Seared mahi-mahi with mango coconut glaze
My friend gave me this mango coconut sauce Spice exchange product,I have to use up before too long in the pantry and recently I just bought this stonewall kitchen seafood rub, I use both ingredients for seared mahi-mahi to serve along with wasabi mashed potato and sauteed Asian napa cabbage and carrot.
Ingredients:
SAUTEED SESAME GINGER NAPA CABBAGE AND CARROT
Ingredients :
- 2 lbs napa cabbage/ rough chop/thin slice
- 1 large carrot/ shred
- 1 clove garlic/chop
- 1 shallot/chop
- 1 tablespoon grated ginger
- 1/2 Tablespoon sesame oil
- 1 teaspoon soy sauce
- salt and paper to taste
- pinch of sugar
( Heat sesame oil on medium heat, cook chop garlic, shallot and grated ginger for about 2 minutes add napa cabbage and shredded carrot, and season with soy sauce,salt and pepper to taste and pinch of sugar and cook for another 4-5 minutes ready to serve as side dish )
Ingredients:
- 2 6-8 oz mahi-mahi fillets
- pinch of salt and pepper
- 1 Tbsp Maine seafood rub/stonewall kitchen product
- 1 Tbsp olive oil
- 2 Tbsp mango and coconut sauce
preparation :
pat and dry mahi-mahi fillets
sprinkle with salt and pepper both side
rub with Maine seafood rub both side
Heat olive oil in skillet
cook in medium heat,brush with mango coconut glaze both side until well done,its about 4-5 minutes each side
SAUTEED SESAME GINGER NAPA CABBAGE AND CARROT
Ingredients :
- 2 lbs napa cabbage/ rough chop/thin slice
- 1 large carrot/ shred
- 1 clove garlic/chop
- 1 shallot/chop
- 1 tablespoon grated ginger
- 1/2 Tablespoon sesame oil
- 1 teaspoon soy sauce
- salt and paper to taste
- pinch of sugar
( Heat sesame oil on medium heat, cook chop garlic, shallot and grated ginger for about 2 minutes add napa cabbage and shredded carrot, and season with soy sauce,salt and pepper to taste and pinch of sugar and cook for another 4-5 minutes ready to serve as side dish )
