| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Pumpkin seeds; toasted |
| 2 |
tb |
Pink peppercorns |
| 2 |
|
Mahi mahi fillets; (6-ounce) |
|
|
Salt and pepper to taste |
| 1 |
|
Red pepper; finely diced |
| 3 |
|
Shallots; finely diced |
|
|
Olive oil |
| 1 |
|
Mango; diced |
| 1 |
|
Papaya; diced |
| 1/2 |
c |
Dry vermouth |
| 2 |
c |
Chicken stock |
| 1 |
c |
Clam juice |
| 1/2 |
lb |
Crabmeat |
| 2 |
|
Scallions; sliced on the bias |
INSTRUCTIONS
Grind and combine the pumpkin seeds and the pink peppercorns. Coat the mahi
mahi fillets with the pumpkin seed, pink peppercorn mixture and season with
salt and pepper. Set aside. In medium saute pan, over medium high heat,
saute the peppers and shallots in olive oil. Add the mango and papaya.
Deglaze with vermouth. Add the chicken stock and clam juice, then add the
crabmeat. Finish with scallions, and season with salt and pepper. Keep
warm.
In a medium saute pan, over medium to high heat, cook the fish in olive
oil, 3 to 4 minutes each side or until golden brown. Serve with mango and
papaya sauce.
Converted by MC_Buster.
Per serving: 913 Calories (kcal); 5g Total Fat; (5% calories from fat); 53g
Protein; 139g Carbohydrate; 177mg Cholesterol; 5972mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 4 Fruit;
0 Fat; 1 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0010
Converted by MM_Buster v2.0n.
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“If you want to be a leader, you must serve.”