Ingredients
-
3/4
-
1/4
-
1 1/2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
3/4
-
1
-
2
-
-
Directions
Poached Mahi Mahi (with Mushrooms and Apricots), entry for the RSC winter-January 2005 – Main course
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Steps
|
1
Done
|
Quarter Dried Mushrooms and Chop Apricots |
|
2
Done
|
Place Quartered Mushrooms and Apricots in a Bowl and Pour 1 1/2 Cups Boiling Water Over; Let Stand For 15 Minutes; Strain, Reserving Liquid |
|
3
Done
|
to the Strained Liquid Add Coriander, Lime Zest and Juice, Salt and Pepper to Taste |
|
4
Done
|
Reconstitute Enough Instant Powdered Milk to Add to the Strained Liquid to Make 2 Cups, (about 1 Cup); Stir and Set Aside |
|
5
Done
|
Cut the Mahi Mahi Fillet Down the Middle to Make Two Steaks |
|
6
Done
|
in a Nonstick, Deep Frypan, Sprayed With Veggie Spray, Over Medium High Heat, Saute Quartered Mushrooms, Chopped Apricots and Shallots For 4 Minutes |
|
7
Done
|
Add Mahi Mahi Fillets, Skin Side Up, Cook For 1 Minute |
|
8
Done
|
Add Reserved Liquid Mixture, Bring to Simmer and Simmer For 8 Minutes or Until Fish Flakes |
|
9
Done
|
Remove Fish and Place on Platter Skin Side Down and Keep Warm |
|
10
Done
|
Make a Slurry of the Cornstarch and Cold Water, Add to Frypan, Stir and Bring to Boil, Cook For 2 Minutes or Until Liquid Thickens |
|
11
Done
|
Pour Thickened Mushroom/Apricot Sauce Over Mahi Mahi Fillets and Serve |
