At a recent dinner we were offered a pina colada, a frothy, refreshing cocktail made with rum and coconut milk. It’s a popular drink in the Florida Keys. It started me thinking about the sunny islands of the Keys with the abundance of sweet fresh fish. I decided to use rum and coconut milk as a glaze for fresh mahi-mahi in this quick dinner to savor the island flavors at home.
Pearled Couscous completes the dinner. These are little pearls of toasted semolina and can be found in most markets. Israeli or Jerusalem couscous is a little smaller but works well in the recipe. Since they may be slightly different, follow the cooking timing on the package and then complete the recipe with the shredded carrots.
HELPFUL HINTS:
— You can use any type of fish fillet instead of mahi-mahi.
— You can find shredded carrots in the produce section of the market.
— You can use fresh parsley or cilantro instead of mint.
COUNTDOWN:
— Prepare ingredients.
— Start couscous.
— While couscous boils, make mahi-mahi.
— Finish couscous.
SHOPPING LIST:
To buy: 1 small bottle or split of white rum, 1 can lite coconut milk, 1 small bottle honey, 1 package pearled couscous, 3/4 pound mahi-mahi (or other fish fillet), 1 bunch fresh mint and 1 bag shredded carrots.
Staples: canola oil, salt and black peppercorns.
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COCONUT RUM GLAZED MAHI-MAHI
Recipe by Linda Gassenheimer
1/4 cup white rum
1/4 cup lite coconut milk
2 tablespoons honey
1 tablespoon canola oil
3/4 pound mahi-mahi fillet
2 tablespoons fresh mint, coarsely chopped
Mix rum, coconut milk, and honey together. Stir well to combine ingredients. Set aside. Heat canola oil in a nonstick skillet over high heat and add mahi-mahi. Saute 2 minutes, turn over and saute 2 minutes. Remove to a plate. Reduce heat to medium-high. Add the rum mixture to the skillet and saute to reduce, about 3 to 4 minutes, stirring as it reduces. Return the mahi-mahi to the skillet and saute 1 minute. Turn over and saute another minute. A meat thermometer should read 125 degrees Fahrenheit. Divide the mahi-mahi between 2 dinner plates and spoon sauce on top. Sprinkle mint over the fish.
Yield 2 servings.
Per serving: 367 calories (35% from fat), 9.7 g fat (2.3 g saturated, 4.5 g monounsaturated), 126 mg cholesterol, 32.1 g protein, 18.5 g carbohydrates, 0.4 g fiber, 158 mg sodium.
PEARLED COUSCOUS
Recipe by Linda Gassenheimer
3/4 cup water
1/2 cup pearled couscous
2 cups shredded carrots
1 tablespoon canola oil
Salt and freshly ground black pepper
Bring water to a boil add couscous, reduce to a simmer and cover with a lid. Cook 8 minutes or until couscous is soft. Remove from heat and add carrots. Cover with a lid and let stand 5 minutes. When ready, add canola oil and salt and pepper to taste. Fluff up with a fork and divide between the two plates.
Yield 2 servings.
Per serving: 265 calories (10.4% from fat), 8 g fat (0.7 g saturated, 4.4 g monounsaturated), no cholesterol, 6.9 g protein, 42 g carbohydrates, 4.9 g fiber, 77 mg sodium.
