One of the approaches I find myself taking in the fall, when looking for ways to make an idea a little more festive and fun, is using fruits in savory preparations. This was the idea floating around my head as I was wandering the store perimeter, and trying to figure out dinner. There was a nice looking Mahi-Mahi filet on sale at the fish counter, so that was my starting point. When I think of Mahi-Mahi, I usually think of tropical preparations, with sweet mango salsa, or pineapple and coconut. Being that it’s the fall, I immediately though pears. Pears can be beautifully sweet and juicy, or crisp and subtle, depending on the variety. In this case, I somehow decided on an “Asian” fusion theme….if only because of my decision to use asian pears and shiitake mushrooms. Just for a little extra burst, I decided to throw a few blackberries in for good measure. The seasoning was staying in the fall with cinnamon, nutmeg, and clove, and complimented the subtle flavors of the Asian pear nicely.
First, I seasoned the Mahi Mahi with a glaze of duck fat. Then I sprinkled on a combination of
I set it in the oven, which was pre-heated to 375 degrees, and baked for about 30-40 minutes, until the fish was cooked.
While that was going, I made the topping. In a saucepan, over medium heat, I combined
- 1-2 Ts balsamic
- 2 Ts coconut oil
- 2 Asian pears
- 1 cup shiitake mushrooms
- 2 shallots
- Dash nutmeg and clove
And simmered, covered, until everything was cooked through and soft. I uncovered, and let it cook down slightly. Then, I added a couple of frozen blackberries towards the end.
Once it was done, I arranged the fish on a plate, and spooned some of the pear topping over it.