Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 cup chick pea flour
- 1/2 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut
- Salt and freshly ground black pepper
- 1 red onion, 1/4-inch dice
- 1 tablespoon minced ginger
- 1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)
- 3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
- 2 lemons, juiced
- 1/2 cup chopped flat leaf parsley, plus extra for garnish
- Extra virgin olive oil, for cooking
- 1 tablespoon minced garlic
- 1/4 cup minced shallots
- 2 cups sliced shiitakes
- 1/2 cup dry white wine
- 3 cups blanched orzo (about 1/2 pound dry)
- 1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.)
- Combine the flour, tumeric, and cumin on a dinner plate. Dredge the fillets in the flour mixture after seasoning with salt and pepper. Coat the fillets lightly with oil in a large saute pan over high heat and pan sear until brown on both sides, about 4 to 5 minutes per side. Allow the fish to rest for 5 minutes before serving. Coat the onions and ginger lightly with oil in a medium, non-reactive saucepan over medium heat and sauté until soft, about 3 minutes. Combine the preserved lemons, tomatoes, and juice in a mixing bowl. Season with salt and pepper to taste. Reduce the heat to low and continue to cook for 15 to 20 minutes, or until the tomatoes are melted. Remove from the heat and set aside to cool. Seasoning should be checked again. Just before serving, sprinkle with the parsley.
- Coat the garlic and shallots in olive oil and sauté until soft, about 2 minutes, in a large saute pan. Season with salt and pepper and top with shiitake mushrooms. Deglaze with wine after 3 to 5 minutes of softening. Reduce by half, then add orzo and heat thoroughly. Stir in basil oil just before serving.
- PLACE A small mound of orzo in the center of a white dinner plate. Top with a fillet of Mahi and drizzle with chutney. Drizzle with basil oil and top with parsley.
- WINE: A fruity Pinot Noir, such as Sinskey's or Robert Mondavi's.
Amount Per Serving Calories 567Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 37mgSodium 494mgCarbohydrates 81gFiber 10gSugar 12gProtein 26g