Tag Archives: paleo mahi recipes

Mahi-Mahi with Asian Pear and Shiitake Mushrooms

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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

  • Thyme
  • Salt
  • Pepper
  • Paprika
  • Sage

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
  • Cinnamon
  • Dash nutmeg and clove
  • Thyme

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.


Spiced Raspberry Mahi Mahi (Over Salad)

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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
  • Cinnamon
  • Nutmeg
  • Salt
  • Pepper
  • Cayenne
  • Basil

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.

Raspberry 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.

Salad:

  • Belgian endive
  • Savoy cabbage
  • Green heirloom tomato chunks
  • Avocado
  • 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.

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