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{October 8, 2015}   Food for Thought: Mahi Mahi with Lemon Cream sauce

They say the way to a man’s heart is through his stomach; and if home is where the heart is, then my home is in the kitchen…

Okay now that I’ve gotten all of my anecdotes and puns out of the way I thought I’d add a new element to the blog. 

I love to cook and I love to eat (thus I devote a lot of posts to weight loss. LOL). One thing I’ve been trying is making healthier spins on some favorites. Not every recipes will be “healthy” per se and I won’t pretend to be a nutritionist. I’m just a gal who loves to cook and who married a man with a military sized appetite. 

Anyone who cooks knows there’s no science to it. I’m an intuitive cook. Sometimes I hit on a win, sometimes not so much. Last night was a win. 

I saw a recipe for Lemon Cream -Sauced Mahi Mahi. I revised it and then  I paired it with fried rice from the night before and cabbage salad. 

  

Mahi Mahi with Lemon Cream sauce

Ingredients

  • Mahi Mahi fillets
  • Garlic Salt
  • Black Pepper (coursely ground)
  • 4 Tbsp. Lemon Juice (fresh)
  • 1 Tbsp. White Cooking Wine
  • 1 Tbsp. Brandy
  • 3 Tbsp. Cream Cheese (whipped)
  • 2 Tbsp. Cashew Milk
  • 1/4c Butter / 2 pats of Butter
  • 2 Tbsp. Raw Sugar
  • 1/4c water

Method

  1. Note: This recipe cooks very quickly so don’t leave the stove. 
  2. Season fish well with garlic salt and pepper. Preheat skillet to medium heat. Steam fish with half the butter in a pan  with a lid for 10 minutes. Turn pan down very low with lid and with water to keep moist. 
  3. In a seperate skillet: Melt cream cheese on a med-low heat. Add lemon juice, brandy, and white wine. Whisk until blended. Bring to a slight boil and immediately reduce the heat to a simmer.  The cream cheese may appear to curdle this is normal. Add a splash of cashew milk (about 2 Tbsp.). Add remainder of butter and whisk well. Then add sugar while stirring.  Simmer about 5 minutes to allow the sauce to thicken. Remove from heat and allow it to sit 5 more minutes. Sauce should appear eggshell white with a creamy consistency. 
  4. Serve over fish and garnish with herbs or sliced peppers. 

Review

I loved this fish recipe it was just the right amount of sweet and savory. Typically I pair some kind of mango chutney with Mahi Mahi but I wanted a change and I’m so glad I tried something new. I think this would be a great recipe for a dinner party. 

My husband loves it as well. He let out an audible “mmm” when he tasted it. 

Side Dishes

Red Cabbage Salad with Mango Vinagrette

Ingredients

Salad

  • 4c Red Cabbage (Half a head)
  • 1c Asian Pear
  • 1/2c Carrot (finely diced)
  • 1/4c Celery
  • 1/4c Bell Pepper
  • 1 Tbsp Lemon Concentrate
  • 1/4c almonds (chopped)
  • 1 Tbsp dried cranberries (optional)

Vinagrette 

  • 1/4c Mango (diced)
  • 1/8c water
  • 2 Tbsp Honey
  • 6 Tbsp Apple Cider Vinegar
  • 2 Tbsp Extra Virgin Olive Oil

Method

  1. In a large bowl mix salad ingredients with lemon juice. 
  2. Add craisins and nuts. 
  3. In a blender purée the mango with water. Then combine the purée with the othe Vinagrette ingredients in a smaller bowl.
  4. Toss salad and Vinagrette together. Chill until ready to serve. 

Review

This salad is a spinoff of a recipe I found on Pinterest. The original recipe called for apple as instead of Asian pears. Since I’m in Korea right now Asian Pears are far more plentiful than apples. 

I really enjoyed this salad. It was very refreshing. I thought it paired well with the citrus flavor of the fish sauce. I had a first mind to skip the craisins and only have fresh produce in the salad. I now think that would have been the best. The salad is crunchy and full of flavor. The addition of dried fruit takes from the fresh taste. 

My husband also preferred the salad without cranberries and I’m glad I only put a small amount. However I wouldn’t discourage others from adding the craisins, we love them, it’s just our preference with this very specific pairing. My husband also said to lose the almonds.  I have to veto him on this one. They added a healthy crunch to the salad. He’s just adjusting to a healthier lifestyle. 

Restaurant-Style Vegetable Fried Rice

Ingredients 

  • 2 Tbsp Green onions (diced)
  • 1/2 c Red and Yellow Peppers
  • 1 c Frozen Peas and Carrots
  • 2 Eggs (beaten or whisked)
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Honey
  • 3 c Brown Rice (cooked and refrigerated)
  • 2 Tbsp Olive Oil
  • Cooked chicken, beef, or shrimp (optional)

Method

  1. Preheat a skillet to medium heat and add olive oil. Cook onion and peppers until tender and then add frozen vegetables. Push to the side or in a seperate skillet cook the eggs. Allow them to cook almost all the way through before dicing. Once cooked mix with vegetables. Add rice to the mixture, stirring occasionally until heated through. 
  2. In a small sauce pan combine soy sauce and honey.  Cook on medium-low heat until honey has completely dissolved. 
  3. Remove both pans from hat and pour soy-honey sauce over the fried rice. 

Review

We love fried rice. My favorite was from this restaurant that had the slightest sweet flavor to offset the saltiness of the soy sauce. I can’t even remember the restaurant name anymore but I have found that adding a bit of honey provides a very similar flavor. I often add chicken apple sausage to the mix and it is divine. I didn’t this time and I’m glad because it would have destracted from the fish.  


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charityis says:

I love recipe posts. I can’t wait to try the fish and salad. Do you think this recipe will work well with other fish?

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I can’t imagine why it wouldn’t be good with other fish, especially white fish.

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