Tuesday, March 17, 2009

Recipe of the Week: Curry Grilled Mahimahi

I went for a short run today, ~4 miles. Nothing spectacular to discuss concerning that; it was a nice slow run and I enjoyed being out in the sun with my friends.

Here is a recipe I made last night that I thought I would share. I don't know exactly how long it took to make but it was no longer than 30 minutes.

Ingredients:
1 lb mahimahi, skin removed
salt and pepper to taste (for the fish)
3 Tbsp vegetable oil
2 Tbsp curry powder
2 tsp dried oregano (I didn't actually measure these out when I made mine so I prob used more)
1 c. white rice (I used instant brown rice because that's what I had in the pantry)
2 chipotle chili peppers packed in adobo with sauce, finely chopped (if you are spicy adverse you may want to skip these or use a milder pepper)
1/2 c cilantro leaves, finely chopped (I actually didn't use this because cilantro tastes like soap to me)

Instructions:
1. Season mahimahi lightly with salt and pepper, then rub with oil.
2. In small bowl mix curry powder and oregano. Rub mixture over fish to coat evenly. Let stand, covered, at room temperature for 30 minutes or up to 6 hours in refrigerator. (I only let mine marinate for 15 minutes because I failed to really read the recipe before starting)
3. Cook rice per package directions. Mix with chipotles and cilantro.
4. Heat skillet over high heat. Cook mahimahi until crispy and medium-rare or medium, 4 to 5 minutes per side. Serve over rice.

If you want vegetables I suggest green beans; I like to use the Steamfresh kind since it is so quick and easy.

Hope you like it!

2 comments:

Token Black Chick said...

Yum! That sounds really good. But I'm definitely more spice-averse than you are. I think your mouth is probably made of NASA-grade titanium.

Happyrunningbunny said...

HAHA! It probably is, I get it from my mom. The fish isn't spicy as long as you don't use a spicy curry powder. I used the standard yellow curry.