Prepare fish marinade: Whisk together olive oil, soy sauce, lemon juice, garlic, and ginger in a bowl. Season with red pepper flakes, black pepper, and salt. Stir in green onion. Add mahi mahi and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Meanwhile, make coconut rice: Bring rice, water, chicken bouillon, and butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes. Pour in coconut milk and sugar. Stir and simmer uncovered until the rice has absorbed most of the coconut milk.
Preheat the oven’s broiler and set the oven rack in the middle of the oven.
Remove mahi mahi from the marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
While fish cooks, make mango salsa: Melt sugar and butter in a skillet over medium-high heat. When mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes.
Serve by placing one mahi mahi fillet over a scoop of hot coconut rice, and top with mango salsa.
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier
Mix syrup, mustard seeds, salt and pepper in bowl.
Place salmon in baking dish (spray with olive oior until done).
Drizzle over salmon and bake at 450 degrees for 6-8 min or until done.
Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.
Drain and rinse the scallops under cold water. Transfer to a sheet pan lined with paper towels. Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear.
Allow scallops to sit for 10 minutes at room temperature before cooking. Right before cooking, lightly season both sides with salt.
Scallops
Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.
Add butter to the pan and allow it to melt. Flip scallops over, use a spoon to baste with butter, tilting the pan as needed. Cook until firm but tender, about 1 to 2 minutes. Turn off the heat and transfer to a clean plate.
Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook for about 1 minute. Turn off the heat and whisk in Dijon mustard and heavy cream. If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.
Add scallops back to the pan, and warm over low heat, 2 minutes. Garnish with chopped dill and black pepper, serve warm.
Recipe Notes
Scallop Size: Use jumbo scallops, 8 to 10 pieces per pound (about 2 ounces per scallop), or smaller scallops that are 14 to 16 per pound (about 1 ounce per scallop). Adjust cooking times based on size after flipping the scallops over.
Using Wet Scallops: If you don’t have the option to purchase dry scallops, just add about 1 teaspoon of lemon juice to the brine and that will help remove some of the chemicals and mask the soapy taste.
2Tslivered almonds pan roasted1-2 mins over med-low heat
2Tred onionfinely chopped
2Tcapers slightly rinsed and drained
½red bell pepper chopped
¼cupcelery thinly chopped
¼cupbeanswhite, black, or lentils
½cupchopped mint or other favorite herb
Dressing
¼cupolive oil
2tLemon zest
½lemon Juiced
1TDijon mustard
Salt and pepper to taste
Instructions
After toasting almonds, set aside in a bowl. In the same pan, sauté onion and capers until lightly brown and crispy. (Careful not to burn)
Add all ingredients except dressing, mint and almonds.
Make dressing and add to tuna mixture.
Before serving add mint and top with almonds.
Serve as lettuce wrap on romaine or butter lettuce, or on thin brown rice cakes or crackers.
Recipe Notes
Be creative in substituting ingredients for this salad: avocado, shredded carrots or cabbage, find food to use up from the fridge and pantry. Use chopped pickles instead of capers but at least try capers, they are so good when pan fried with onions. I used leftover Buckwheat Crepe batter I had for the wrap and sautéed spinach for the greens. I couldn’t get enough of it!
