buzzard767
golfaknifeaholic
I picked up this recipe at a seafood cooking class run by Chef Ann Liebmann. The class itinerary called for mahi-mahi but is was not available so talapia fillets were used instead. No matter, this is about the glaze.
2 T butter
1 small red onion, diced
2 shallots, chopped
2 cloves garlic, minced
1/2 cup grilled pineapple. diced small
1/4 cup honey
3 oz dark rum
1/2 cup pineapple juice
4 green onions, chopped
4 8 oz mahi-mahi fillets, boneless and skinless
lemon or lime pepper, to taste
3 T olive oil
Preparation:
In a sauce pot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
Season to taste with salt and pepper.
Preheat a saute pan over med-high heat.
Place the mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil (I think for the amount of heat to be used the oil should either be pure veggie oil or a 25% olive, 75% veggie mix). Saute for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.
Maybe it's just me, but the flavors of this glaze told me to try putting it on lamb, and maybe pork chops.
2 T butter
1 small red onion, diced
2 shallots, chopped
2 cloves garlic, minced
1/2 cup grilled pineapple. diced small
1/4 cup honey
3 oz dark rum
1/2 cup pineapple juice
4 green onions, chopped
4 8 oz mahi-mahi fillets, boneless and skinless
lemon or lime pepper, to taste
3 T olive oil
Preparation:
In a sauce pot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
Season to taste with salt and pepper.
Preheat a saute pan over med-high heat.
Place the mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil (I think for the amount of heat to be used the oil should either be pure veggie oil or a 25% olive, 75% veggie mix). Saute for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.
Maybe it's just me, but the flavors of this glaze told me to try putting it on lamb, and maybe pork chops.