Poached Mahi Mahi (with Mushrooms and Apricots) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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entry for the RSC winter-January 2005 - Main course Ingredients:
3/4 ounce dried shiitake mushroom, quartered |
1/4 cup dried apricot, chopped |
1 1/2 cups boiling water |
2 shallots, finely chopped |
1 teaspoon coriander |
1/2 lime, juice of |
1/2 lime, zest of |
1/4 cup powdered instant milk (reconstituted with water to make 1 cup) |
salt and pepper |
vegetable oil cooking spray |
3/4 lb mahi mahi, fillet,skin on |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. Quarter dried mushrooms and chop apricots
2. Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
3. To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
4. Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
5. Cut the Mahi Mahi fillet down the middle to make two steaks
6. In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
7. Add Mahi Mahi fillets, skin side up, cook for 1 minute
8. Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
9. Remove fish and place on platter skin side down and keep warm
10. Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
11. Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve
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