This dish was actually a pretty random creation, that worked amazingly well, and ended up on “Mike’s Favorites” list. Being that the weather is getting cooler, and I’m really starting to feel the fall, I use a lot of “Fall Spices” which to me mainly consist of nutmeg and cinnamon. I never really thought of using them on fish, but it went really well with the flavor of the Mahi Mahi. I think It’s a really nice holiday dish, and the raspberry sauce would probably go well over duck or turkey. In this instance I put it over a cabbage and endive salad, but you can prepare the fish and serve it with any seasonal vegetables.
First, I seasoned the Mahi with:
- Ginger powder
Then, I placed it in a foil lined and covered glass pan, and baked it in the oven, at 375 degrees, for about 30 minutes. In the meantime I made the sauce.
- 1/8 C. Coconut water
- 2 C. Raspberries
- 4-5 Allspice berries
- 2 tablespoons Coconut aminos
- Pinch Orange peel
- 1 teaspoon or generous shakes Cinnamon
- 1 teaspoon or generous shakes Nutmeg
- A few good shakes Ginger powder
- 2 tablespoons Apple cider vinegar
Starting with the raspberries, coconut aminos, vinegar, and seasonings, I simmered over medium heat, stirring often. I added coconut water as needed, to get the consistency I wanted, alternating between stirring with the cover off (and letting it thicken) and covering to manage evaporation. When it was done, I put it off to the side and made the salad.
- Belgian endive
- Savoy cabbage
- Green heirloom tomato chunks
- Yellow onion
- Olive oil
When the fish was done, I drizzled some raspberry sauce over the salad, placed a piece of fish on top, and then drizzled the fish with the sauce. It had this wonderful and festive holiday spice to it, and the tart sweetness of the raspberries balanced the spice and also the bitterness of the salad greens.