Mahi Mahi with a Pear and Jalapeno Chutney

Ingredients:

• 1 tbsp grapeseed oil
• 1/3 cup chopped red onion
• 2-3 tbsp fresh orange juice
• 2 tbsp lemon juice
• 2 tbsp dry white wine
• 1/3 cup sugar
• 1-2 tsp lemon zest
• 5 medium-hard pears, peeled and diced (about 2 cups)
• 3 tbsp chopped scallions, both white and green parts
• 1 jalapeno, seeded and minced
• 2 tbsp diced red pepper
• 2-3 tbsp julienned fresh mint (optional)
• 2 lbs. mahi mahi

Makes 4 Servings

1. Heat the oil in a nonreactive saucepan and add the onion. Cook, stirring occasionally, for 1 minute. Add the orange and lemon juices, wine, sugar and lemon zest. Cook over highi heat, stirring frequently, until the juices are reduced by half. Stir in the pears. Continue cooking over medium-high heat until the pears are cooked through but still have some texture, 5-10 minutes. Place the mixture in a bowl, and let cool. Stir in the scallions, jalapeno, red pepper and mint, if using.
2. Mahi Mahi filets can be thick, so cut them crosswise into 1-inch-thick pieces if necessary. Oil the filets and broil and grill until done. It is unnecessary to turn the fish> Remove from the heat and top each serving with at least 1 tbsp of the chutney.

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Note: This recipe appears in the Legal Seafood Cookbook. Mahi Mahi is relatively inexpensive to buy when frozen at the grocery store and quite delicous when cooked. Mahi Mahi is native to Hawaii and means "strong strong" referring to its strength not its flavor. It's a tropical fish and usually best served with fruit from what I hear. This dish was deliciously different with all the fruit and vegetable flavors combined and the mint gave it a nice aftertaste. This fruit chutney can be used with snapper, swordfish, salmon,tuna and even chicken and pork. Mahi Mahi's pinkish flesh turns gray-white when cooked. Be sure to remove the mahi mahi from the heat the minute the flesh is done because it becomes dry very quickly.

Sole in Lemon Caper Butter

Ingredients:

• 2 lbs sole filets or whole sole
• Unbleached all-purposed flour
• Grapeseed oil
• 3 tbsp butter or margarine
• 1/2-1 tsp minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp capers
• 1-2 tbsp minced fresh parsley or 2 tsp chopped fresh tarragon or marjoram

Makes 4 Servings

1. Dip the sole fillets in the flour. Pour the grapeseed oil into a heavy nonreactive skillet to a depth of about 1/4  of an inch. Heat the oil until very hot. Add the fillets and saute for about 2-3 minutes on each side, or until browned and cooked through. Watch carefully and turn the heat down if necessary. You want the fillets to brown, not burn.
2. Remove the fish to a platter. Wipe out the pan, add the butter, and turn the heat to medium-high. Add the garlic, stir for 30 seconds, then pout in the lemon juice and capers. Immediately pour around the sole on the platter. Sprinkle the sole with herbs.

 

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Note: This recipe  appears in the New Legal Seafood Cookbook. I was in the mood for fish but not in the mood to make the dish complicated. You can use any white fish with this recipe and it will tasted delicious. The butter will go well with a side of green vegetables and rice.