07-10-09
Grilled Mahi-Mahi, Ceviche-Style
Makes 4 Servings
Ingredients:
4 skinless mahi-mahi fillets, approximately 2 pounds
2 teaspoons kosher salt
1/2 cup diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1 tablespoon minced jalapeno
1/4 cup dark brown sugar, packed
1/4 cup tequila
1 tablespoon olive oil
1/4 cup freshly chopped cilantro leaves
Directions:
Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through – opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.
12-28-08
Paradise Macaroons
Makes 3 1/2 Dozen Cookies
Ingredients:
2 (7 to 8 ounce) packages sweetened shredded coconut
2 ounces sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces granulated sugar
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
2 ounces finely chopped dry-roasted macadamia nuts
Directions:
Prepare the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7
minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Calories: 72, Fat: 4g, Fiber: 0.8g, Carbs: 7g