Prime Selection’s Cooking Ideas: MAHI-MAHI with Blood Orange, Avocado, and Red Onion Salsa!

A nice juicy seafood dish, bursting with flavors, and makes a perfect meal on a nice summers day!


Ingredients:

• 2 mahi-mahi fillets
• 1 blood orange, Cara Cara orange, or regular orange
• 1/2 cup 1/3-inch cubes avocado
• 1/3 cup chopped red onion
• 2 teaspoons minced red jalapeño
• 2 teaspoons fresh lime juice
• 2 teaspoons olive oil

Method:

1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
2. Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
3. Place 1 fillet on each of 2 plates. Spoon salsa atop fish and serve.
4. Orange you sweet: Although they look like regular navel oranges, Cara Cara oranges are tinged pink on the inside and taste a little sweeter. You’ll find them at some supermarkets and farmers’ markets.

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Garithes Yiouvetsi (Greek Shrimp)

 Ingredients

• 4 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3/4 cup chopped green onion
• 2 cloves garlic, crushed
• 2 cups chopped, peeled tomatoes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• salt and pepper to taste
• 2 pounds large uncooked shrimp, peeled
• 4 ounces crumbled feta cheese (flavored is better but plain is ok)

Method

1. Heat oil in a skillet over medium heat. Saute onion in oil until transparent. Stir in green onions and garlic; cook, stirring frequently, for 2 more minutes. Stir in tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste. Cover, and simmer gently for 30 minutes.
2. Preheat oven to 500 degrees.
3. Spread half the sauce on the bottom of a large oven dish. Arrange shrimp evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese.
4. Cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned. Sprinkle with remaining parsley, and serve immediately.

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Firecracker Grilled Alaska Salmon

Ingredients

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Method 

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

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Arabic Spiced Fish & Tahini Salad

Ingredients Arabic Spiced Fish:

(Yield:  2 servings)

• 2 (4-6 oz) fillets of white fish (I used haddock)
• 2 TB canola oil
• 1 TB all-purpose flour
• 1 tsp cumin
• 1/4 tsp each allspice, cinnamon, and curry powder
• Salt and pepper

Method  Arabic Spiced Fish:

• Prepared couscous or rice, for serving (I used whole wheat couscous)
• Preheat the oven to 350F.  In a shallow bowl mix together the flour, cumin, allspice, cinnamon, curry, and a pinch of salt and pepper.  Pat the fish dry, dredge it in the flour/spice mixture, and gently shake off the excess. 
• In a medium frying pan, add the oil and sauté over medium to medium-high heat; add the fish when the oil is hot (when it starts to ripple).  Sear the fish until golden brown on the first side (about 3-5 minutes), then flip the fish and sear it until browned on the second side (about 3 minutes).  Transfer the fish to the oven to finish cooking (about 3-5 minutes).  The fish is fully cooked when it’s opaque in color and flakes easily with a fork.
• Serve the fish on top of couscous or rice, alongside Tahini Salad.

Ingredient Tahini Salad:

(Yield:  2 servings)

• 2 medium tomatoes, diced (I used Roma)
• 1/4 seedless cucumber, diced (these are also sometimes called English or hothouse cucumbers)
• 1/2 small white onion, finely diced
• 1/2 bunch parsley, minced
• 2-4 sprigs mint, minced (add as much as you like or omit it if you prefer)
• 1/4 c tahini
• 1 tsp lemon juice
• Salt and pepper
• 1 TB olive oil

Method  Tahini Salad:

1. For the tahini sauce:  In a small bowl, stir together the tahini and lemon juice.  Gradually whisk 1/4 c cold water into the tahini mixture; at first the tahini will thicken about to the consistency of peanut butter, but keep whisking and the mixture will become lighter in color and smooth.  Whisk in a pinch of salt.
2. Add the tomatoes, cucumber, onion, parsley, and mint to a medium mixing bowl; stir in the tahini sauce, then taste and season with salt and pepper.  Drizzle the olive oil on top.
   
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3. Serve alongside Arabic Spiced Fish.

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Quick Shrimp Scampi

You’d think shrimp scampi is complicated and too fancy to make, but this recipe is actually one of the easiest I’ve ever tried and is absolutely delicious!

Ingredients:

• 1 pound large, raw shrimp (peeled)
• 4-6 cloves garlic, chopped
• 3 tablespoons unsalted butter, softened
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1/2 cup Parmesan cheese
• salt and pepper to taste

Method: 

1. In a large, heated, saute pan, add butter and garlic and cook until butter melts.
2. Add garlic and sautee for 1 minute.
3. Add wine, lemon juice, shrimp, and salt and pepper.
4. Cook until shrimp turns opaque or pink, occasionally stirring.
5. Add Parmesan cheese and serve immediately.
6. You can serve this either plain or over pasta or rice.
7. ENJOY!

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