Helen Rennie | Mahi-mahi with Kale Pesto and Saffron Rice @helenrennie | Uploaded 3 years ago | Updated 13 hours ago
Mahi-mahi with Kale Pesto and Saffron Rice
Serves 4
For the fish:
1.5 Lb (680g) mahi-mahi
Salt
1 Tbsp neutral oil (like canola)
2 Tbsp pine nuts
2 Tbsp golden raisins
1/2 batch kale and spinach pesto youtu.be/rlNBwnigwig
1 Tbsp butter
Remove the skin from the fish and cut it into big cubes. Salt on all sides, cover and refrigerate for at least 2 hours or overnight. For a faster pre-salt, let sit at room temperature for 45 min and cook.
Set a non-stick skillet over high heat. Add the oil. While the skillet is preheating dry the fish very well with paper towels. Place in the skillet starting with the larger pieces and ending with the small ones. Cook until brown, 2-3 minutes. Flip and cook until done, 2-3 minutes. To test for doneness, cut into one of the pieces. The very center should still be translucent. Remove the fish from the pan and let it rest for 5 minutes while assembling the sauce.
Add the pine nuts to the pan where you cooked the fish and toast on medium heat until golden. Add the raisins, kale pesto, and butter. Cook, stirring until hot. Gently stir in the fish and serve over saffron rice or an accompaniment of your choice.
For the saffron rice:
1.5 cups Jasmine rice, rinsed
1.5 cups water
Salt to taste
Pinch of crumbled up saffron threads
1-2 Tbsp butter
Instant Pot or Rice Cooker method: Put the rice, water, salt, and saffron into the pot. Stir. Seal and cook on the “Rice” setting. When the cycle finishes, let the pressure drop naturally. Do not release the steam. Open the pot, add the butter and fluff up the rice.
Regular pot method: Put the rice, 1.5 cups plus 2 Tbsp water, salt, and saffron into the pot. Stir. Cover and set over high heat. Watch carefully for when the steam starts to escape from the lid. Turn down the heat to low and cook for 20 minutes. Take off heat and let rest for 10 minutes. Open the pot, add the butter and fluff up the rice.
Scaling the recipe:
===============
The ratio of water to rice changes if you are cooking larger quantities. Here are the ratios that work well for me.
1.5 cups rice / 1.5 cups water
2 cups rice / 2 cups water minus 2 Tbsp
3 cups rice / 2.5 cups water
4 cups rice / 3 cups water plus 2 Tbsp
Support my channel
patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Mahi-mahi with Kale Pesto and Saffron Rice
Serves 4
For the fish:
1.5 Lb (680g) mahi-mahi
Salt
1 Tbsp neutral oil (like canola)
2 Tbsp pine nuts
2 Tbsp golden raisins
1/2 batch kale and spinach pesto youtu.be/rlNBwnigwig
1 Tbsp butter
Remove the skin from the fish and cut it into big cubes. Salt on all sides, cover and refrigerate for at least 2 hours or overnight. For a faster pre-salt, let sit at room temperature for 45 min and cook.
Set a non-stick skillet over high heat. Add the oil. While the skillet is preheating dry the fish very well with paper towels. Place in the skillet starting with the larger pieces and ending with the small ones. Cook until brown, 2-3 minutes. Flip and cook until done, 2-3 minutes. To test for doneness, cut into one of the pieces. The very center should still be translucent. Remove the fish from the pan and let it rest for 5 minutes while assembling the sauce.
Add the pine nuts to the pan where you cooked the fish and toast on medium heat until golden. Add the raisins, kale pesto, and butter. Cook, stirring until hot. Gently stir in the fish and serve over saffron rice or an accompaniment of your choice.
For the saffron rice:
1.5 cups Jasmine rice, rinsed
1.5 cups water
Salt to taste
Pinch of crumbled up saffron threads
1-2 Tbsp butter
Instant Pot or Rice Cooker method: Put the rice, water, salt, and saffron into the pot. Stir. Seal and cook on the “Rice” setting. When the cycle finishes, let the pressure drop naturally. Do not release the steam. Open the pot, add the butter and fluff up the rice.
Regular pot method: Put the rice, 1.5 cups plus 2 Tbsp water, salt, and saffron into the pot. Stir. Cover and set over high heat. Watch carefully for when the steam starts to escape from the lid. Turn down the heat to low and cook for 20 minutes. Take off heat and let rest for 10 minutes. Open the pot, add the butter and fluff up the rice.
Scaling the recipe:
===============
The ratio of water to rice changes if you are cooking larger quantities. Here are the ratios that work well for me.
1.5 cups rice / 1.5 cups water
2 cups rice / 2 cups water minus 2 Tbsp
3 cups rice / 2.5 cups water
4 cups rice / 3 cups water plus 2 Tbsp
Support my channel
patreon.com/helenrennie
My Online Cooking Classes:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
