pineapple, and 1/4 cup mandarin oranges with juice in medium bowl
  • Toss in two teaspoons olive oil and red wine vinegar
  • Place aside

PROCEDURE for FISH

  • Heat skillet until very hot
  • Oil fish steak on both sides (lightly)
  • Place in pan and sear on both sides (about 45-60 seconds each side)
  • Place on baking sheet and put into 350 degree oven until desired doneness. (Medium rare to medium is recommended to prevent drying out)
  • Place sesame seeds on a flat plate
  • After removing fish from oven immediately roll steak in sesame seeds (just enough to lightly coat each side)
  • Place fish steak on serving dish.  Top with desired amount of salsa and enjoy!
Powered by Frankly