Tahitian Terrace Mahi Mahi
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Tahitian Terrace Mahi Mahi
Category
Seafood
Ingredients
- 6 fillets Mahi Mahi - skinless and boneless - 6 ounces each
- Ginger Cilantro Pesto
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- Coconut Cream Sauce
- sliced tomatoes
- fresh chopped cilantro
- 1/2 cup cilantro, finely chopped
- 1/2 cup green onion, finely sliced
- 3 tablespoons fresh ginger, peeled and grated
- 1/2 cup Fustini’s Delicate SELECT olive oil
- 1 tablespoon soy sauce
- salt and white pepper
- 1 tablespoon butter
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1/2 medium-size onion, small dice
- 1/2 cup heavy cream
- 1 teaspoon Fustini’s Coconut Balsamic Vinegar
- 1 cup of coconut milk
- salt and pepper to taste
Ingredients
Ginger Cilantro Pesto
Coconut Cream Sauce
Directions
- Marinate Mahi Mahi in a little of the pesto for 20 minutes. Heat Fustini&rsquo,s Single Varietal olive oil in a large skillet over moderate heat. Add the Mahi Mahi fillets and cook on each side for 3 to 4 minutes or until just done. To serve, spoon some of the Coconut Cream Sauce on the bottom of each serving plate. Place a Mahi Mahi fillet on top, some tomato slices around, and garnish with some more pesto and some chopped fresh cilantro.
- Place cilantro green onion and ginger in a metal bowl. Bring Fustini&rsquo,s Single Varietal olive oil just to the smoke stage in a small saucepan and carefully pour hot oil over vegetables. Add soy and salt and white pepper and let come to room temperature
- Place butter and Fustini&rsquo,s Single Varietal olive oil in a saucepan and add the onion. Cook onion, stirring frequently until soft - 5 to 8 minutes. Add heavy cream and Fustini&rsquo,s Coconut Balsamic Vinegar and bring it to a simmer. Turn heat to low and simmer until slightly thickened- 5 minutes. Add coconut milk and salt and pepper. Bring back to a simmer, then strain and reserve.