Sesame Mahi Mahi with Pineapple Glaze
Recipe provided by Scott Cruz, Executive Chef
M&S Grill, Reston, Virginia
1 tsp. sesame oil
6 oz. Mahi Mahi filet
1 Tbs. white sesame seeds
1 Tbs. black sesame seeds
1 Tbs. vegetable oil
Pineapple Glaze
1 tsp. sesame oil
2 tsp. sliced fresh ginger
1 tsp. chopped garlic
1 tsp. chopped shallots
1 Jalapeno pepper, sliced
1/8 c. white wine
2 tbs. white vinegar
1 can pineapple juice (46 oz.)
1 Tbs. lime juice
1 tsp. honey
2 Tbs. water
2 Tbs. corn starch
2 tsp. chopped cilantro
To make pineapple glaze:
Heat 1 tsp. sesame oil in sauce pot. Sauté ginger, garlic, shallots and jalapeno. Deglaze with wine and vinegar and reduce by half. Add honey, pineapple and lime juice and bring to a simmer for 5 minutes. Make a slurry with cornstarch and water and add to the sauce while whisking. Bring to a boil, strain through a fine strainer and add cilantro. Keep warm.
Brush fish with 1 tsp. sesame oil and coat fish with mixed sesame seeds. Heat 1 Tbs. vegetable oil in a sauté pan and sear Mahi Mahi until cooked to desired doneness.
Top fish with 1 oz. pineapple glaze. Serve with steamed rice and your favorite steamed vegetable.
