>> Saturday, 22 August 2009
I'm in love with Basil, the herb, not the man. The aroma draws you in; you sniff and take deep breaths as your senses are beguiled by the bouquet. Is it clove, is it anise, is it lemon, is it... read the rest of the column here and for a pesto recipe.
Mahi Mahi is popularly known as Dolphin in Barbados. This fish is prized among locals and appears on most menus in the many restaurants across the island. I enjoy cooking fish and matching it up with different flavours that will compliment the delicacy of fish. Cooking fish is a skill that I continue to perfect each time I make it and each time it is different. Too often people tend to overcook fish, it is for that reason that I almost never order fish when eating out.
Some people get tired of only cooking fish one way and quickly become bored with fish. If you like spicy food, you'll love this dish and I'd recommend you make it with any white fish. Actually, I think that it will work with any fish, the key is not to overcook the fish when making the dish.
Pan-Seared Mahi Mahi with Sambal Sauce
- 2 lbs Mahi Mahi steaks, pat dry
- Salt & Pepper to taste
- 2 tablespoons oil
- 1 tablespoon butter
- 2 tablespoons sambal
- 1/2 cup boiling water
- Season fish with salt and pepper to taste
- Heat oil in pan until very hot but not smoking
- Add fish to pan and let sear for 2 minutes, flip and cook the other side for 1 minute (these times will vary depending on the thickness of the cut of your fish steaks)
- Add butter to pan to melt. Push the fish aside in the pan and tilt pan so that the butter runs to the bottom of the pan, working quickly, spoon the melted butter over the fish and then rest pan squarely on the stove
- Add sambal to pan along with the boiling water, stir and cook for 1 minute. Taste for season and adjust if necessary
- Sprinkle with parsely or green onions and serve with rice, pasta or mashed potatoes, or white sweet potatoes or anything you prefer