This Chili Lime Rubbed Hawaiian Mahi Mahi Tastes Amazing!

Acr86820046192641611339

 The Winery Restaurant Chef Yvon Goetz

Tropical Fruit Chutney

INGREDIENTS

  • 2 slices fresh pineapple
  • 1/2 papaya
  • 1/2 mango
  • 1 red onion
  • 1 red pepper
  • 1/2 cup cilantro, chopped
  • 1/2 cup agave syrup
  • 1/2 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil

PREPARATION

Rub all fruit and vegetables with the olive oil and grill both sides.

When done, dice in to fine pieces and mix altogether with the vinegar, syrup, salt and pepper

Keep at room temperature

Jasmine Rice

INGREDIENTS

  • 2 cups jasmine rice
  • 1 tbsp chopped ginger
  • 1 bunch cilantro, chopped
  • 1 onion chopped
  • 1 tbsp garlic, chopped
  • 4 oz butter

PREPARATION

Saut. the onions and ginger in the melted butter

Add the rice, salt and pepper

Add the water and cook covered without stirring until all water is gone or till rice is cooked

When done, add the chopped cilantro

Lemon Grass-Gewürztraminer Butter Sauce

INGREDIENTS

  • 1 bottle Pierre Spar Alsace gewürztraminer wine
  • 1 chopped shallot
  • 1 chopped clove of garlic
  • 1 juice from lemon
  • 1/2 stick of lemongrass
  • 1 lb butter

PREPARATION

In sauce pan, reduce wine with shallot, garlic and lemongrass till nearly dry

Remove from fire and add butter (little at a time)

When done, season with salt, pepper and lemon juice

Mahi Mahi (Serves 4)

INGREDIENTS

  • 4 6-7 oz fresh Mahi Mahi fillets
  • 1 tbsp Cajun spice
  • 1 lime zest
  • 1 cup extra virgin olive oil

PREPARATION

Marinate Mahi Mahi with all the ingredients for at least 2 hours

Grill both sides to a golden brown for approximately 4-5 minutes each

TO SERVE:

Arrange Mahi Mahi atop 3-4oz Jasmine Rice. Top fish with 1 tsp Tropical Fruit Chutney, 2 oz of Lemon Verbena-Gewurtztraminer Butter Sauce.

Recipe compliments of The Winery Restaurant & Wine Bar · 2647 Park Ave, Tustin, CA 92782 . 714-258-7600 . www.thewineryrestaurant.net

Related Posts