Chef Juje

A messy adventure in learning to cook

Archive for the month “March, 2012”

Almond Mahi Mahi and Asparagus

Chef Juje is back!

Phew, life got kind of crazy there for a bit.  All good things, I assure you, but I was eating a lot of  Giant Eagle sushi and Subway sandwiches for a while.

Now it’s almost April and I’m excited to ge back into the kitchen.  What better way to re-enter the blogging world than with a fish I’ve never cooked (or eaten!) and a technique I’ve never tried? And with that, I present to you broiled mahi mahi with an almond honey-mustard sauce and asparagus.

The whole dish takes maybe a half hour to prepare and is extremely healthy. It’s also  great way to get to know your broiler.

##picture coming tomorrow##

Mahi Mahi and Asparagus with Almond Sauce

Ingredients:

1/4 cup sliced almonds
1/4 cup plus 1 tbsp water
3 tbsp olive oil
1 tbsp lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon
salt and pepper
1 tbsp chopped parsley
2 pounds asparagus
1 tsp lemon zest
4 6oz mahi mahi fillets

Instructions:

1.) Broil the almonds.  Preheat the boiler, spread almonds on a rimmed baking sheet and broil for about 2-3 minutes.  After an inauspicious start to my relationship with the broiler, I ended up lowering the cooking rack and broiling on low for only about a minute.

2.) Make the almond honey-mustard sauce.  Combine lemon juice, mustard, honey, two tablespoons oil, 1/4 cup water, 1/4 teaspoon salt, pepper and the almonds in a blender.  Blend until smooth. Transfer to a cereal-size bowl and add the parsley.

3.) Broil the asparagus. Toss asparagus with the remaining tablespoon oil, 1 tablespoon oil, lemon zest, salt and pepper on the same baking sheet as before.   Spread into a single layer so they cook evenly.  Place under the broiler until bright green or about four minutes.  (I blotted the baking sheet of the excess water out of the fear that the water and oil would start boiling and the oven would combust.  No idea if that’s normal.) Transfer to a plate and keep warm. I kept mine warm by wrapping with foil and pinching  little hole at the top.

4.) Broil (shocking) the fish.  Salt and pepper both sides of the fish and place round side down on the baking sheet. Broil until opaque or about 3 minutes…though due to my low setting and physically low rack, I cooked mine for about 4 minutes.  Turn the fish over, brush with about half of the almond sauce, and return to the broiler.  Cook between 3-5 minutes (I did mine for 6), remove and serve with remaining almond sauce.

Source: Food Network Magazine

Helpful Hints:

Broiling – I’ve never used my broiler before. Along the go-big-or-go-home lines, I turned the broiler to high and moved the rack up to the second highest slot in the oven. Holy charcoaled almonds!  Then I overcompensated, lowered the rack and turned the broiler to low. Scientists everywhere are cringing at my experiment!  Regardless, I would encourage newbie chefs to embrace their broiler to see what works best for them…I look forward to testing mine again soon.

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