What do I do when fresh, wild caught mahi mahi goes on sale for $3.97/lb? The happy dance! In my mind, anyway. I don’t really dance…just ask Eric.
Sunflower Market had the sale last week (thanks to Carrie for pointing that out!) and I bought a pound of mahi mahi. I decided to try this recipe from allrecipes.com. As usual, I ended up tweaking it so much that I can’t really say I used the recipe. But the end result was delicious. Here’s what I ended up doing:
Mahi Mahi with Roasted Pepper Sauce & Pecan Pesto
1/3 c. white wine
1/2 onion, chopped
2 T. grated parmesan cheese
1 small clove garlic
1/3 c. pecan pieces
1 T. olive oil
1/4 c. packed fresh cilantro
1 c. roasted red peppers (I used the jarred kind)
1 T. butter
1 tsp. sugar
1/8 tsp. salt
1 lb mahi mahi
2 T. cooking oil (I used grapeseed…love that stuff! But that’s a blog post of its own…)
salt and pepper to taste
- Place the wine and chopped onion in a saucepan over medium heat. Bring to boil, then lower heat to medium-low and reduce the liquid down by about one half. Remove from heat and set aside.
- To make the pesto, place parmesan, garlic, pecans, olive oil and cilantro in food processor; process until nearly smooth. Remove from food processor and set aside.
- To make the pepper sauce, place red peppers in food processor and add wine reduction, butter, sugar and salt; process until smooth. Pour mixture back into saucepan and simmer on low until ready to serve.
- Season mahi mahi with salt and pepper to taste. Add cooking oil to a large skillet and heat. Cook mahi mahi in oil, about 4-5 minutes per side, or until it flakes easily with a fork.
- Spoon red pepper sauce onto plate, place fish on the sauce, and top with pesto.
I think pesto is usually made with pine nuts, but it turned out pretty tasty with pecans instead. Too bad there wasn’t any left over!
I like this dish because it was fairly simple to make (thanks to my handy food processor) but looks like I spent lots of time on it. Try it and see what you think!