Pacific Fish with an EVL Twist

The name ‘Mahi Mahi’ in Hawaiian translates to “very strong.”  Mahi is a surface-dwelling ray-finned fish found in tropical and subtropical waters worldwide.  We here at EBC love Mahi - it is a flavorful white fish with a brilliant texture. In this month’s dish, the Mahi’s unique flavor blends well with our other ingredients.  This dish also offers a very health conscious option for those looking to feed their body with good nutrition.  Utilizing quinoa keeps the naughty gluten away, yet provides an interesting texture and flavor profile for the starch.  In an effort to continually stay ahead of our guests’ wants and needs, I always seems to have a bit of a healthy twist at the forefront of my cuisine … must be a sign of the times. 
 
Our dish here makes good use of the seasonal vegetables that will soon be popping up in our gardens and farmers markets - one of the many things we look forward to as the seasons change.  The longer days and warmer temps offer a fine appreciation of the outdoors - spending more time in the sun, mowing our lawns, and tending to all that tedious landscaping which many gardeners and homeowners take pride in.  With this being said, there is no better beer to accompany our Mahi than Ellicottville Brewing Company’s infamous Mow Master Ultra Pale Ale.  Featuring sweet Belgian Cara malts and an array of aromatic American hops including Citra, in a Hopback and our “Hop bombing” process to create a citrusy summer pale that is light on body and bitterness, but big on flavor and aroma … a perfect brew for those long hot days in the sun.  The fruity notes lend themselves very well to our mango glaze and toasted sesame seeds on our fish. 
 
WHAT YOU WILL NEED:
Mahi 6 to 8oz piece
Sesame seeds
Red quinoa
Spanish onion
Chicken stock
Good quality Indian mango Chutney
Orange juice
Asparagus
Zucchini
Yellow Squash
Red Bell Peppers
Scallions
Butter
Oil for cooking (I prefer Extra Virgin)
Salt & Pepper
Cayenne pepper
 
First thing’s first … let’s get the quinoa going.  Dice up the onion very finely. In a pot, sweat the onion in a little oil, add the quinoa and a pinch of cayenne, and cook until toasted.  Top with chicken stock, cover, and let simmer until tender. 
 
Next we need to season the fish and press it into the sesame seeds.  Sauté the Mahi lightly over medium heat to protect the sesame seeds from burning. Once one side of the fish is nicely toasted, flip the fish over and place in the oven to finish. 
 
Mix equal parts of the mango chutney and orange juice and stir or shake vigorously.  As the fish comes out of the oven, baste it with the glaze.  The heat from the fish will grab a hold of the glaze and not let go. 
 
Cook up your vegetables to accompany our fish.  Don’t forget the butter, salt and pepper folks.  Place your quinoa down in a little mound in the center of the plate. Arrange your vegetables around the quinoa, then place our beautifully golden toasted Mahi on top.  Adding another tablespoon of glaze won’t hurt.  Top with some thin sliced scallions, grab your Mow Master and enjoy. 
 
Until next time folks, have fun, be safe, and may the wind be ever at your back, and the sunshine warm upon your face.
Author(s): 

Josh McDowell

Chef Joshua McDowell is a graduate of the Pennsylvania Institute of Culinary Arts of Pittsburgh, PA. He carries a Bachelor’s degree in Culinary Arts and has recently taken on the position of Executive Chef at the newly expanded Ellicottville Brewing Company.

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