If hearing about a dish makes your mouth water, you’ll want to try this award-winning recipe.
This dish was entered in the Premier Inc. cooking competition, where it was honored as one of the top three finalists for Premier’s Culinary Cup Award.
The interplay of flavors is the secret to the dish’s appeal. It hits all of your taste buds—savory, salty,and spicy, and it presents well, too.
Recipe: Mahi mahi with Blood Orange Salsa. Mmm…
Mahi mahi filet – 4 oz.
Cajun seasoning – 1 Tbl.
Extra virgin olive oil – 1.5 tsp.
Blood, cara cara or regular orange – ½ orange
Avocado, cubed to 1/3” – ¼ cup
Red onion, diced – 2 tsp.
Cilantro, finely chopped – 1 tsp.
Lime juice – 2 tsp.
Siracha sauce – 1 tsp.
Cucumber , fluted, sliced thin – 1 slice
Lemon wedge, 1
Have all your ingredients prepared beforehand.
- Using a sharp knife, cut the peel and white pith from the orange. Working over a small bowl, cut between membranes to release segments. Add avocado, onion, pepper, cilantro and lime juice. Gently toss and add salt to taste. Refrigerate until needed.
- Heat oil in a heavy-bottom skillet. Dredge mahi filet in Cajun seasoning. When oil is just at the smoking point, add filet and sear on both sides for one minute. Reduce heat and cook fish until it has an internal temperature of 145 degrees using a probe thermometer.
- To serve, drizzle siracha sauce in a zig zag pattern on the right one-third of the plate. Place cooked mahi filet in the middle of the plate and cascade salsa over fish and onto left side of the place. Garnish with tomato rose, cucumber slices and lemon wedge.
Saturated fat: 4g
Source: Aurora Health Care
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