Try this creative recipe from Kristine
Snyder, of Maui, Hawaii, chosen as 'America's Top Amateur Chef'
at LG's 'Taste of Something Better' cooking competition.
Soy-Glazed
Mahi Mahi with Cilantro Butter Shrimp
- 3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger - divided use
1 tablespoon plus 2 teaspoons minced garlic - divided use
1/2 teaspoon crushed red pepper flakes - divided use
4 (6-ounce) Mahi Mahi fillets (or other mild white fish), about
1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and
quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
- Combine the soy sauce,
sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable
plastic bag. Add fish and sausage to marinade, turning to coat,
and refrigerate for one half hour.
- Combine clam juice, broth,
vinegar and sweet chili sauce in a small saucepan. Boil over
medium-high heat until reduced to 1/2 cup, about 10 minutes.
Set aside.
- Puree cilantro, butter,
remaining two tablespoons ginger, remaining two teaspoons garlic,
lime juice, zest and remaining 1/4 teaspoon red pepper flakes
in a food processor. Reserve two tablespoons for shrimp and set
remainder aside.
- Preheat oven to 450°F
(230°C). Remove fish and sausage from marinade, scraping
off excess, and place in a spray-coated baking dish. Bake eight
to 10 minutes until just cooked through.
- Meanwhile, to finish sauce,
reheat broth mixture over medium heat and gradually whisk in
cilantro butter until blended and slightly thickened. Melt reserved
cilantro butter in a large nonstick skillet over medium heat
and saute shrimp until opaque, about one and a half minutes per
side. To serve, divide watercress onto four warmed plates and
top with fish. Drizzle sauce over the fish and top with shrimp.
Garnish with tomatoes.
Makes 4 servings.
Recipe and photograph provided
through ARA Content.
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