Drum Roll Please!
We would like to introduce for your viewing and culinary pleasure J.’s Seared Ceviche (or non-Ceviche) Mahi Mahi with homemade pico (he even managed to use some left over corn in honor of Project NoWaste).
OK, planet…J. here…I’d like to preface this by saying that I know very little about cooking (in the parochial sense), but I know what I like, and I’m increasingly open to trying new things, especially with regard to cooking.
For the last few months, N. and I have been trying budget our food and menu plan as often as possible. To that end, we have attempted to use as many basics and/or raw ingredients where possible, vs. the processed (albeit, convenient) prepared foods. Tomatoes have migrated across the kitchen from the cutting board to soup pot and onions have received third degree burns; flour now comes in three forms, and yeast can be found in our baking shelf, rather than just in my beer.
To say that there have been “speed bumps” would be to put it as delicately as possible, but suffice it to say that I didn’t know I could be perpetually pissed off at shallots.
Tonight, a minor, yet significant victory in the battle to not only eat healthier, but also to do for ourselves, where we had previously become culinary codependents.
Here’s whatcha need:
2 small Mahi steaks
1 small tomato (diced)
1/2 white onion (finely chopped)
1 clove garlic
1 small bunch, green onions
2 lime (one to squeeze, and one to garnish)
2 lemon (optional) (same as the lime)
1 serrano chili, seed and finely diced (optional)
1/4 cup cilantro, chopped; rough or fine chopped, its up to you…please DON’T use cilantro in a tube! (it has Xanthan Gum and I don’t know what the hell that is, but food shouldn’t have an “X”)
3-4 TBSP cooked corn (optional if you have it, sure doesn’t taste bad, and adds some great color to the pico)
1-1/2 to 2 TBSP veggie oil
1-2 TBSP white cooking wine
Salt and pepper to taste
Pico:In a bowl, combine tomatoes, cilantro, green and white onions, and corn. Slice a lime and squeeze it over the bowl. Toss in a few sprigs of whole cilantro, and mix it. Set aside or place in fridge until served.
Fish Step 1):
option A): cube the thawed Mahi, season w/ salt and place in a glass baking dish; pour over the lemon and lime juices, ensuring that the whole surface area of the fish is coated. Let it sit for an hour or so in the fridge, then turn the cube or chunks, ensuring that the fish has maximum exposure to the acidic juices. You may opt to throw a bunch of chopped onions while it cures, I did not. After the first hour, turn it every 1-2 hours, ensuring that the juices basically cook the fish. Usually in about six hours.
option B) Here’s what I mean by (or non-Ceviche): season your thawed fish with salt and pepper, go to step 2.
Fish Step 2): in a large frying pan, heat veggie oil over medium heat for several minutes until good and hot. Saute the onions and garlic until caramelization begins. Place the fish in the pan, and begin to cook. Don’t worry when the onions and garlic begin to turn golden-brown. Cook the fish through (if non-ceviche) until done, and a golden brown crust begins to form on the fish. Flake the cubes or fillets. De-glaze the pan with a splash of white wine, and get all of that golden brown caramelized flavor mixed in. Cook off the wine at a low heat, toss in a few pinches of green onions, and keep it warm until served.
Serve: place a great big serving spoon full of fish on a plate, and a tablespoon of pico on top. If you like it (and I hope you like it as much as we do), give us a shout out. If not, the number to Domino’s Pizza in Colorado Springs is (719) 576-3850. FYI (this is N.) I will not be blogging about any major culinary achievements but if I was ever allowed to buy Kraft Mac’n’Cheese again I could show off my mad skills 🙂