Mahi Mahi w. Chipotle Lime Butter and Coconut Rice

20 Oct

Very tasty.  This recipe was actually written for halibut… but I used Mahi Mahi– so feel free to use whatever fish.  I love this rice–it is a bit sweet and tastes good w. anything– like w. thai curries.  It is made w. coconut water- so healthier than rice made w. coconut milk.  Also, I had some leftover Chipotle Lime Butter- so I decided to fry tofu in it– and put it in Everything But the Salad— worked well.

The fish
From America’s Test Kitchen
2 tablespoons of olive oil
2 halibut steaks (or I used Mahi Mahi)
salt and ground black pepper

1. Adjust an oven rack to the middle position and heat oven to 425 degrees.  When the oven reaches 425 degrees, heat the oil in a 12-inch heavy-bottomed ovenproof skillet over high heat until the oil just begins to smoke.  (i think I ended up some extra olive oil b/c fish was sticking).
2.  Meanwhile, sprinkle both sides of fish generously w. salt and pepper.  Reduce the heat to medium-high and swirl the oil in the pan to distribute; carefully lay steaks in pan and sear, without moving them, until spotty brown, about 4 minutes (if steak is thinner than 1 1/4 inches, check browning at 3 1/2 minutes; thicker steaks of 1 1/2 inches may require extra time, so check at 4 1/2 minutes). Off heat, flip steaks over in pan using two thin-bladed metal spatulas.
3. Transfer skillet to oven and roast until instant-read thermometer inserted into steaks reads 140 degrees, flakes loosen, and flesh is opaque when checked with tip of paring knife, about 9 minutes (thicker steaks may take up to 10 minutes). Remove skillet from oven and separate skin and bones from fish with spatula. Transfer fish to warm platter and serve immediately, with flavored butter or sauce (see related recipes), if desired.

Chipotle Lime Butter
Also from America’s Test Kitchen
makes about 1/4 cup.  (i was only making 1 piece of fish so I halved this recipe and still had a bunch leftover)
4 tablespoons unsalted butter (1/2 stick), softened
1 canned chipotle chili in adobo , seeded and minced, with 1 teaspoon adobo sauce (btw if you aren’t used to using this it is a bit spicy— and so much flavor)
1 medium clove garlic , pressed through garlic press or minced to paste (about 1 teaspoon)
1 teaspoon honey
1 teaspoon grated lime zest
2 teaspoons minced fresh cilantro leaves
1/2 teaspoon table salt

Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.

Coconut Rice
From Emeril
2 1/2 cups coconut water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro (i usually leave this out due to sheer laziness)

In a saucepan, combine the coconut water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

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2 Responses to “Mahi Mahi w. Chipotle Lime Butter and Coconut Rice”

  1. td October 21, 2010 at 9:39 am #

    that looks good.

  2. ABS November 8, 2010 at 5:00 pm #

    I am going to try and make this tonight. My 2nd snackobacko meal.

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