Best 2 Pan Seared Mahi Mahi With Preserved Lemon Tomato Chutney Thai Basil Shiitake Orzo Recipes

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Pan seared mahi mahi with preserved lemon tomato chutney, Thai basil, shiitake, and orzo is a flavorful and exotic dish that combines the best of Mediterranean and Asian cuisines. This delectable recipe promises a culinary journey that will tantalize your taste buds with its vibrant flavors and textures. The pan seared mahi mahi, with its delicate and flaky flesh, is perfectly complemented by the tangy and aromatic preserved lemon tomato chutney. The addition of Thai basil and shiitake mushrooms adds a layer of herbaceousness and umami, while the orzo pasta provides a hearty and satisfying base. Every bite of this dish is a harmonious blend of flavors that will leave you craving more. Whether you're hosting a dinner party or simply looking for a special meal to enjoy at home, this pan seared mahi mahi with preserved lemon tomato chutney, Thai basil, shiitake, and orzo is sure to impress.

Let's cook with our recipes!

GRILLED MAHI MAHI IN THAI COCONUT SAUCE



Grilled Mahi Mahi in Thai Coconut Sauce image

This mahi mahi dish pairs well with steamed squash.

Provided by Chris Denzer

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ cups coconut milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
2 tablespoons lime juice
4 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon fish sauce
2 (6 ounce) mahi mahi fillets
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion

Steps:

  • Heat a grill pan over medium heat.
  • Stir coconut milk, 2 tablespoons cilantro, 2 tablespoons green onion, lime juice, ginger, garlic, and fish sauce together in a saucepan; bring to a boil. Brush the mahi mahi fillets with enough sauce to coat. Cook the remaining sauce at a boil until slightly thickened, 3 to 4 minutes.
  • Cook the mahi mahi in the grill pan until the fish flakes easily with a fork, about 7 minutes per side. Transfer to a serving platter, top with the sauce, and garnish with 2 tablespoons cilantr and 2 tablespoons green onion to serve.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 8.9 g, Cholesterol 124.6 mg, Fat 37.5 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 32.4 g, Sodium 360 mg, Sugar 0.8 g

THAI BASIL-TOMATO SALAD



Thai Basil-Tomato Salad image

Provided by Ming Tsai

Categories     side-dish

Time 10m

Number Of Ingredients 7

2 tablespoons dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
4 large ripe tomatoes, mixed colors, 1 " large dice
1 small red onion, 1/4" dice
1 cup picked thai basil leaves
Salt and black pepper to taste

Steps:

  • In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the fish. Mahi mahi is a delicate fish that can easily become dry and tough if overcooked. Cook it just until it is opaque in the center.
  • Make sure the pan is hot before adding the fish. This will help to sear the fish and prevent it from sticking.
  • Use a light hand with the salt. Mahi mahi is a mild fish that can easily be overpowered by too much salt.
  • Serve the fish immediately. Mahi mahi is best when served fresh out of the pan.

Conclusion:

Pan-seared mahi mahi with preserved lemon tomato chutney, Thai basil, and shiitake orzo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked to perfection and the chutney and orzo add a flavorful and complex touch. This dish is sure to please everyone at the table.

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