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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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 286g | |
| Calories 190 | |
| Calories from Fat 85 | 45% |
| Total Fat 9.64g | 12% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 1818mg | 76% |
| Potassium 609mg | 17% |
| Total Carbs 22.74g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.69g | 4% |
| Protein 5.88g | 9% |
