Okay, I did follow the menu, but I fell off the blogging wagon this week. I dont really have a good reason or excuse, but I am going to catch up starting with steamed mahi mahi and mango raspberry salsa and steamed rice. Then throughout the week I will have the other recipes posted so you can try them all out. Here we go with the mahi mahi....
Steamed Mahi Mahi with Mango Raspberry Salsa
4 fillets of mahi mahi
1 tbsp lemon juice
1 tbsp honey
2 tbsp soy sauce
2-3 drops of sesame oil
1/2 c water
1 box of fresh raspberries
1/2 a red onion, finely diced
1/2 a bunch of cilantro, chopped finely
In a 9x13 inch pan, place a large piece of aluminum foil. Place the fish in the middle of the foil and then add the soy sauce, lemon juice, sesame oil and honey. Raise the sides of the foil and then add the water and then fold and crimp the foil to make a packet. Place in a 375 degree oven for 25 minutes.
Cut the mango sides away from the pit, then score it with a paring knife vertically, and then again horizontally to create 1/2 inch cubes. It's sort of like cutting an avacado, but instead of cutting around the pit, you just slice it off the side away from the pit. Then once you have scored it with the knife, turn mango inside out so you can cut the flesh from the peel. Do this with all of your mangoes, and you will end up with a bowl of diced mango.
Saute your onion in a bit of olive oil just until its soft, and then add that to the mango, and add the raspberries and cilantro and lemon juice too. Stir til combined, set aside til ready to serve.
Serve the fish along side steamed rice and topped with the salsa.