Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa
Servings 2 People
Ingredients
- 12 oz MColeson's Catch Mahi-Mahi Fillets
- Cucumber Salsa:
- 1 English Cucumber seeded and finely diced
- 1 small red pepper finely diced
- 1 small red onion finely diced
- 1 tsp. crushed red pepper
- 3 Tbsp. Rice Wine Vinegar
- 1 tsp. Lemon Juice
- 1/4 c. olive oil
- Salt and Pepper to taste
- a dash of dill
- Wasabi Vinaigrette:
- 2 c. olive oil
- 1 c. Rice Wine Vinegar
- 1 Egg
- 3/4 c. prepared Wasabi
- 1 1/2 tsp. Sugar
- 1 tsp. horseradish
- 1 tsp. Lemon Juice
Instructions
- Wasabi Vinaigrette: Place all ingredients except olive oil in blender. Process on low. Slowly add olive oil until it becomes emulsified (a mayonnaise-like consistency).
- Cucumber Salsa: Mix all ingredients.
- Place the cooked fish (cooked as desired: baked, broiled, etc..) in a serving platter.
- Top with the Cucumber Salsa.
- Then, either drizzle the Wasabi vinaigrette over the fish or place the vinaigrette around the edges of the fish.
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