Thai Mahi Mahi

Thai Mahi Mahi

I’ve been wanting to incorporate more fish into our diet.  However, I need to broaden my horizons and come up with different ways to prepare it.  I will usually make fried fish and chips using Mahi Mahi.  I like it because it is really mild tasting and firm so it holds up well when frying.  It’s really good that way but recently I tried Mahi Mahi with a Thai flair.  It was really really good for those days when you want something a bit lighter than a fried fish.  I served it with brown basmati rice, amaranth, cilantro and lime.   

Thai Mahi Mahi

2 T coconut oil

5 cloves garlic, finely minced

1/2 onion, finely minced

1 T ginger, grated

1 red pepper, julienned

1 can organic coconut milk

4 kafir lime leaves (If you don’t have them try using lime zest however these lime leaves are what gives a lot of Thai food that characteristic flavor.  They are sooo good.)

2 T fish sauce

5 pieces Mahi Mahi

large handful of baby spinach leaves

lime juice from one lime

In a large saute pan heat coconut oil over medium heat.  Add minced garlic and onion.  Saute for approximately 5 minutes until soft.  Add ginger and red pepper.  Saute for another couple of minutes.  Add coconut milk, lime leaves and fish sauce.  Stir to combine.  Add Mahi Mahi without overlapping.  Spoon sauce over top so that the fish is submersed so it will poach.  Cook on medium heat for approximately 10 minutes or until fish is done.  Prior to serving mix in a handful of baby spinach leaves and squeeze juice of one lime over top.   To serve put one scoop of rice on plate and put fish and sauce over top.  Serves 5.

Brown Basmati Rice, Amaranth, Cilantro and Lime

1 cup brown basmati rice

1/3 cup amaranth grains

2 cups water

salt to taste

handful of chopped cilantro

juice from one lime

In a rice cooker add rice, amaranth and water.  When it is finished cooking add salt, cilantro and lime juice.

Shrimp Tacos

Sometimes I surprise myself. A lot of my cooking is a result of me seeing a recipe and then making so many changes it becomes indistinguishable from the original. Today I was looking at what was in the fridge and trying to figure out what I was going to make for dinner. I decided on shrimp tacos which is something I order in restaurants all the time but I have never thought about making them at home. For any family and friends in Canada I can probably assume you have never heard of shrimp or fish tacos. If so, then you might have the same gut reaction that I did when I first saw it on a menu down here, yuck! Actually, it took me years to even try one. These are so popular down here you can get them at fast food joints. I love shrimp tacos. Better yet, they are usually gluten and dairy free. I couldn’t find a recipe that sounded like what I had in mind so this entire dinner was truly winging it. Tonight I made refried pinto beans without the refry which is done from dried beans and cooked in the crock pot then mashed before serving. Refried beans has been another acquired taste since living in the southwest. Again, it is something that I used to hate but now, if they are done right, I really like them. Also, as a side, I made a mexican rice. I browned brown basmati rice in a bit of olive oil on the stove top until it was all nutty smelling and then cooked it in my favorite kitchen appliance, my rice cooker, with onion, garlic, chili powder, cumin, paprika and salt. But for the star of the show…

Shrimp Tacos

Corn tortillas (4 inch ones)

raw shrimp (3-4 large shrimp per taco)
olive oil
salt and pepper to taste

1/2 cup mayonnaise
1 finely minced garlic clove
1 t lemon juice
2 T finely minced parsley or cilantro
1 t honey
salt and pepper to taste

diced tomato
chopped cilantro
avocado sliced
cabbage finely shredded

In a saute pan heat oil on med high. Add shrimp and salt and pepper. Cook only for a couple minutes until they are pink and slightly curled. The best way to ruin shrimp in my opinion is to over season them and over cook them until they are little pieces of rubber.

For the sauce just combine mayo, garlic, lemon juice, cilantro honey and salt and pepper and let sit in the fridge for an hour or more.

Heat the tortillas in the microwave for 30-45 sec in a damp paper towel so they are soft and pliable.

Assembly. Tortilla, sauce, cabbage, shrimp, tomatoes, avocado, cilantro and rice. This is soooo good. I now need not go to a restaurant to enjoy these.