Photo above shows Grilled Mahi-Mahi with Teriyaki Glaze, plus Mango Salsa, Grilled Snow Peas, and Saffron Rice. The Mango Salsa is just Salsa Mexicana with mango added: tomato, jalepeno, red onion, garlic, cilantro, lime juice, and salt. The Saffron Rice is made by adding a pinch of saffron to the rice cooker before starting cooking.Something seems missing in this dish, other than authenticity to regional styles :) Also my girlfriend says now that she doesn't like mango salsa, even though the last time I made it she made a point to say how good it was. Hmmm... I need to change some things around before trying this again.
INGREDIENTS: (serves two)
2 Mahi-Mahi fillets
Olive Oil
Teriyaki Sauce:
- Soy Sauce
- Mirin
- Sake
1) Defrost, clean, trim, skin, or whatever so that you have 2 fillets ready for grilling.
2) May be done in advance. Prepare Teriyaki Sauce by combining equal parts Soy Sauce, Mirin, and Sake in a small bowl. NOTE TO SELF: I didn't have any Sake so I used rice wine vinegar - buy Sake some time.
3) Heat up grill. Coat fillets with oil so that they won't stick to the grill.
4) Once the grill is hot, put the fillets on. Brush repeatedly with Teriyaki sauce until a nice glaze forms on both sides.
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