…with Toasted Coconut Chile Cream & Hatch Chile Peach Quinoa
Last weekend, as the storm of the year seemed to be coming to an end, our town started getting flash flood warnings. The same night, Lulu also offered to watch Juliette and as parents of little ones, you always jump at the opportunity.
Overall, it was not our best date night. Mostly because it was so loud that we couldn’t hear each other. The next day we did a bit of re-organizing in our bedroom while Juliette watched a movie and we simply had more fun. Maybe because Xerxes and I mostly enjoy chit-chatting with each other and this allowed for this time. The result of a cleaner room was a nice bonus too.
As this weekend rolled around I realized more than anything I wanted to just stay close to home. Turn on music. Open a few more of the boxes we have been ignoring since moving in. Open a bottle of wine. Cook some good food.
So, instead of going out on a date, we stayed home and sent Juliette and Lulu out for their own movie date night. They had a blast and so did we.
We didn’t end up unpacking a lot, but on the second box Xerxes found an old skating dvd a friend had made probably in 2001. Of course, it was too irresistible to ignore and we dove just a bit back in time as we watched Xerxes goofing off with friends, making Thanksgiving dinner for 12 and skating all over the place. While I was excited to see the clips, I noticed my tummy was growling loudly. I got to work, with DVD playing next to us, on a couple of slabs of Mahi Mahi.
It is not really the typical fish we eat, but it has been in discussion lately and I couldn’t resist once I saw it on sale.
First, mahi mahi screams fish tacos. I started arranging the meal around this thought, but things started to take a turn when I looked around and saw a hearty ciabotta bread, ripe peach and freshly roasted green chiles. Despite this deviation, I still wanted to crust the fish in coconut flakes and lime zest. So, I needed to tie those flavors together with the ciabotta bread and peach. The result was plate licking delicious. Or at least that was what we each attempted as we sponged up the residual sauce with the bread.
I started with the cream sauce, but quickly got the quinoa going next. After the quinoa was ready, I crusted the fish and then finished the sauce.
Peach & Hatch Chile Quinoa
1 onion, thinly sliced
1 tablespoon olive oil
1 cup quinoa
2 cups broth or 2 cups water mixed with bouillon
1/2 teaspoon salt, to taste (less if the broth is salty)
2 hatch chiles, peeled, seeds removed and chopped
1 peach, pit removed and chopped
2 cups shredded chard
Sauté the onion slices in a hot dry skillet over medium heat. When the onions start getting a bit golden, add a splash of the olive oil and toss. Continue to sauté, tossing periodically until they are golden and tender.
Bring the quinoa and broth/water up to a boil. Reduce to a simmer for 15 minutes until tender to the bite. Feel free to add a splash more water if the quinoa needs to simmer longer. If there is excess liquid, drain it off.
Fold the shredded chard into the hot caramelized onions. Season to taste with a pinch of the salt.
Toss with the salt, chiles, and peach pieces. Taste. Adjust the salt as needed and add more bits of hatch chile if you want more heat. Keep warm until the rest of the meal is done.
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1/2 cup unsweetened large coconut flakes
1 cup heavy cream
2 chiles, deseeded and peeled
1 egg yolk
1 teaspoon lime juice
1/2 teaspoon salt
In a small saucepan over medium heat, sauté the coconut flakes until golden and toasty. It could take 30 seconds up to a couple minutes. Pour the heavy cream across the flakes and bring up to a simmer. Meanwhile, deseed, peel, and pull apart the chiles and drop into the cream. Simmer for about 15-20 minutes until the cream is reduced and starting to thicken.
*Start this part AFTER the quinoa is done and the fish is starting to sear: Strain through a wire mesh strainer (ideally) into a glass measuring cup with a pour spout. In the warm pot (but not over the heat), whisk the egg yolk with the lime juice and salt until well combined. Slowly drizzle in the flavorful cream, while whisking wildly. Once all of the cream is incorporated, be sure to scrap the sides and edges. Place the pot on the lowest setting and whisk periodically until it is time to pour it on the plates.
Coconut-Lime Crusted Mahi Mahi
1 cup finely shredded unsweetened coconut
1 lime, zest only (use the juice for the sauce above)
1 teaspoon salt, divided
10 ounces Mahi Mahi, cut into two filet pieces
1 egg white (use the yolk for the sauce)
1/2 cup flour, any type will work (gluten-free, brown rice, white rice, all-purpose, etc)
1-2 tablespoons coconut oil
Place the coconut, lime zest and a pinch of the salt in a shallow bowl. Season the Mahi Mahi with another pinch of salt, generously on each side as needed. Whisk the egg white with a pinch of salt in a separate shallow bowl. Toss another pinch of salt with the flour.
Keep one hand for the dry ingredients and the other for the wet ingredients. Hold the fish with the wet hands and dip in the flour on each side. Shake off the excess flour, hold it now with the dry hand. Dip into the egg white, coating evenly (hold with the wet hand). Place into the coconut-lime mixture and press the coating onto each side.
Place a skillet over medium-high heat. Add the coconut oil, once it is completely melted add the coated fish. Sear on each side until golden. Press the fish with your finger. It should feel firm, but not hard.
To serve, place the Chile Peach Quinoa on the place and top with the Chard & Onions. Arrange the fish across the top and drizzle the Toasted Coconut Cream Sauce all around it.
Serve it with a glass of bubbles and celebrate the everyday (seemingly boring) joy of life!
Cheers,
Lilly