Island Spiced Mahi-Mahi

Recipe courtesy of Max’s Grille of Boca Raton, FL http://www.maxsgrille.com

Serves: 4
Preparation: 2 hours and 40 minutes, including marinating

Mango Brown Butter Ingredients:
2 shallots, peeled
½ vanilla bean, scraped
½ scotch bonnet chile pepper
½ cup sugar
2/3 cup white wine vinegar
1 Tablespoon fresh ginger, peeled and sliced
1 cup mango puree
4 oz. unsalted butter
2 teaspoons kosher salt

Directions:
1. Heat a pan over medium heat, add the vinegar, sugar, shallot, chili, rum, vanilla bean, ginger and mango puree. Reduce to a syrup over low heat.
2. Remove from heat and cool slightly. Melt the butter in a hot skillet. Once the butter is brown, remove the vanilla bean and put all the ingredients in a blender and puree. Add water if needed to achieve a better consistency. Yields 2 cups and can freeze the excess.

Jerk Marinade Ingredients:
1½ cups green onion, chopped
1 scotch chile stemmed and seeded
¼ cup basil, chopped
¼ cup cilantro
1 cloves garlic, peeled and smashed
1 cup orange juice
2 tablespoons lime juice or juice from 1 lime
¼ cup red wine vinegar
1 Tablespoon ginger juice or 2 tablespoons fresh ginger
2 Tablespoons soy sauce
2 Tablespoons rum
¼ cup brown sugar
¼ cup olive oil
2 teaspoons ground nutmeg
2 teaspoons ground allspice
½ teaspoon ground cinnamon
½ tablespoon kosher salt

Directions: Combine all ingredients and blend in a food processor and mix well.

Mango Salsa Ingredients:
1 mango, diced
¼ red bell pepper, diced
2 tablespoons green onion, diced
1 Tablespoon ginger juice or
1 teaspoon ginger, fresh and chopped
½ teaspoon kosher salt
1/8 cup mango puree
1/8 bunch cilantro, chopped
Juice from 1 lime
Directions: Mix all ingredients together.

Mahi-Mahi Ingredients:
1¼ pounds mahi-mahi
4 ounces jerk marinade
4 ounces vegetable oil
8 ounces rock shrimp
1¼ pounds stir-fry rice
8 ounces mango brown butter
8 ounces mango salsa

Directions:
1. Marinade the mahi-mahi in the jerk marinade for at least one hour and up to six hours.
2. Preheat oven to 400 degrees. Warm a cast iron or non-stick skillet over medium-high heat. Add 3 ounces oil and warm until just smoking. Remove fish from marinade, season with salt and pepper and carefully place fish in hot skillet.
3. Cook until golden brown, about 3 minutes or so, flip and place in preheated oven until just cooked, for another 5 minutes or so.
4. Remove fish from oven and transfer to a warm plate. Tent with foil to keep warm. Meanwhile, heat another non-stick pan over medium-high heat, add remaining oil to pan. When oil is almost smoking, add the baby shrimp, season with salt and pepper and cook, stir fry style for about 1-2 minutes. Add your favorite fried rice to the pan and cook, stirring often until heated through.
5. To serve, make a bed of the shrimp fried rice, top with fish, ladle mango brown butter sauce around the plate and top the fish with mango salsa.

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