I've written before about my ongoing quest (and struggle) to reduce food waste. Astute readers may have noticed recipes with some ingredients (fresh cilantro and canned chipotles, for example) run in succession. Sometimes this is the result of an effort to provide plenty of options that appeal to different tastes. But always it's part of my ongoing goal to use up every last bit of what I buy and, by way of publishing a recipe, suggest you buy.
So this week's recipe features fish and coconut milk, again. But thanks to swapping out an ingredient or two, it has a completely different -- yet still slightly Southeast Asian-flavor than last week's recipe.
If you're like my husband and don't care for fish or coconut milk, my apologies. Better luck next week.
Tahini-Coconut Mahi-Mahi With Carrot-Pepper Salad
2 tablespoons tahini
2 tablespoons coconut milk
1 tablespoon sambal oelek
1/8 to 1/4 teaspoon minced ginger
1/8 to 1/4 teaspoon minced garlic
2 (6-ounce) mahi-mahi filets
Salt and pepper to taste
Coconut oil
1/2 cup shredded carrots
1 red bell pepper, very thinly sliced
1/4 cup fresh cilantro leaves
Seasoned rice wine vinegar, to taste
Crushed red pepper flakes
In a small bowl, whisk together the tahini, coconut milk, sambal oelek, ginger and garlic. If mixture seems too thick, whisk in a few tablespoons of water; set aside.
Season fish with salt and pepper on both sides.
Heat a thin film of oil in a cast-iron skillet or griddle until hot, but not smoking. Add fish and cook 2 to 3 minutes per side, or until it flakes easily with a fork.
Meanwhile, combine the carrots, bell pepper and cilantro in a medium bowl. Add a splash (or more) of seasoned rice vinegar and toss to coat. Sprinkle with red pepper flakes.
Serve fish with a dollop of sauce and the salad alongside.
Makes 2 servings.
Food on 11/04/2015