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Soy-Glazed Mahi Mahi with Cilantro Pesto Shrimp

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 3 tablespoons soy sauce Japanese
  • 2 tablespoons sesame oil
  • 4 tablespoons fresh ginger minced and divided
  • 1 tablespoon garlic minced and divided, plus 2 teaspoons
  • ½ teaspoon crushed red pepper flakes divided
  • 20 ounces Mahi Mahi fillets ¾ to 1 inch thick
  • ounces Hawaiian Portuguese sausage spicy, preferably Purity Brand, thinly sliced & quartered
  • ¾ cup clam juice
  • ¼ cup chicken broth low salt
  • 3 tablespoons rice vinegar
  • 1 tablespoon Thai sweet chili sauce
  • ¾ cup fresh cilantro packed
  • tablespoons macadamia nut oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon lime zest
  • ¼ teaspoon salt to taste
  • tablespoons cold butter cut into pieces
  • 8 large shrimp peeled and deveined, tail on
  • 3 cups watercress chopped
  • cherry tomatoes halved

Instructions

  • Combine the soy sauce, sesame oil, 2 tablespoons ginger, 1 tablespoon garlic, and ¼ teaspoon red pepper flakes in a 1 gallon sealable plastic bag. Add fish and sausage to marinade, turning to coat. Refrigerate ½ hour.
  • Combine clam juice, broth, vinegar, and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to ½ cup, about 10 minutes. Set aside.
  • Puree cilantro, macadamia nut oil, remaining 2 tablespoons ginger, remaining 2 teaspoons garlic, lime juice, zest, ¼ teaspoon salt, and remaining ¼ teaspoon red pepper flakes in a food processor. Reserve 2 tablespoons for shrimp and set remainder aside.
  • Preheat oven to 450° F.
  • Remove fish and sausage from marinade, scraping off excess, and place on a parchment-lined baking pan (sausage should be in a single layer on pan). Bake 7 to 9 minutes or until just cooked through.
  • Meanwhile, to finish sauce, reheat broth mixture over medium heat and stir in cilantro pesto.
  • Gradually stir in butter and season to taste with salt.
  • Melt reserved cilantro pesto in a large nonstick skillet over medium heat and sauté shrimp until opaque, about 1½ minutes per side.
  • To serve, divide watercress onto 4 warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.