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Blackened Mahi Mahi w/Macadamia Nut Pilaf & Lemon Miso Vinaigrette

Blackened Mahi Mahi w/Macadamia Nut Pilaf & Lemon Miso Vinaigrette

Posted By: K. Taako
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Prep Time: 15 | Cook Time: 45 | Ready In: 60
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Blackened Mahi Mahi

  • 1 lb fresh or frozen and thawed mahi mahi fillets
  • 2 Tablespoons paprika
  • 1 Tablespoon each, onion powder, garlic powder, dried thyme
  • 1 teaspoon each dried basil and dried oregano
  • ½ teaspoon cayenne pepper
  • ½ tsp cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper

Macadamia Nut Pineapple Pilaf

  • 1 tablespoon unsalted butter
  • 1 1/2 cups rice
  • 2 teaspoons garlic, minced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 3 cups chicken stock
  • 1/2 cup raisins (either dark or golden)
  • 1/2 cup roasted macadamia nuts, chopped
  • 1 sage leaf, chopped
  • 1/2 teaspoon kosher salt
  • 1/3 cup cilantro, chopped
  • 1 cup pineapple, diced

Lemon Miso Vinaigrette

  • 1/2 cup miso
  • 1/3 cup rice wine vinegar
  • 2 teaspoons ginger, grated
  • 1/3 cup sugar 
  • 1/3 cup lemon juice
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon lemon rind

Cooking Process:

Blackened Mahi Mahi

Mix the blackened seasoning ingredients in a small bowl – set aside.

Heat a cast iron skillet until its smoking.  

Wash the fish and then pat dry. Coat with a little bit of olive oil and then apply the blackened seasoning liberally on both sides.

Put the fish on the skillet and cook for about 4 minutes. When the fish starts to release some of it’s juices and turns kind of white in the middle flip it over. Total cook time is about 8-10 minutes depending on how thick the piece of fish is, but 4 minutes on each side is about the average time.

Macadamia Pineapple Pilaf

Preheat your oven to 375 degrees F.  In an oven-proof and flame-proof casserole, set over medium heat, melt the butter and add the rice. Stir for a few seconds, until the butter coats the rice. Add the garlic and stir for a few seconds.

Add the red and yellow peppers and cook for a few seconds. Add the stock and bring the mixture to a gentle boil. Add the raisins, nuts, sage and salt. Cover and place in the oven. Bake for about 18 minutes.

Remove from the oven and let rest for about 10 minutes. Add the chopped cilantro and pineapple. Season if necessary and serve.

Lemon Miso Vinaigrette:

Mix miso, vinegar and ginger in blender; strain and reserve liquid. Blend reserved liquid and remaining ingredients until thoroughly mixed.