Soy-Glazed Mahi Mahi with Cilantro Pesto Shrimp
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
- 2½ 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
- 3½ tablespoons macadamia nut oil
- 1 tablespoon fresh lime juice
- ½ teaspoon lime zest
- ¼ teaspoon salt to taste
- 1½ 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.