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Archive for February, 2009


coconut-crusted mahimahi

Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce is a simple, fresh-tasting dish; a crisp coconut coating keeps the fish moist and gives it real island flair.

Coconut-Crusted Mahimahi Ingredients:
For fish:

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 garlic clove, smashed
  • 2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • Rounded 1/3 cup grated dried unsweetened coconut

For sauce:

  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1/4 teaspoon finely chopped rosemary
  • 1 medium tomato, seeded and cut into 1/4-inch dice
  • 1/2 tablespoon finely chopped parsley
  • 1/2 tablespoon finely chopped chives
  • 1 tablespoon rice-wine vinegar (not seasoned)

Instructions for Coconut-Crusted Mahimahi with Pan-Roasted Garlic, Rosemary, and Tomato Sauce:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Coat and cook fish: Preheat oven to 450°F with rack in middle.

Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)

Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.

Recipe by Chef Roxanne Russell – Gourmet/February 2009

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Jamaican Hot Pepper Shrimp

Jamaican hot pepper shrimp is one of the more popular “shrimp” Caribbean dishes. This peel-n-eat shrimp recipe will excite your taste buds, making you want more and more.

Jumbo shrimps, in a broth made from scallions, garlic, thyme, black pepper and garnished with mango and shredded coconut flakes. Serve with your favorite Caribbean drink or a very cold beer.

Jamaican Hot Pepper Shrimp Ingredients:
The Broth

  • 4 large Scallions – rough chopped
  • 6 cloves garlic – crushed
  • 2 tablespoons Thyme – fresh leaves
  • 1 large habanero chile – seeded & chopped
  • 2 tablespoons kosher salt
  • 1/2 teaspoon Black pepper – cracked or coarse ground
  • 1 tablespoon Allspice berries

The Shrimp

  • 1 pound large shrimp – shell on(20-30 count)

Garnish

  • 1 tablespoon Coconut – shredded or flakes
  • 1 large Mango – peeled & cubed
  • 1 ounce Dark rum – optional

Instructions for Jamaican Hot Pepper Shrimp:

Bring 4 – 5 cups of water to a boil and add the Broth ingredients. The peppers will give off a strong vapor at first so you’ll want to have ventilation available. You can adjust the number and type of peppers to your taste but this should be a spicy dish. Lower the hear and simmer the broth for about 30 minutes.

Return the broth to a boil, add the shrimp and allow it to cook for a couple of minutes until the shrimp just start to turn pink. Then turn off the heat and leave the shrimp in the pot while it cools to room temperature. This should take about 20 – 30 minutes.

When the shrimp are cooled remove them from the broth and allow them to drain briefly.

Splash the rum over the mango and mix in the coconut shreds. Place a small amount of this mixture on the plate and scatter shrimp over it.

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photo of Mango Kiwi Salsa with Reduced Balsamic Lime Sauce

Mango Kiwi Salsa with Reduced Balsamic Lime Sauce is a quick and simple side dish recipe, and it goes well with curried chicken. The Reduced Balsamic Lime sauce goes well on other fruit as well.

Mango Kiwi Salsa with Reduced Balsamic Lime Sauce Ingredients:

  • 1 Mango peeled & chopped
  • 1 teaspoon Lime juice
  • 1 Kiwifruit peeled & chopped
  • Crushed red pepper to taste
  • 1/8 cup White Balsamic Vinegar
  • Kosher Salt to taste
  • 1 teaspoon Red onion diced
  • Black pepper freshly ground to taste

Instructions for Mango Kiwi Salsa with Reduced Balsamic Lime Sauce:

In a saucepan bring the Balsamic vinegar to a simmer and reduce the vinegar by approximately half or until it coats a spoon with a light syrup texture.

Remove from heat and transfer to a small bowl.

Add the lime juice, crushed red pepper, Kosher salt and freshly ground black pepper to taste.

Spoon mixture over salsa and toss to coat well.

Image by: Mikail via Bigoven.com

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