Monday, September 26, 2016

Mahi Mahi with Peach-Cucumber Salsa

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Nothing says goodbye Summer like a nice grilled seafood dish with a tropical feel too it. Although I’m super excited Fall is here, I think our Summer went a little too fast. I’ll be saving this recipe to make again next Summer for sure. The salsa alone is so yummy my 3 year old gobbled it up!

Mahi Mahi with Peach-Cucumber Salsa

(Adapted from Food Network)


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3 yellow peaches, finely diced

1 small cucumber, peeled and seeds removed, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, minced

1/2 bunch cilantro, finely chopped

Juice of 1/2 lime

Kosher salt and freshly ground pepper


For the fish:

4 4 - to 6-ounce pieces mahi mahi (or grouper, snapper or halibut)

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil


Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve.


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Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side.


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Lemon Coconut Risotto

(Adapted from Pineapple and Coconut)


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3½ c chicken stock

1 can full fat coconut milk, divided

1 tbsp unsalted butter

1 tbsp coconut oil

½ medium onion, small dice

Zest and juice of one lemon, about 2 tsp juice

½ C white wine ( sauvignon blanc or a pinot grigio)

1¼ C Arborio rice

1 tsp sea salt

½ tsp black pepper

⅓ cup toasted unsweetened coconut flakes, divided


Combine the chicken stock and half of the coconut milk in a saucepan and set over low heat to simmer.


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In a deep sauté pan, melt the coconut oil and butter.

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Add the onion and cook until soft, about 6-7 minutes.


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Add in the lemon juice and wine and cook until absorbed.

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Add in the chicken stock mixture one half cup at a time stirring until absorbed before adding in the next half of a cup. Repeat until the rice is al-dente, not too soft, but no longer crunchy. Risotto is meant to be on the firmer side. This process will take about 35-45 minutes.

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Once done, add in the remaining coconut milk, lemon zest, salt, pepper and half of the toasted coconut and stir. Keep warm until serving. Stir again before serving.

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