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Make Grilled Mahi Mahi with Fresh Salsa Verde,
Take Restaurant Dining Home
Why go out when you can make it better at home?
<?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" />By Sara Novak
<?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Columbia, SC, USA | Mon Apr 13, 2009 09:30 AM ET
My husband and I recently went out to eat at this local restaurant that we had been meaning to try for months now. What I realized, as has been the case very often lately, is that we could have done it better at home. After the check came, the tip was paid, and all was said and done we had spent well over a $100 for a meal that we could have done at home. And with that we’ve decided that though we love to be waited on and not have any clean up thereafter, it's often not worth the tab. Here's an example of an extremely simple meal that I recently made. The salsa verde highlighted the fish rather than smothering it in an over-salted sauce.
Get your mahi mahi, also called dorado, from U.S. providers in the Atlantic Ocean and make sure that it's troll or pole caught. According to Monterey Bay Aquarium, since there are no integrated international laws to reduce bycatch, international longline fleets are contributing heavily to the long-term decline of some of these threatened or endangered species—it's recommended that consumers avoid mahi mahi caught in the international longline fleets. Due to strict bycatch regulations in the United States, longline-caught dolphinfish from these fleets are the only exception.
Grilled Mahi Mahi with Fresh Salsa Verde
2 large fresh Anaheim chilies
1/2 pound tomatillos, husked and diced
1 1/2 cups vegetable broth
2 large green onions, chopped
1 large serrano chili, stemmed, seeded
1 large garlic clove
1 tbsp whipping cream
sea salt and freshly cracked pepper to taste
10 oz mahi mahi
- Char Anaheim chilies directly over gas flame until blackened to remove the skin. Peel, seed, and chop chilies.
- Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium heat.
- Reduce heat and simmer until mixture has reduced for about 20 minutes.
- Transfer mixture to blender. Add Anaheim chilies and cream. Puree until smooth.
- Season salsa with salt and pepper.
- Season the fish with salt and pepper.
- Grill the mahi mahi about 3 minutes on each side. until flaky. Top with fresh salsa verde.
Yeild: Serves 2