A Mid Summer's Night Mahi Mahi
Ingredients:
4 Mahi Mahi Steaks
¼ cup Extra Virgin Olive Oil
1 Tbs Chopped Basil
¼ tsp salt & pepper
1 Tbs champagne vinegar
Juice of 1 lemon
3 Mangos
1 shallot or ½ red onion
1 Tbs Extra Virgin Olive Oil
½ Tbs Balsamic Vinegar
½ Tbs of cilantro
Salt/pepper to taste
Instructions:
Chop mangos into small cubes. Roughly chop shallot and cilantro. Combine all ingredients in bowl and toss. Let sit in refrigerator until steaks are ready.
Combine all ingredients into container and marinate for at least 30 minutes. Preheat oven to 400.
Heat skillet with 1 Tbs of olive oil on med-high heat. Once the oil is smoking, place steaks into pan and sear on both sides (about 2 minutes on each side). Place fish into oven-safe dish, uncovered, and cook for 9-11 minutes, until fish is flaky.
Place mango salad on top/side.
This tropical fish goes great with Louis Latour's Chassagne Montrachet Morgeot 2007. The aromas of exotic fruit add to the depth of the dish. After a bite of fish, the buttery finish of the Morgeot completes and soothes the palate for its’ next bit. The Morgeot has such great, distinctive characteristics and the Mahi Mahi alone wouldn’t have stood up well against it. Adding the mango salad really brought the flavors together, creating a great summer pairing that was light and refreshing.
