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Recipe by Chef Gus Baker, Exec Chef at Criallo's Bistro and Bar, Tenn.
His recipe for mahi mahi with a chipotle glaze is topped with pineapple relish so that all the flavors will be experienced at the same time. The recipe is sometimes served at Criallo's.
CHIPOTLE-HONEY GLAZED MAHI MAHI WITH GRILLED PINEAPPLE RELISH (From executive chef Gus Baker, Criallo's Bistro & Bar)
Serves 4
4 portions (6 to 8 ounces each) fresh mahi mahi
Glaze:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 tablespoon chopped garlic
Zest and juice of one lemon
1/2 chipotle pepper (canned) in adobo sauce, chopped
5 sprigs chopped fresh cilantro
3/4 cup honey
3/4 cup water
Salt and pepper to taste
Relish:
1/4 of a peeled and cored golden pineapple
1 tablespoon toasted sesame oil
2 tablespoons Mae Ploy (Vietnamese sweet chili sauce)
2 tablespoons chopped fresh cilantro
1 tablespoon rice wine vinegar
Splash of premium soy sauce
Zest and juice of one lime
Pinch ground cayenne
1/2 cup julienne red bell pepper
1/2 cup julienne green bell pepper
1/2 cup julienne red onion
Coarse salt, to taste
Prepare glaze:
1. Heat olive oil in a skillet or saucepan on medium-high heat until shimmering. Add shallots, garlic and lemon zest and sauté until shallots are translucent.
2. Stir in lemon juice, chopped chipotle pepper, cilantro, honey, water, salt and pepper; reduce heat to a simmer and cook until it is reduced to 1/3.
3. Cool and blend until smooth.
Prepare relish:
1. On a well-seasoned grill, mark the pineapple (1 to 2 minutes) on both sides. Cut into 1/2-inch pieces.
2. In a mixing bowl, whisk sesame oil, Mae ploy, cilantro, vinegar, soy sauce, lime zest, lime juice and cayenne.
3. Fold in pineapple, red and green bell peppers and onion. Sprinkle with salt. Allow to rest at room temperature, stirring occasionally, for 15 to 20 minutes for flavors to integrate.
Prepare mahi mahi:
1. Prepare gas or charcoal grill and season grate well.
2. Grill for 3 to 6 minutes on each side over medium-high heat.
3. Brush liberally with chipotle-honey glaze just before removing from grill.
Jamie-restaurrecp
His recipe for mahi mahi with a chipotle glaze is topped with pineapple relish so that all the flavors will be experienced at the same time. The recipe is sometimes served at Criallo's.
CHIPOTLE-HONEY GLAZED MAHI MAHI WITH GRILLED PINEAPPLE RELISH (From executive chef Gus Baker, Criallo's Bistro & Bar)
Serves 4
4 portions (6 to 8 ounces each) fresh mahi mahi
Glaze:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 tablespoon chopped garlic
Zest and juice of one lemon
1/2 chipotle pepper (canned) in adobo sauce, chopped
5 sprigs chopped fresh cilantro
3/4 cup honey
3/4 cup water
Salt and pepper to taste
Relish:
1/4 of a peeled and cored golden pineapple
1 tablespoon toasted sesame oil
2 tablespoons Mae Ploy (Vietnamese sweet chili sauce)
2 tablespoons chopped fresh cilantro
1 tablespoon rice wine vinegar
Splash of premium soy sauce
Zest and juice of one lime
Pinch ground cayenne
1/2 cup julienne red bell pepper
1/2 cup julienne green bell pepper
1/2 cup julienne red onion
Coarse salt, to taste
Prepare glaze:
1. Heat olive oil in a skillet or saucepan on medium-high heat until shimmering. Add shallots, garlic and lemon zest and sauté until shallots are translucent.
2. Stir in lemon juice, chopped chipotle pepper, cilantro, honey, water, salt and pepper; reduce heat to a simmer and cook until it is reduced to 1/3.
3. Cool and blend until smooth.
Prepare relish:
1. On a well-seasoned grill, mark the pineapple (1 to 2 minutes) on both sides. Cut into 1/2-inch pieces.
2. In a mixing bowl, whisk sesame oil, Mae ploy, cilantro, vinegar, soy sauce, lime zest, lime juice and cayenne.
3. Fold in pineapple, red and green bell peppers and onion. Sprinkle with salt. Allow to rest at room temperature, stirring occasionally, for 15 to 20 minutes for flavors to integrate.
Prepare mahi mahi:
1. Prepare gas or charcoal grill and season grate well.
2. Grill for 3 to 6 minutes on each side over medium-high heat.
3. Brush liberally with chipotle-honey glaze just before removing from grill.
Jamie-restaurrecp