Mango Mahi Mahi

 So yesterday, I had planned to make this tilapia recipe that I have made before because tilapia is usually pretty cheap, but when Caleb and I got to the grocery store we found that wild caught Mahi Mahi was on sale for $5.99/pound! Which, if you don't know, is awesome! Typically for two, 0.6-0.75 pound is enough for us.  So that's how much I got! So when I got home, I wanted to try a new recipe and that's when I found Robert Irvine's Seared Mahi Mahi with Mango Sauce and Fragrant Rice. Now, lucky for me, Caleb grabbed a couple of mangos for juicing/smoothies this week! YAY!  Also, if you don't know, fragrant rice is basically just some white rice flavored with green onions, salt, pepper, etc... the recipe called for cilantro, which I didn't buy so I used fresh parsley. Not really the same, but it worked. I served it with a salad which was also on sale.  And for the rice, we always have rice on hand, not because I'm asian, but because Mom gives me 10 pound bags at a time! (Lucky me!)

So to start, I mixed up the lime, rice wine vinegar, and EVOO (I didn't have grape-seed oil, whatever that is).  Also, I seasoned it with salt and pepper.

So then I cut up the mango, and I know they have mango slicers out there, but the way my mom taught me... SO MUCH EASIER! I basically cut the mango so that I have two half and the core in the middle.  I then score the Mango in a checker board like form and then simply take a spoon and it comes out in beautiful squares.  You can see how I have cut it so that the squares are fairly even sizes.

The next step was to mix the two together with some fresh parsley (again, I didn't have cilantro), grated fresh ginger, and some garlic (a recipe after my own heart, raw garlic!). 

So next I started the Fragrant rice (using a rice cooker). Just put the rice and water in and when it is done cooking I added a couple of green onions, some fresh parsley, grated fresh ginger, some seasame seeds, salt and pepper.  Then mix it up and cover till ready to use!

Next, I made our salads, and of course Caleb's had to be washed.

So, last but not least, for the fish, I really like salting, peppering, and oiling before putting it in the pan! You just pour some EVOO all over and massage it in.  It really ensures that you are not pan frying the fish so that there's not too much oil! 

Then it was time to sear, and for this I like to use a cast iron so that the heat distributes more evenly than a non-stick.  I started skin side down for about 4 minutes, and when I flipped it over I found that it had not cooked as much as I liked (heat was medium-high). So I cooked it for about 6 more minutes on the skin side.

Now while I was cooking, Caleb and Hercules thought it would be funny to kick pot holders at me.  Such the jokesters.

So once everything was ready it was time to plate up! I started with a heaping mound of rice .  The green really makes it look pretty!

Then I topped it with half of the filet of Mahi Mahi. 

Then to finish it off, the mango sauce! Doesn't that look just delicious? The vinegar in the mango sauce makes it soury, acidic, sweet, and salty all at one time!

And this was our delicious meal, and of course Caleb used Italian dressing while I used the yummy ginger miso dressing which really went nicely with the ginger in the mango sauce.  A great Saturday night, and after we saw 21 Jumpstreet, one of the funniest movies we've seen in a long time!

Happy Palm Sunday, Everyone! Here's what I made with my palm at church today!  Now, my Mom makes these beautiful woven looking things, but I have no clue how she does it, so this is the best I got.  One for the apartment and one for the office! Can't wait to show you the special dinner we've got planned for tonight!