 |
Hibachi Mahi Mahi with a Grilled Pineapple and Papaya Salsa Recipe
Flavors of Hawaii
Cooking time: A few minutes
Total time: 15 to 30 minutes
Preparation time: 20 minutesCooking time: A few minutes
Difficulty: Easy
Chef's Note
Fish in general, and mahi mahi in particular, don't stand up to overcooking. Grill it quickly and remove it before it starts to fall apart.
Ingredients
Ingredients for 4 servings
- 8 pieces of Mahi Mahi (Dolphinfish), 90 g (3 oz.) each
- Salt and pepper to taste
Salsa
- 250 ml (1 cup) diced Papaya
- 250 ml (1 cup) grilled diced Pineapple
- 3 tbsp. Maui or white onion
- 2 tbsp. red onion
- 1 tbsp. green pepper
- 1 tbsp. red pepper
- 1 tbsp. yellow pepper
- 2 tbsp. crushed tomato
- 3 tbsp. chopped cilantro
- 2 small chili peppers
- 2 tbsp. pineapple juice
- Juice of 2 limes
- Salt and pepper to taste
- 1/2 tsp. sugar
Garnish
- Potatoes or sweet potatoes, julienne cut
- 4 basil or other herb leaves
Method
Preparing the fish
- Season the mahi mahi fillets with salt and pepper; grill quickly on the barbecue.
Preparing the salsa and garnishes
- Cut off the peel from the pineapple; cut out diagonal grooves to remove the "eyes"; slice;
- grill on both sides on the barbecue; cool and dice;
- cut all the other ingredients for the salsa into small dice; combine in a bowl; season with salt, pepper and sugar; add the lime juice and pineapple juice;
- peel the potatoes or sweet potatoes and cut into thin julienne strips; fry in hot oil until golden; season with salt.
Presentation
- Place two pieces of fish in the center of the plate;
- pour the salsa over the fish so that it runs off both sides;
- top with the fried potatoes; stick a basil leaf into the potatoes and serve immediately.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
