Grilled Curry Mahi-Mahi with Tomato Puree |
| Name: |
Crystal Veillette |
| Base: |
Fort Campbell, KY |
| Recipe: |
•1 teaspoon red curry powder
•1 1/2 teaspoon salt, divided
•1 teaspoon fresh lemon juice
•1 tablespoon olive oil, divided
•4 fillets of Mahi-Mahi, 4-6 ounces each, fresh or thawed, if frozen
•1 cup cherry tomatoes
•1 cup sliced red onion
•1/4 teaspoon freshly ground black pepper
•1/4 cup thinly sliced green onion
Combine curry powder, 1 teaspoon salt, lemon juice, and 1/2 tablespoon of oil in a small bowl. Mix well and apply to Mahi-Mahi fillets. Place them in shallow dish and set aside. Mix 1/2 teaspoon salt, cherry tomatoes, onions, and black pepper in medium bowl. Preheat grill to medium high heat. Grill tomatoes and onions in grill topper for 5-6 minutes till tomatoes soften and onions are lightly brown. Remove from the grill and puree them in a food processor. Transfer to a bowl and keep warm. Grill Mahi-Mahi fillets 3-4 minutes each side till just cooked through. Divide tomato puree equally on to four serving plates. Place a Mahi-Mahi fillet on each of them. Garnish with green onions and serve. |
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