Poached Mahi Mahi (with Mushrooms and Apricots) Recipe #116405
entry for the RSC winter-January 2005 - Main course
by Derf
35 min | 20 min prep
SERVES 2
- 3/4 ounce dried shiitake mushroom, quartered
- 1/4 cup dried apricot, chopped
- 1 1/2 cups boiling water
- 2 shallots, finely chopped
- 1 teaspoon coriander
- 1/2 lime, juice of
- 1/2 lime, zest of
- 1/4 cup powdered instant milk (reconstituted with water to make 1 cup)
- salt and pepper
- vegetable oil cooking spray
- 3/4 lb mahi mahi, fillet,skin on
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Quarter dried mushrooms and chop apricots
- Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
- To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
- Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
- Cut the Mahi Mahi fillet down the middle to make two steaks
- In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
- Add Mahi Mahi fillets, skin side up, cook for 1 minute
- Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
- Remove fish and place on platter skin side down and keep warm
- Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
- Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve
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5 stars