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Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa

Packaged Mahi-Mahi Fillets - Flash Frozen

Coleson's Catch - Cropped
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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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Filed Under: Moderate Flavor, Mahi-Mahi Tagged With: Gourmet, Summer Seafood Recipes

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