Here’s a shore-ly delicious recipe courtesy of our great local Chef Joseph Gianuzzi of The Green Gourmet.
Grilled Local Mahi Mahi with Down Island Rice and Avocado Mousse 4 servings
4 Mahi Mahi Fillets (locally caught)
1 ½ cups Basmati Rice
½ Pineapple diced small
½ Red bell pepper diced small
1 Tbs Cilantro
2 oz Lime juice
2 Garlic cloves
4 oz Extra virgin olive oil
6 oz Pineapple juice
1 can Coconut milk unsweetened
4 Scallions diced small
1 Tsp Cane sugar
2 Haas Avocados peeled and seeded
Down Island Rice: Cook rice using coconut milk and water according to instructions on package. In a separate pan use one oz extra virgin olive oil and add diced pineapple and cook until well caramelized. Once caramelized, add pineapple juice and cane sugar. Simmer until syrupy. Add red bell peppers, half the scallions and toss. Add the pineapple mixture to the cooked basmati rice.
Avocado Mousse: In a blender or food processor add lime juice, avocado, garlic, half the scallions and cilantro. Blend until light and fluffy. Add salt and pepper to taste. (Add water if consistency is too thick).
Marinade for Mahi: (Optional, though recommended): I learned this from my good friends in Barbados. Apply 45 minutes before cooking.
1 medium yellow onion pureed in blender
2 Tsp of Garam Masala
1 zest of 1 lime
2 oz Olive oil
Add the above ingredients into the blender and puree and mix. In a non reactive bowl toss your Mahi Mahi with the Garam Masala and onion mixture. Let sit in marinade 30-45 minutes before grilling.
The plate presentation should be on the bottom, Mahi, then a dollop of mousse on the top! Enjoy…
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