Wasabi Vinaigrette
Wasabi Vinaigrette
Ingredients
- 1 egg yolk
- 1/4 c Wasabi paste
- 1/2 c rice wine vinegar
- 3/4 c olive oil
- 1/2 tsp salt
- 1/4 c sugar
- 2 tsp horseradish
Instructions
- In a blender or food processor add all ingredients except oil and mix. Slowly add the oil.
Notes
Serve with Char-Rare Tuna Wrap and Won Ton Crisps.
Chilled, Poached Mahi-Mahi with Wasabi Vinaigrette and Cucumber Salsa
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.