It’s frankly hard to sum up this memorial day weekend — but all in all, it consisted of relaxation, great cooking and good drinks… including mexican food at Habana Outpost, turkish desserts, mushroom risotto, Sweet Cheeks biscuits brought from Boston and so much more! This weekend the turkish boy also visited hence the amazing food and thus, I cannot take any credit for the following post (all his creation and I was just an obedient sous-chef!).
For one of our meals, we made amazing mahi-mahi lettuce wraps with a tropical mango-pineapple salsa. We honestly both were so surprised and unbelievably satisfied at how these turned out. Seriously try these if you have the chance!
Before the food porn though, as I was quite unfamiliar with mahi-mahi prior to this meal, here are some fun wikipedia facts!
– “Mahi-mahi” means very strong in Hawaillan
– Mahi also means fish in Persian
– They are often called dolphinfish although not related to the dolphin family in the slightest
– They can live up to five years and average 15 to 30 pounds!
Neither the Turk or I had ever had mahi-mahi before (which we got from the ever awesome Mermaid Garden CSF) and we racked our brains to come up with a great recipe. We took inspiration from Jamie Oliver’s crispy duck in lettuce wraps (from his show, 15-Minute Meals which I am now in love with btw!) as well as from some Food Network recipes of a similar nature. Mahi-mahi in lettuce wraps may have been done before but I cannot adequately express how amazing ours were!
Hands down one of the best meals I’ve had in a long time! Each component (and as you will see there are many) was amazing on it’s own but together — the crunch of the lettuce, the flavorful mahi-mahi, the sweetness of the salsa, the softness of the orzo and the salty crunch of cashews — they all worked perfectly in unison creating a complex dish.
For the mahi-mahi:
Combine salt, pepper, garlic powder, chili powder, cumin and mustard powder in a small bowl. Rub the spices into the mahi-mahi fillet. Sear in a pan over medium heat and transfer to the oven. Bake for roughly ten minutes or until cooked through. Let the fish rest atop an overturned fork and roughly chop.
For the salsa:
Roughly chop mango, pineapple, one red onion and two plum tomatoes. Add one diced jalapeño, juice of two limes and chopped cilantro.
(I even got a little knife skills tutorial, which was much needed!).
For the orzo:
Melt butter in a small pan over medium heat. Toast the orzo in the butter until golden brown. Add several bay leaves and enough coconut water to cover the rice. Bring to a boil and reduce heat and simmer for 2 to 3 minutes. Remove from heat and cover with a paper towel. This technique (which was new to me!) removes some of the moisture from the rice, making it fluffy!
Lay your lettuce leaves on a platter and distribute each ingredient over each evenly. Sprinkle with toasted cashews and dig in!
I also made a little sangria with apples, oranges and lemons!