I’m doing a happy dance right now at the market seeing all the gorgeous fresh produce. There are perks to every season but summer produce makes my heart skip a beat. I had some fresh cobs of corn and an avocado on my kitchen counter today, so I thought I would do some experimenting with southwestern flavors and the results were spectacular.
This recipe features a bed of rice seasoned with vegetable stock, coconut oil, and thyme, a delicious piece of mahi mahi sauted with sweet onion, butter, and lemon, and topped with southwestern corn and avocado cole slaw.
Ingredients for the slaw dressing: 1 T. plain yogurt, 1 T. mayonaise, 1 T. lime juice, 1 t. honey, ¼ t. cayenne pepper,½ t. salt, ¼ t. black pepper, and ½ t. celery seed.
Step 1: Mix all the dressing ingredients together, cover and place in the fridge.
Ingredients for the slaw: 2 cobs of corn, 1 avocado, 2 T. chopped cilantro, and 1 cup shredded cabbage.
Step 2- Boil the corn for 7 minutes then transfer to an ice bath. Once cool, cut the kernels off the cob and pat dry. Dice the avocado and chop cilantro. Mix all the ingredients in a mixing bowl. Cover and set in the fridge. Do not add dressing until just before serving.
Ingredients for the rice: 1 cup uncooked rice of choice (I used jasmine), 2 cups vegetable stock, 2 T. coconut oil, 1 t. dried thyme.
Step 3- Prepare the rice. Melt the coconut oil in a saucepan over medium-high heat and add dry rice and dried thyme. Briefly stir rice for 2-3 minutes then add the stock. Reduce heat to a low simmer, cover, steam for 15-20 minutes. (If you aren’t a fan of coconut flavor, you can use your choice of oil.)(You will start the fish while the rice is steaming)
Ingredients for the fish: 4 mahi mahi filets (4-6 oz pieces), 4 T. butter, 1/3 cup finely diced sweet onion, 1/3 cup lemon juice, salt, old bay seasoning, lemon pepper and dried thyme.
Step 4- Prepare the fish. Wash fish filets and pat dry with a paper towel. Sprinkle salt, old bay seasoning and dried thyme, and lemon pepper over both sides of each filet.
Step 5- Melt butter in a large skillet over medium-high heat and add the chopped onion and fish filets. Sprinkle lemon juice over the filets. Cook about 4-5 minutes on each side or until cooked through.
Step 6- Fluff rice, pack rice into a ½ cup measuring cup and turn it over onto a plate. Gently place a cooked fish filet over the top and spoon on a bit of the butter. Toss the corn slaw dressing onto the slaw and place a large spoonful over the top of the fish. (extremely thin sliced jalapenos would also be a stellar addition)
Serve Immediately.
Nothing fishy about this recipe!
Southwestern Mahi Mahi
Ingredients
- For the coleslaw dressing
- 1 T. plain yogurt
- 1 T. mayonaise
- 1 T. lime juice
- 1 t. honey
- ¼ t. cayenne pepper
- ½ t. salt
- ¼ t. black pepper
- ½ t. celery seed
- Ingredients for the coleslaw
- 2 cobs of corn
- 1 avocado
- 2 T. chopped cilantro
- 1 cup shredded cabbage
- Ingredients for the rice
- 1 cup uncooked rice of choice I used jasmine
- 2 cups vegetable stock
- 2 T. coconut oil
- 1 t. dried thyme
- Ingredients for the fish
- 4 mahi mahi filets 4-6 oz pieces
- 4 T. butter
- 1/3 cup finely diced sweet onion
- 1/3 cup lemon juice
- salt old bay seasoning, lemon pepper and dried thyme.
Instructions
- Mix all of the coleslaw dressing ingredients together, cover and store in fridge.
- Boil the corn for 7 minutes then transfer to an ice bath. Once cool, cut the kernels off the cob and pat dry. Dice the avocado and chop cilantro. Mix all the ingredients in a mixing bowl. Cover and set in the fridge. Do not add dressing until just before serving.
- Prepare the rice. Melt the coconut oil in a saucepan over medium-high heat and add dry rice and dried thyme. Briefly stir rice for 2-3 minutes then add the stock. Reduce heat to a low simmer, cover, steam for 15-20 minutes. (If you aren't a fan of coconut flavor, you can use your choice of oil.)(You will start the fish while the rice is steaming)
- Prepare the fish. Wash fish filets and pat dry with a paper towel. Sprinkle salt, old bay seasoning and dried thyme, and lemon pepper over both sides of each filet.
- Melt butter in a large skillet over medium-high heat and add the chopped onion and fish filets. Sprinkle lemon juice over the filets. Cook about 4-5 minutes on each side or until cooked through.
- Fluff rice, pack rice into a ½ cup measuring cup and turn it over onto a plate. Gently place a cooked fish filet over the top and spoon on a bit of the butter. Toss the corn slaw dressing onto the slaw and place a large spoonful over the top of the fish. (extremely thin sliced jalapenos would also be a stellar addition)
- Serve Immediately.
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