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Recipe Source:
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
Caribbean
Grilled Mahi Mahi with
Tropical Fruit Salsa
Note:
Though mahi mahi is actually a type of dolphin, it shouldn't be confused
with the dolphin that
is a mammal. To avoid this misunderstanding, the
Hawaiian name mahi
mahi is becoming more widespread. Also called
dolphinfish and
dorado, mahi mahi is found in warm waters throughout
the
world. It's a
moderately fat fish with firm, flavorful flesh.
(Source: The Food Lover’s Companion, by Sharon Tyler
Herbst)
(Serves 4)
Marinade
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon sugar
1/2 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1 Scotch bonnet pepper, or
2 jalapeño peppers, seeded and minced
1/4 cup dark rum
1 cup minced white onion
1 cup olive oil
4 mahi mahi fillets (each about 6 ounces)
Tropical Fruit Salsa
2 cups diced (1/4 inch) mixed tropical fruits,
such as mango,
papaya,
pineapple or melon
1/2 cup sliced scallions
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 jalapeño pepper, seeded and minced
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1/4 cup fresh lime juice
1/4 cup ginger ale
1/4 cup unsweetened pineapple juice
2 teaspoons pickled ginger juice
1 tablespoon nam pla (Thai fish sauce)
1 tablespoon olive oil
1. Prepare the marinade: Combine
the allspice, thyme, cayenne, black pepper, garlic powder, and sugar in a
large mixing bowl. Add the vinegar,
soy sauce, lime juice, chile pepper,
rum and onion and stir to combine.
Slowly whisk in the olive oil. The
marinade can be made up to 1 week
in advance and kept refrigerated.
2.
Arrange the fish fillets in a shallow dish. Pour on the marinade,
cover,
and refrigerate for 1 to 2 hours.
3. Make the Tropical Fruit Salsa:
Combine all of the ingredients and
toss to mix well. Serve
immediately at room temperature or cover and refrigerate for up to 2 days.
4. Prepare a charcoal grill or preheat the oven to 400
degrees F.
5.
Grill the marinated fish over the hot coals until cooked through,
about
5 minutes on each side. If cooking in the oven, place the fillets on
an oiled baking sheet and roast until the flesh is opaque and flaky,
10 to
12 minutes.
6. Serve with the Tropical Fruit Salsa, and perhaps our crunchy Cool
Island Cucumber Salad ...
and Black Beans and Rice
(recipes follow).
Other
Ways To Do It
The marinade can also be used for pork, chicken, shrimp, or other
firm-fleshed
fish as our twist on classic Jamaican “jerk”.
Cool
Island Cucumber Salad
(Serves 4)
“…This
is a cool, sweet-sour Asian-style salad with the lip-tingling fire
of
hot
chiles. If chile paste is unavailable, substitute jalapeño peppers;
for a
milder
version, you can leave out the chiles altogether.”
2
whole cucumbers
1 small red onion, thinly sliced
1/2 pint cherry tomatoes, halved
1/4 cup chopped cilantro
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1 teaspoon chile paste
1 teaspoon nam pla
1 tablespoon sugar
1. Peel 4 lengthwise strips off each cucumber at 1/2-inch intervals
using a vegetable peeler, leaving them striped. Slice the cucumbers in
half length-
wise and scoop out the sides. Cut the halves on the bias in
1/4-inch slices.
2. Combine the sliced cucumber, onion, cherry tomatoes, and cilantro
in a large bowl. Whisk together the lime juice, vinegar, chile paste, fish
sauce,
and sugar in a separate bowl. Pour the dressing over the vegetables
and
toss well to combine. Serve immediately. This salad is best if eaten
just
after it is made.
Black
Beans and Rice
2
cups (1 pound) dried black beans,
picked for stones and rinsed well
1 cinnamon stick
3 garlic cloves, peeled
1/2 medium white onion, peeled
1 bay leaf
3 tablespoons olive oil
1 cup minced white onion
2 tablespoons chili powder
4 cups cooked white rice
1 teaspoon ground cinnamon
1 1/2 teaspoons salt
1. Combine the beans, cinnamon stick, garlic, peeled onion, and bay
leaf
in
a large saucepan and add water to cover by at least 2 inches.
Bring to
a boil over high heat. Reduce the heat and simmer, uncovered,
until the
beans are soft but still retain their shape, 1 to 1 1/2 hours.
(Add water as
necessary to keep the beans submerged.) Skim off any foam
that rises
to the surface.
Drain the beans; remove and discard the
cinnamon,
garlic, onion and bay
leaf. Reserve the cooked beans.
2.
In a large sauté pan set over medium-high heat, heat the oil until
it
ripples. Add the minced onion and cook until translucent, about 5
minutes. Add the chili powder and toss for 1 minute, being careful
not to
burn it. Add the cooked rice and toss to coat with the chili
powder. Add
the reserved beans, the ground cinnamon, and the
salt; cook until heated
through. Serve hot, or
let cool to room
temperature. Cover, and
refrigerate for up to 2 days.
Reheat before serving.
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