The Polynesian culture is more than 900 years old. Its very existence can be attributed to coconuts. The coconut palm is called “the tree of life” for it provides everything that is essential to survival in the South Pacific. In fact, coconut palms are so important that one tree is planted for every newborn. The juice of a young coconut can be used in transfusions, it is so perfect in its composition of electrolytes and nutrients, and it is sterile, pure and refreshing. The roots can be used to treat dysentery, the ribs of the fronds make brooms, the leaves are woven into baskets, the shells are polished for cups and bowls, buttons, and decorations, the wood is now a replacement for hardwoods used in flooring. The hardwood also makes a superior charcoal for filtering and the meat of mature coconuts, known as copra, makes oil and flaked coconut.
In the Tongan islands, the hub of Polynesia, fish is breaded, browned in coconut oil, and then cooked in coconut milk with onions. The local hot-sauce, made of chilies soaked in seawater, is the condiment of choice with this dish. The flavors are fresh, spicy and comforting. This recipe is a leaner, kicked-up version that can be grilled on the barbeque, on a cast-iron grill, or on a George Foreman grill. Halibut, tuna, shark, or swordfish may be used in place of mahi-mahi. Buy the freshest fish available and trim the dark areas before marinating.
Grilled Mahi-Mahi
Ingredients:
o 1 lb. mahi mahi (4 oz per serving)
o Sea salt and fresh ground black pepper
o juice of 1 lime, reserve zest for sauce
o 2 Tbsp olive oil
o 2 Tbsp minced shallot, reserve 1 Tbsp for sauce
o 3 Tbsp chopped fresh cilantro, reserve 1 Tbsp for sauce, remainder for garnish
Method:
1. Salt and pepper fish fillets on both sides. Place on a glass plate.
2. Combine remaining ingredients in a small bowl.
3. Pour ½ the marinade over fish and distribute evenly. Turn and repeat.
4. Cover and marinate for 30-40 minutes in the refrigerator.
5. Grill 6 inches from flame for 3 minutes each side, or until it flakes with a fork.
6. Remove from grill and keep warm. Reserve the juice from the fish for the sauce.
7. To serve: Make a puddle of sauce on each plate, top with grilled fish, garnish with lime slices and cilantro.
Coconut Cream Sauce
Ingredients:
o 1 can (14.5 oz) coconut cream
o Reserved juice of grilled fish
o 2 tsp lime zest
o 1 Tbsp reserved cilantro
o 1 small red chili, minced (or Tabasco sauce to taste)
o Sea salt and fresh ground pepper to taste
Method:
1. Pour 1 cup coconut cream into a small sauce pan over medium heat.
2. Bring to a low boil, lower heat to a simmer and reduce until slightly thickened.
3. Add juice from fish, lime zest, cilantro, chili, salt and pepper. Simmer for 5-6 minutes.
4. Taste and adjust seasoning.
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Other recipes by JoAnn Jagroop can be found at http://yuwie.com/joannjagroop Article Source: http://EzineArticles.com/?expert=JoAnn_Jagroop |
