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Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo Recipe

Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo Recipe

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Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo

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Ingredients:

Serving

1 cup chick pea flour
1/2 tbsp ground turmeric
1 tbsp ground cumin
4 (6 to 8 oz) fillets mahi-mahi , preferable center cut
salt and freshly ground black pepper
oil
1 red onion, 1/4-inch dice
1 tbsp minced ginger
1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)
3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
2 lemons, juiced
1/2 cup chopped flat leaf parsley, plus extra for garnish
extra virgin olive oil, for cooking
1 tbsp minced garlic
1/4 cup minced shallots
2 cups sliced shiitakes
1/2 cup dry white wine
3 cups blanched orzo (about 1/2 lb dry )
1/4 cup basil oil, plus extra for garnish) (already made: 1 cup basil , 1/2 cup spinach , 1/2 cup canola oil, pinch of salt. blanch in salted water, 2 minutes, drain, and blend with oil.)
salt and freshly ground black pepper

Directions:

On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.
THAI BASIL-SHIITAKE ORZO ' RISOTTO':
In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.
WINE: Fruity Pinot Noir like Sinskey or Robert Mondavi

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	317.94 Kcal (1331 kJ)
Calories from fat	67.45 Kcal
		% Daily Value*
Total Fat	7.49g	12%
Cholesterol	43.66mg	15%
Sodium	803.03mg	33%
Potassium	1077.19mg	23%
Total Carbs	41.1g	14%
Sugars	12.67g	51%
Dietary Fiber	10.75g	43%
Protein	21.33g	43%
Vitamin C	61.2mg	102%
Iron	3.1mg	17%
Calcium	93.4mg	9%

Amount Per 100 g
Calories	59.04 Kcal (247 kJ)
Calories from fat	12.53 Kcal
		% Daily Value*
Total Fat	1.39g	12%
Cholesterol	8.11mg	15%
Sodium	149.13mg	33%
Potassium	200.05mg	23%
Total Carbs	7.63g	14%
Sugars	2.35g	51%
Dietary Fiber	2g	43%
Protein	3.96g	43%
Vitamin C	11.4mg	102%
Iron	0.6mg	17%
Calcium	17.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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