MAHI-MAHI IN GINGER SCALLION SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
- Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
- While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
- Preheat the oven to 250 degrees.
- Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
- Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
- Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
- Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1059 milligrams, Sugar 6 grams
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TUTENSE DARIUS
[email protected]This recipe is a great choice for a special occasion. The mahi-mahi is a beautiful fish and the sauce is elegant and sophisticated. I served it with roasted vegetables and it was a perfect meal for a dinner party.
ismail Saqi
[email protected]This recipe is a great way to get your kids to eat fish. My kids loved the mild flavor of the mahi-mahi and the sweet and sour sauce. I served it with rice and vegetables, and it was a hit with the whole family.
Yvonne Salesio
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The mahi-mahi was cooked perfectly and the sauce was flavorful and light. I served it with steamed vegetables and it was a delicious and healthy meal.
Maryam Namakula
[email protected]This recipe is a great way to use up leftover fish. I had some mahi-mahi that I needed to use up, and this recipe was the perfect solution. The fish was cooked perfectly and the sauce was delicious. I served it with rice and vegetables, and it was a
Mohammad agha Marof Khil
[email protected]I love how versatile this recipe is. I've made it with different types of fish, and it always turns out great. The sauce is also delicious on chicken or tofu. This is a recipe that I will be making for years to come.
Jeri Presley
[email protected]This recipe is a delicious and healthy way to enjoy fish. The mahi-mahi is a lean fish that is packed with nutrients, and the sauce is light and flavorful. I served it with brown rice and it was a perfect meal.
sempijja ali
[email protected]I'm a huge fan of ginger and scallions, so this recipe was right up my alley. The sauce is so flavorful and the fish is cooked perfectly. I will definitely be making this again and again.
Md.Rabbina Hasan
[email protected]This recipe is a great way to introduce someone to the deliciousness of mahi-mahi. The fish is mild in flavor and the sauce is not overpowering. I served it with steamed vegetables and it was a perfect meal.
Frau Tughlaq
[email protected]I love the simplicity of this recipe. There are only a few ingredients, but they come together to create a flavorful and satisfying dish. The fish is cooked perfectly and the sauce is light and refreshing.
Noziphosaint Bhuda
[email protected]This recipe is a fantastic choice for a quick and easy weeknight meal. The fish cooks quickly and the sauce comes together in minutes. The flavors are well-balanced and the dish is sure to please the whole family.
Junaid Yousuf
[email protected]I'm always looking for new and exciting ways to cook fish, and this recipe definitely delivered. The ginger-scallion sauce was a revelation, and the mahi-mahi was cooked to perfection. I will definitely be making this again.
Vladas Lukosevicius
[email protected]I made this recipe for a dinner party and it was a huge hit. The fish was succulent and flaky, and the sauce was the perfect complement. I received so many compliments from my guests. This recipe is definitely a winner.
Mahnoor Qureshi
[email protected]This recipe is a delicious way to enjoy mahi-mahi. The fish is cooked perfectly and the sauce is flavorful and light. I especially appreciate that the recipe uses simple ingredients that I can easily find at my local grocery store.
Jayce Wise
[email protected]I love how easy this recipe is to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great. The flavors of the ginger and scallions really shine through. I'll definitely be making this agai
md maeuf2
[email protected]This recipe was a breeze to make and the results were spectacular. The fish was cooked perfectly and the sauce was so flavorful. I served it over jasmine rice and it was a hit with my family. I'll definitely be making this again soon.
Gail Silva
[email protected]Wow! This dish exceeded my expectations. The fish was incredibly tender and flavorful, and the sauce was an absolute masterpiece. I особенно enjoyed the subtle heat from the ginger and the freshness of the scallions. This recipe has earned a permanen
Vainz1 B
[email protected]This recipe is a keeper! The ginger-scallion sauce is so versatile, I've been using it on other dishes as well. The mahi-mahi turned out perfectly, with a flaky texture and a beautiful golden brown color. My family loved it, and I'm sure I'll be maki
Trinity Coleman
[email protected]I've tried many mahi-mahi recipes, but this one takes the cake. The combination of ginger, scallions, and soy sauce creates a harmonious blend of flavors that tantalizes the taste buds. The fish was cooked to perfection, flaky and moist on the inside
Ayan Jutt
[email protected]This mahi-mahi recipe was an absolute delight! The ginger-scallion sauce was incredibly fragrant and flavorful, perfectly complementing the delicate taste of the fish. The cooking instructions were easy to follow, and the dish came together in no tim