Receta Garlic And Herb Crusted Mahi Mahi
by Global Cookbook

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Ingredientes

with cucumber-tomato-ginger salsa
1 c. seeded and diced Japanese cucumber
1/2 c. seeded and diced red tomato
3 x yellow pear tomatoes, cut in half
2 Tbsp. finely chopped ginger
1/4 c. finely chopped onion
2 Tbsp. soy sauce
2 Tbsp. rayu (spicy sesame oil, available at Asian markets) Salt and freshly grnd pepper to taste
1/4 c. coarsely minced garlic

1 tsp minced fresh parsley
1 Tbsp. minced fresh basil
1 tsp minced fresh tarragon
4 x anchovy fillets
4 x shallots, roughly minced (about 1/2 c.)
1 tsp virgin extra virgin olive oil
4 x mahi mahi fillets, about 7 ounces each (or possibly substitute another hard-fleshed fish)
1 tsp canola oil

For salsa: Combine all salsa-specific ingredients in a mixing bowl and chill.
For crust: Place all crust ingredients in a food processor or possibly blender, and puree. Coat one side of each mahi mahi fillet with this crust and let sit for 10 to 15 min. Heat canola oil in a non-stick saute/fry pan and sear the crusted mahi mahi over high heat for 45 seconds to 1 minute per side for medium doneness.
Place fish, crust side up, on 4 serving plates and spoon salsa over and around each serving, letting juices from salsa run onto the plates.