Grilled Mahi Mahi with Mango Curry Sauce

{food so nice, they named it twice}

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I am so glad that the weather is finally warm.  Although still not my optimal temperature, it has been really nice to soak up the vitamin d.  On Easter Sunday, my poor pale skin got fried.  We were outside at Bryan’s grandparents the whole day and I didn’t even think twice about my white skin seeing sun for the first time in forever.  Needless to say, I didn’t put sunscreen on and my chest and forearms decided to turn bright red.  Luckily, my wonderful coworker brought me a cute little aloe plant for my birthday that I was able to smear on my burn.

Anyways, moral of the story:  wear sunscreen.

Beautiful weather in my eyes means using the grill to whip up dinner.  I love when Bryan uses our charcoal grill because the flavor is absolutely delicious, but sometimes it is just easier to use the propane grill.  I still get a great grilled taste so it works for me.

While at the store deciding on dinner – which was going to just be grilled chicken – I came across some beautiful, very on sale pieces of Mahi Mahi.  I bought these two fillets for a total of $7.45.  I even went as far as asking the meat guy if there was a reason they were so cheap.  He said it was simply the deal of the day.  I didn’t want to buy them and learn the cost was so low due to being old or whatever.  However, they did not have an fishy odor so I suppose a deal it was!

IMG_3952So out went my idea for a simple grilled chicken dinner with a side of green beans.  My creative juices started to flow and I decided I would top the fish with a mango avocado salad.  However, when I got home as I fished through my cupboards I came across a can of coconut milk.  I changed my direction a little bit and opted to create a mango coconut sauce.  The sauce was very sweet so to balance the flavors I stirred in some curry powder and WOW it was delicious.

I am not the biggest fan of curry flavor, but I do like it in small doses.  This sauce is a perfect example of curry being utilized in a subtle, but bold way.  All of the different spices in the curry plus the sweetness of the mango complement each other nicely.  A sauce with sweet, spicy, and salty notes – what more could you want?

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I served the fish with a side of quinoa and some sauteed broccolini [will be posting this recipe soon].  The fish is very hearty and this healthy meal left me very satisfied.  So if the sun is shining in your neck of the woods, dust off your grill and throw on some fish.  This sauce can easily be used on any type of fish or even chicken breasts.

Grilled mahi Mahi with mango curry sauce

Recipe by: Sara
Prep Time:  10 minutes    |||     Grill Time:  9-12 minutes   |||    Servings:  4   |||   Difficulty Level:  Low

Ingredients:
4 pieces of Mahi Mahi
salt and pepper
1 mango, peeled and cut into pieces
1/2 cup light coconut milk
1/2 cup water
2 Tbsp cilantro, chopped
1 Tbsp curry powder
1/4 cup cherry tomatoes, quartered [optional]

Directions:
1.  In a food processor combine mango, coconut milk, water, cilantro, and seasonings.  Pulse until smooth and season with salt and pepper.  Store in fridge until ready to serve.
2.  Sprinkle the fish with salt and pepper.
3.  Heat grill to a medium flame.
4.  Place the fish on an angle,tops side down first.  Grill for 3-4 minutes.
5.  Turn a quarter and grill another 3 minutes.
6.  Flip the fillets and grilled 3-4 minutes or until just cooked through.
7.  Drizzle the sauce over the fish and top with cut tomatoes.

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Enjoy!

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Ode to the Jicama

{hic-a-ma}

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There are a ton of fruits & vegetables that go unnoticed at the store.  As creatures of habit, we tend to stick to the basics – lettuce, carrots, potatoes, green beans.  Next time you go to the store really look around and take in the incredible variety around you.

A few years ago, I spotted this interesting tuber-like veggie? fruit? potato?

IMG_3440I placed the ugly little thing in my shopping cart and toted it home.  It sat on my counter for a few days until I did enough research to know how it is typically prepared.

The jicama is also known as a Mexican turnip or yam.  It is typically eaten raw, paired with chili powder, cilantro, onion, etc.  Very similar to the basic ingredients in a salsa.   The texture is like that of a raw potato or crisp apple.  The taste is relatively sweet, a bit starchy, and super crunchy & fresh.

My first experience with the old jicama consisted of the basics.  I julienned it and tossed with cilantro, lime juice, red onion, salt, pepper, cayenne [ingredients similar to those in my Pineapple Salsa].  A refreshing raw salad.  This time I wanted to add a bit more umph to salad.  I had some delicious Cara Cara oranges & Meyer lemons in my fridge so I decided to create a tropical, citrus jicama salad.

It turned out to be a perfect combination of flavors: starchy, sweet, sour, spicy and tasted amazing.  I had a bottle of dried, toasted coconut pieces (typically used for baking) that brought the whole thing together.  This bottle was purchased at Home Goods.  If you can’t find something like it, I suggest just toasting some shredded coconut to put on top.

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I really enjoyed this unique salad and it made me stray from the typical fruits & veggies that end up in my shopping cart.  If you are trying to broaden your palate, start with the jicama.  Its mellow flavor isn’t something super adventurous or weird.  Although pretty high in carbs, it has a lot of vitamins and minerals that are beneficial for the body, including an abundance of your daily dose of fiber.  So next time you are at your grocery store, pass by the boring white potatoes and pick up a jicama!

tropical Citrus jicama salad
Recipe By: Sara
Hands-on Time:  15 minutes   ///   Cook Time:  0 minutes   ///   Servings: 4

Ingredients:
1 large jicama, peeled and cut into thin matchsticks
2 oranges, peeled & cut into segments
1 Meyer lemon
2 Tbsp red onion, minced
2 Tbsp cilantro, chopped
1 tsp Mango Masala sea salt [use kosher salt if you don’t buy this :)]
1 Tbsp toasted coconut pieces or chopped shredded coconut
1 tsp coconut oil, melted

Directions:
1.  In a small bowl, combine the juice from the lemon, salt, coconut oil and pepper.  Stir to combine.
2.  In a serving bowl, toss together the red onion, jicama, and cilantro.
3.  Drizzle the mixture over the jicama.
4.  Top with orange segments and toasted coconut.
5.  Chill until ready to serve.

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enjoy!

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