Recipe Directions
|
|
|
Ingredients
|
1 teaspoon prepared Thai red chili paste
2 ounces rice wine vinegar
6 ounces extra virgin olive oil
1 ounce mirin
4 Tablespoons cilantro, plus more for garnish -- chopped
sea salt -- to taste
4 Mahi-mahi fillets, about 6 ounces each
canola or grape seed oil as needed
|
Directions
|
In a medium mixing bowl, combine the chili paste and about 1 teaspoon of the vinegar and whisk to dissolve the paste. Add the remaining vinegar, mirin and cilantro. Slowly whisk in the oil until the vinaigrette thickens and becomes emulsified. Season with sea salt and reserve at room temperature.
In a medium non-stick skillet, heat the grape seed or canola oil. Season the fillets with salt and pepper and place skin-side down in the skillet. Cook until skin is crisp, about 3 minutes. Turn fillets over and place skillet in oven, until fish is cooked through, about five minutes depending on the thickness of the fillets.
Remove from the oven and transfer to four dinner plates. Drizzle each fillet with 1 1/2 ounces of vinaigrette and garnish with cilantro.
Serving Ideas: This dish works well with steamed basmati rice and grilled baby bok choy as accompaniments.
|
Yield
|
|
Serves 4
|
|
|
