Details

Key Lime Mahi
Serves 4
3 1/2 hours

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Marinade:
2 cups lime juice
2 cups fresh orange juice
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons kosher salt
1/4 cup ketchup
1-2 tablespoons chili garlic sauce
1/2 onion, julienne
1/2 bunch cilantro, roughly chopped

Pineapple Rice:
2 cups diced fresh pineapple
1 cup red pepper, diced
2 teaspoons brown sugar
3 cups cooked basmati rice
2 tablespoons chopped cilantro
1 scallion chopped

Beurre blanc sauce:
1 shallot
1 sprig fresh thyme
5 black peppercorns
1/2 cup dry white wine
3 tablespoons lime juice
1 tablespoon heavy cream
1/2 pound butter, diced and chilled well

Other ingredients:
4 mahi mahi fillets, about 7 ounces each
1 tablespoon butter
1 pound spinach
salt and pepper to taste
1 tablespoon chopped chives

Preparation:
Mix all marinade ingredients together and marinate the fish for up to two hours. In a very hot pan, add pineapple and red peppers and caramelize until golden. Add brown sugar and basmati rice. Add cilantro and scallions and keep hot.

In a pot over high heat, add shallot, thyme, peppercorns, wine, lime juice and reduce until almost evaporated. Add heavy cream and cook for two minutes. Whisk in very cold butter until almost completely melted. Strain and set aside in a warm place. Season with salt and pepper.

Grill fish on both sides until cooked, about four minutes each side. Add one tablespoon butter to another pan and sauté spinach in butter until wilted. To plate, place spinach on plate, mound rice and top with fish. Drizzle plate with two ounces of sauce and garnish with chopped chives.

Deck 84
840 East Atlantic Avenue
Delray Beach, FL 33483
(561) 665-8484
www.deck84.com
Hours: Monday through Thursday: 11:30-10. Friday and Saturday: 11:30-12. Sunday: 11:30-9.

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