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| Chef Geoffrey Morden, Wilfrid’s Restaurant, Fairmont Château Laurier, Ottawa, ON | |
Grilled Mahi Mahi Kabobs
with Mango-Lime Mayo
Serves 4
Mayonnaise
»1/2 cup (125 mL) mayonnaise
»1/2 cup (125 mL) fresh mango purée
(or use canned)
»1 tbsp (15 mL) grated fresh ginger
(peeled)
»2 tsp (10 mL) minced garlic
»1 1/2 tsp (7 mL) lime zest
»1 tbsp (15 mL) fresh lime juice
»1/2 cup (125 mL) chopped cilantro
»Salt and pepper to taste
Mahi Mahi
»1/4 cup (60 mL) orange marmalade
»1/4 cup (60 mL) freshly squeezed tangerine
(or orange) juice
»1 lb (500 g) skinless mahi mahi fillet,
cut into 1-inch (2.5 cm) cubes
»2 tbsp (30 mL) canola oil
»Freshly ground black pepper to taste
»Pinch salt
»16 bamboo skewers
1. Soak bamboo skewers in water for at least 10 minutes before preparing the recipe.
2. Mix mayonnaise, mango purée, 1 tsp
(5 mL) of the ginger, 1 tsp (5 mL) of the garlic, lime zest and juice and cilantro in a small bowl. Add salt and pepper to taste. Set aside.
3. Barbeque sauce: warm marmalade and tangerine juice in small saucepan over medium heat. Bring mixture to a simmer,
stir occasionally, remove from heat and
set aside.
4. Coat mahi mahi with canola oil, season with black pepper. Place two or three pieces of mahi mahi on each skewer. Cover fish with plastic wrap; refrigerate until ready to barbecue.
5. Preheat barbecue to 400°F (200°C). Brush skewers with barbecue sauce and sprinkle with a pinch of salt. Grill mahi mahi 1 minute per side.
To serve: Hot off the grill, serve with the chili-radish salad and the mango-lime mayo for dipping.
Chili-Radish Salad »1/4 cup (60 mL) julienned daikon
(white radish)
»1/4 cup (60 mL) julienned common radish
»1/4 cup (60 mL) julienned english cucumber
»1/4 cup (60 mL) julienned red pepper
»3 tbsp (45 mL) chopped fresh
red chili pepper
»1/4 cup (60 mL) mirin
»2 tbsp (30 mL) canola oil
»1 tsp (5 mL) sesame oil
»1 tsp (5 mL) sesame seeds
Combine salad ingredients and remaining ginger and garlic in a medium bowl. Add salt and pepper to taste. Back
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