Tomato & Pea Curry (Pt. II)

When looking at the curry from more of a side dish/sauce perspective, I thought that it would be lovely with a piece of seared white fish.  I used Mahi Mahi only because I had it on hand but any other fillet of white fish would be fine here.

1 (3oz.) fillet of white fish

garam masala

ginger

salt

1c. (leftover or fresh) Tomato & Pea Curry

fresh coriander

-Put a small non-stick skillet on to preheat.  In the meantime, sprinkle the spices and salt over both sides of the fish.  Drizzle or spray a bit of oil in the pan and sear the fish for 2-3 minutes per side.

-Heat the curry in a small sauce pan while the fish is cooking.

- Serve the seared fish in a puddle of the warmed curry sauce and sprinkle with the fresh coriander.

If this seems a bit light for you, then couscous or warmed pita would also be nice here, as neither take much time at all to prepare.

Spice rubbed fish over lemon risotto with corn relish

I've always wanted to make a risotto before, and having never had a proper risotto before, I am not sure if this is what the real thing tastes like, but it sure is something to talk about!

  I decided to combine regions here and go for a Spanish-style spice rub for some mahi mahi, serve it on an Italian lemon risotto, and sprinkle over a southwestern corn relish.  There was a pleasant array of textures and tastes that all combined seamlessly to create a meal that had all of the qualities of a comfort meal (warmth, and creaminess), but with some more sophisticated, if you will, flavours. 

1lb. mahi mahi (cut into 4 fillets)

2T. coriander

1 1/2t. cumin, paprika, ginger, salt

3in. long piece of lemon peel (with out the white pith)

4 scallions, chopped

1c. arborio rice

4c. vegetable stock, or water with one vegetable bullion cube, warmed

1 can corn

1  jalapeno, seeded and chopped

2T. red onion

1T. fresh coriander, chopped

juice of half a sweet or ordinary lemon

-You will want to start the risotto first, as it takes the longest and then you can start messing with the fish when the risotto is about half done.

-Saute the scallions in a shallow, but wide pan.  When they become translucent, add the rice and let the rice become some-what translucent as well. Toss in the lemon peel and stir in a couple of ladle fulls of the hot stock.  (I have found that constant stirring isn't necessary until the very end.) Continue this until all of the stock is absorbed and the rice is no longer firm in the center, 18-20 minutes.

- Combine the spices and rub on both sides of the fish.  Place under the broiler, about 5-6 inches below and let cook on both sides until done to your tastes (about 5-8 minutes).

-For the final thing, being the Corn Relish, combine the corn, jalapeno, red onion, fresh coriander, and lemon juice.  Warm this through in a pan, (or just leave at room temperature) and serve.

I meant to have some avocado to put in with the Corn Relish, but was very disappointed to find that the avocado that I had purchased was completely rotten inside.  I really don't think that it would have been necessary, seeing that there is a nice creaminess that the risotto has to complete meal, but I do think it would have been a nice touch.  However, if I were making this relish for the purpose of a 'dip' with chips or toasted pita, then I think that I would want the avocado for the creaminess that it would lend.

If you do not care to eat fish, the risotto makes for a lovely vegetarian entree.  Of course, you don't have to use a sweet lemon, but it really was a nice change.