Fishing for Mahi-Mahi near Islamorada in the Florida Keys.

Ingredients:

4 6-8 fillets of Mahi-Mahi, preferable center cut
1 cup chick pea flour
1/2-Tbs. ground tumeric
1 Tbs. ground cumin
1 red onion, 1/4-inch dice
1 Tbs. minced ginger
1/2-cup preserved lemon, 1/4-inch dice (1 large lemon)
3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)
juice of 2 lemons
1/2-cup chopped flat leaf parsley (save a little for garnish)
salt and freshly ground black pepper

Directions:

1. On a dinner plate, mix together the flour, tumeric and cumin.
   
2. Season the fillets with salt and pepper and dredge in the flour mixture.
   
3. In a large sauté pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4-5 minutes a side.
   
4. Let fish rest 5 minutes to carry over before serving.
   
5. In a medium non-reactive saucepan on medium heat, coat lightly with oil and sauté the onions and ginger until soft, about 3 minutes.
   
6. Add the preserved lemons, tomatoes and juice.
   
7. Season and check for flavor.
   
8. Reduce heat to low and simmer for 15-20 minutes, until tomatoes are melted.
   
9. Pull off stove and keep at room temperature.
   
10. Check again for seasoning, and add the parsley right before serving.

Thai Basil-Shitake Orzo "Risotto"

Ingredients:

Yield: 4 servings

3 cups blanched orzo (about 1/2 pound dry)
1 Tbs. minced garlic
1/4-cup minced shallots
2 cups sliced shiitakes
1/2-cup dry white wine
1/4-cup basil oil (save a little for garnish) — see below
extra-virgin olive oil for cooking
salt and pepper

Basil Oil:
1-cup basil
1/2-cup spinach
1/2-cup canola oil
pinch of salt
Blanch in salted water, 2 minutes, drain and blend with oil.

Directions:

1. In a large sauté pan, coat with olive oil and sauté the garlic and shallots until soft, about 2 minutes.
   
2. Season and add shiitakes.
   
3. Sautee for another 3-5 minutes until soft and deglaze with wine.
   
4. Reduce by 50 percent then add orzo to heat thoroughly.
   
5. Right before serving stir in basil oil.

Plating: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.

Wine: Broncott Sauvignon Blanc Reserve '98

Copyright 2000, Ming Tsai, All Rights Reserved