Wednesday, June 13, 2007
Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash
I am back from DC and I am so tired. The 3 hour time difference really kicked my butt...that and a rigorous schedule and early mornings at the conference.
So I finished up work early, headed to the store and hoped to be inspired. Let me just say inspiration does not come as quickly or painlessly when I am so tired I have to lean on the cart to hold myself up.
But then I saw beautiful fresh Mahi and California berries for $2 carton and it all came together.
This recipe is fast and simple, but has an appearance of more work than it actually takes. Perfect for a night like tonight! Now I am off to bed...
Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash:
1 lb (2 pieces) mahi mahi filets
2 tbs flour
Salt and pepper
1 small carton blackberries
1 tbs chopped fresh ginger
1/4 c brandy
1/4 c water
1 tsp (or to taste) honey
Yellow squash, sliced into half moons
Salt and pepper
Season flour in a shallow pan with salt and pepper. Rub fish lightly all over with seasoned flour. Set aside.
Meanwhile, simmer berries and all other ingredients over medium high heat until syrup is formed and all flavor and color has been extracted from berries and mush is left. Strain with a fine mesh strainer, return to a clean saucepan and reduce until desired consistency. Set aside.
Saute squash in olive oil, flipping frequently and not allowing to brown. Season to taste with salt and pepper.
Meanwhile, sear the fish presentation-side (not the skin side) down and sear until golden brown in olive oil over medium-high heat. Carefully turn fish, continue to cook over medium heat until flaky and just cooked through.
Serve fish garnished with sauce and with squash on the side.