Cornmeal crusted mahi - WBRC FOX6 News - Birmingham, AL

Cornmeal crusted mahi

Ingredients for the vegetables

  • 1 large leek, white part only, halved lengthwise and thoroughly washed
  • 1 pound sugar snap peas, trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano

2 filets of Mahi                                                                                                                            frying oil                                                                                                                                  2 cups cornmeal                                                                                                                         salt and pepper

Mix together salt, pepper and cornmeal

Ingredients for the sauce

        1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped

Vegetables preparation:

  1. Preheat oven to 425°F.
  2. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet.
  3. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.


Sauce preparation:

  1. Put all ingredients in a blender and blend until smooth.

Noon Cooking - May 15, 2013

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