Chef Juje

A messy adventure in learning to cook

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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6 thoughts on “Almond Mahi Mahi and Asparagus

  1. That’s awesome that you’re breaking into new territory. I love reading about your adventures. Using nuts as a thickener for the sauce sounds wonderful! I’ll have to give that a shot some time.

    For toasting nuts, we typically bake (rather than broil) on a dry baking sheet or toast them in a dry skillet. The broiler might be a bit too high & direct heat for that application since there’s a lot of oil/fat in nuts. Nuts are great to work with though b/c as soon as you start to smell them you know they’re toasted. Trust me, even with the methods I use I’ve had pans full of charcoal before so I think you’re right that the key is to watch them closely.

  2. Chef Juje on said:

    Thanks! In retrospect I was wondering why the recipe called for broiling the almonds – sounds like toasting or baking would be better.

    The sauce turned out nicely. I didn’t even realize nuts would have been in there as a thickener! It’s fun to learn from more experienced cooks how foods work together.

    Also good for me (and any new cook) to realize that eh, fire alarm goes off, not the end of the world. 🙂 Gives the neighbors something to talk about.

  3. monicaella on said:

    Welcome back! And what a great recipe to come back with! Can’t wait to try it!

  4. monicaella on said:

    Welcome back! What a great recipe to come back with! Can’t wait to try it.

  5. Looking forward to seeing a picture of this creation

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