Try this amazing Mahi mahi recipe with Curry, Carrot, and Anasazi beans!
Here is a fantastic fish recipe using mahi mahi which is a fish I haven’t used in quite some time. I will say that mahi mahi is a fantastic fish that is moist and has great flavor. This recipe takes a little time to bring together but the combination of everything was really amazing.
The whole dish has flavors of Morocco and India, although the beans is probably not the most typical ingredient of that region, at least this variety of anasazi bean. I like to cook my beans in a pot with lots of aromatics.
Regardless whether it was traditional or not doesn’t take away the fact that this recipe was delicious! I used a little different technique cooking the eggplant which resulted almost like confit.
I placed those eggplant slices on top of the fish which added not only another depth of flavor but texture as well. Here is the recipe I hope you enjoy it!
Mahi Mahi with Apricot, Carrot, Anasazi Bean and Eggplant
Here is a fantastic fish recipe using mahi mahi which is a fish I haven’t used in quite some time. I will say that mahi mahi is a fantastic fish that is moist and has great flavor. This recipe takes a little time to bring together but the combination of everything was really amazing.
The whole dish has flavors of Morocco and India, although the beans is probably not the most typical ingredient of that region, at least this variety of anasazi bean. Regardless whether it was traditional or not doesn’t take away the fact that this recipe was delicious! I used a little different technique cooking the eggplant which resulted almost like confit.
I placed those eggplant slices on top of the fish which added not only another depth of flavor but texture as well. Here is the recipe I hope you enjoy it!
Mahi Mahi
- 4 5 oz pieces mahi-mahi
- 1 tbsp Moroccan spice ras el hanout
- salt
- 3 tbsp olive oil
Apricot turmeric sauce
- 1 cup dried apricots
- 1/4 cup fresh chopped peeled turmeric ((3 large fingers))
- 1 tsp fresh ginger
- 1 tbsp curry powder
- 4 cup water
- salt
Eggplant Curry Sauce
- 1 1/2 cup chopped eggplant ((leftovers))
- 1/2 can coconut milk
- 1 bunch cilantro
- 1 bunch mint
- 1 whole jalapeño sliced (with seeds)
- 1 tsp cumin
- salt
Carrots
- 12 oz globe carrots
- 1 1/2 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp butter
Eggplant
- 3 whole Eggplant (peeled and sliced cut into rounds)
- 1 lemon
- 5 tbsp olive oil
- salt
Anasazi Beans
- 2 cup Anasazi Beans
- 8 cup water
- 1/4 onion
- salt
Garnish
- 1 oz red vein sorrel
For the Eggplant
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Peel and slice the eggplant 1/4 inch thick lengthwise. Then take a small round cookie cutter and cut small rounds of the eggplant. Place the rounds on a sheet pan lined with parchment paper. Continue until all three eggplant have been cut.
Take all the scraps of the eggplant and set aside for the curry sauce. For the rounds season well with salt and drizzle heavily with the olive oil. Then take another piece of parchment paper and place on top of the eggplant. Place in 325 degree oven for 20-25 minutes or until the eggplant is soft but still retains its shape.
You don’t want mush. Take out and allow to cool. Once cooled you can flip them over with an offset spatula. This allows the top side to soak up any extra juice on the pan.
For the Beans
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In a bowl soak the anasazi beans for an hour in cold water. Strain off water and In a medium sized pot place anasazi bean with water and onion. Place on top of the stove on medium high heat.
Bring to a boil and then turn down to a light simmer and cover. Cook for 30 minutes and then add 1 tbsp of salt. Cook for another 30 minutes or until the beans are tender and cook through. Season a little more with salt if need be. Set aside to cool.
For the Apricot Turmeric Sauce
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Place all the ingredients except for the salt into a pot bring to a boil and turn down to a simmer. Reduce by 2/3rds and then place into a vitamix with some a few pinches of salt.
Puree until smooth. Taste and adjust the seasoning if need be. (Note this is a strong tasting sauce on its own but when it is paired with the rest of the ingredients). Place in squeeze bottle once it is cooled.
For the Eggplant Curry Sauce
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Cut the scraps of eggplant to similar size and shape. In a pot boiling salted water place the eggplant and cook for 7 minutes. Then strain out the eggplant. Place the same pot back on the stove on medium heat and add the eggplant with cumin and jalapeno.
Cook for one minute and then add the coconut milk. Bring to a boil and then place everything in a vitamix with mint and cilantro. Puree until smooth and green (about 1 minute.) Season with salt and set aside.
For the Carrots
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Place carrots in a small pot with all the ingredients. Bring the pot to a simmer and then cover.
Cook for 12 minutes and then check to see using a cake tester the doneness of the carrots. Cover and cook a few more minutes if need be. Season and set aside.
For the Mahi Mahi
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In a large sauté pan add 2 tbsp of oil. Season the mahi mahi with salt and ras el hanout on the fillet side. Place the fillet side down into the pan on medium low heat and cover the pan cook the fish for 3-4 minutes only on the one side. When you see the fish is almost cooked on the fillet side then flip it over and place the eggplant slices on top of the fish.
Cook for 30 seconds, then take out of the pan. Add a circular pattern of apricot sauce around the plate. Then place a spoonful of warm curry sauce in the middle. Place a few spoonfuls of the beans into the curry sauce. Place the mahi mahi on top of the beans. Add a few carrots to the plate and finish with red vein sorrel. Serve and enjoy!
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