Skip to main content

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:
- 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 )



Labels:

Comments

  1. Angie's RecipesSeptember 5, 2013 at 6:38 AM

    It has been ages since I last had mahi mahi...the mango coconut glaze sounds really amazing.

    ReplyDelete
  2. Nava KSeptember 5, 2013 at 7:59 AM

    Its hard to resist anything with mango and coconut sauce. I guess I have to use the real ingredients, I mean I don't think we have the sauce over here.

    Beautiful crusty coating on the seared mahi mahi and served with the rest.

    ReplyDelete
  3. UnknownSeptember 6, 2013 at 6:27 AM

    Mango and coconut seems like a wonderful combination. Maybe I can create something like this for a get-together that's coming up. Thanks for the idea!:)

    ReplyDelete
  4. Kitchen SimmerSeptember 6, 2013 at 6:52 AM

    What a delicious sounding sauce!! I think both dishes are wonderful. :) Have a great weekend. :)

    ReplyDelete
  5. Choc Chip Uru @ Go Bake YourselfSeptember 6, 2013 at 7:18 AM

    I would love to try mahi mahi but being vege so not for me!
    But this looks lovely, I would definitely try it for my bro!

    Cheers
    CCU

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

Coconut pandan Muffins

Ingredients : yield 16-18 muffins - 2 stick unsalted butter softened - 1 cup sugar - 4 eggs - 1+1/2 cup self rising flour - 1+ 1/2 cup unsweetened shredded coconut - 1/2 tsp pandan paste  Preparation : Preheat oven on 350 degree F beat butter and sugar until fluffy add egg one at a time add flour,coconut and pandan paste,just beat until all ingredients combine scoop in to muffin's cup,make about 18 -20 muffins ready to bake into the oven about 25 minutes or until insert tootpick come clean Add caption E N J O Y ,,,,
11 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more