This is a print preview of "Garlic And Herb Crusted Mahi Mahi With Cucumber Tomato Ginger Salsa" recipe.

Garlic And Herb Crusted Mahi Mahi With Cucumber Tomato Ginger Salsa Recipe
by Global Cookbook

Garlic And Herb Crusted Mahi Mahi With Cucumber Tomato Ginger Salsa
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  Servings: 1

Ingredients

  • 1 c. seeded and diced Japanese cucumber
  • 1/2 c. seeded and diced red tomato
  • 3 x yellow pear tomatoes, cut in half
  • 2 Tbsp. finely chopped ginger
  • 1/4 c. finely chopped onion
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rayu (spicy sesame oil, available at Asian markets) Salt and freshly grnd pepper to taste
  • 1/4 c. coarsely minced garlic
  • 1 tsp minced fresh parsley
  • 1 Tbsp. minced fresh basil
  • 1 tsp minced fresh tarragon
  • 4 x anchovy fillets
  • 4 x shallots, roughly minced (about 1/2 c.)
  • 1 tsp virgin extra virgin olive oil
  • 4 x mahi mahi fillets, about 7 ounces each (or possibly substitute another hard-fleshed fish)
  • 1 tsp canola oil

Directions

  1. For salsa: Combine all ingredients in a mixing bowl and chill.
  2. For crust: Place all crust ingredients in a food processor or possibly blender, and puree. Coat one side of each mahi mahi fillet with this crust and let sit for 10 to 15 min. Heat canola oil in a non-stick saute/fry pan and sear the crusted mahi mahi over high heat for 45 seconds to 1 minute per side for medium doneness.
  3. Place fish, crust side up, on 4 serving plates and spoon salsa over and around each serving, letting juices from salsa run onto the plates.