Honey Glazed Mahi Mahi with Pineapple Salsa
Recipe by Eric Keener
Did you recently get circled by tiger sharks, then kick box a silk shark while fighting your personal best Mahi Mahi and as a form of celebration, you invited a big group of family and friends over to help you enjoy the beautiful fish? If the answer is yes, send us an email so we can compare notes on your kick boxing technique… if the answer is no, that’s OK because this recipe can still be for you! It is insanely good, it is super easy to make for yourself or for many people, and will work with most white meat fish! You can make the salsa ahead of time and prep the fish while you wait for the rice to cook. Easy-peasy!
Ingredients
SALSA
½ of a pineapple, chopped into small chunks
3 Tbsp red onion, diced
3 Tbsp red bell pepper, diced
1 lime, juiced
3 Tbsp cilantro, chopped
1 Pinch of Cayenne pepper
1 Jalapeno or Habanero pepper, minced
FISH
5 Mahi-Mahi Steaks, about 6 oz each
1 Tbsp pineapple juice
1 Tbsp orange juice
2 Tbsp organic honey
3 Tbsp balsamic vinegar
3 Tbsp soy sauce
1 tsp crushed red pepper flakes
2 tsp grated fresh ginger root
3 cloves garlic
3 tsp olive oil
Sea Salt (learn to make your own salt here)
Dark sesame oil
Canola oil
RICE
1 Cup Brown Rice
6 Cups Water
2 Tbsp Butter
Salt
Pepper
Method
SALSA:
1 day before the meal, in a large mixing bowl, combine all salsa ingredients and press some plastic wrap over the top to keep the air out. Making the salsa ahead of time ensures that it has time to develop the most flavor. Drain the juice and mix before serving.
RICE:
Bring salted water to a boil. While water is heating up, rinse the rice in a fine mesh colander until it runs clear. Add the rice to the boiling water and reduce the heat until it’s just barely boiling. Let it continue like this for 30 minutes. Drain off the remaining water, add the butter, and a pinch each of salt and pepper. Mix well and let rest in pan until you’re ready to plate.
FISH:
Mix all the liquids in a wide mixing bowl or deep plate. In a non-stick pan over medium heat, add the sesame oil, then sauté the ginger, garlic, and spicy red pepper flakes. Add these to the marinade and do not clean the pan. Sprinkle some sea salt and pepper over the fish on both sides, then in a shallow dish, pour the marinade over the fish and let it sit in the refrigerator for at least 30 minutes.
Bring fish out of the fridge, heat the pan back up to medium, add the canola oil and once hot, add a couple fish fillets. Do not move the fish in the pan until it begins to develop a nice crust on the bottom. Flip the fish momentarily before removing (it should be barely cooked through or partially still raw but warm in center) from the pan and placing the fish crust side up over a flattened scoop of brown rice. Drizzle some of the marinade over the fish and rice, then top with salsa and serve immediately.
“I was diving in Hawaii with our friend Rob White of Blue Water Hunter Charters when I had one unforgettable blue water trip. We even got to tag the previously aggressive silk shark and got it on camera!” - Eric Keener
