Corn and Mussel Chowder with Mahi Mahi and Black Rice

mtg fall019

Corn and Mussel Chowder with Mahi Mahi and Black Rice

mtg fall019

What a great dish to enjoy any given day with a nice glass of chardonnay or pinot noir. you can eat the components separately or pour the chowder over the mahi mahi. Soooo good.

Easy. Simple Done.

CORN AND MUSSEL CHOWDER

Ingredients:

3 ears of corn, kernels only

2 large leeks, white parts

1 stalk celery

2 bay leaves

2 chipotle peppers, dried or canned, if using canned, rinse

½ teaspoon fennel seeds, crushed

Kosher salt and freshly ground black pepper

8 ounces waxy potatoes, cut into ½-inch dice

3 tablespoons extra virgin olive oil

2 tablespoons chopped garlic

2 pounds cleaned mussels, scrubbed and debearded

1 ½ cups white wine

1 tablespoon fresh thyme leaves stripped from stem, unchopped

1 cup heavy cream

1 cup chopped tomatoes

¼ cup chopped parsley

 

MAHI MAHI

Ingredients

3/4 cup extra-virgin olive oil

1 clove garlic, minced

1/8 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 pinch salt

2 tablespoons lime juice

1/8 teaspoon grated lime zest

2 (4 ounce) mahi mahi fillets

 

METHOD

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade.

Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes.

Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side.

 

Black Rice Stir-Fry

 

INGREDIENTS

3 T Olice oil

12 oz firm tofu, drained, cut into ½ “ pieces

kosher salt

1 Japanese eggplant, split lengthwise and sliced into 1/2-inch pieces

2 T minced fresh ginger

2 cloves garlic, minced

3 scallions, sliced

¼ head red cabbage, shaved

½ bunch purple kale, chopped into 1 inch piece

2 c cooked black rice, follow packing instructions

1 tsp Sriracha sauce

1 tablespoon low-sodium soy sauce

2 tablespoons fresh lime juice

 

Method

Preheat a wok over medium-high heat for 1 minute.

Add 1 tablespoon oil.

Season tofu with salt and cook until golden and crispy, about 5 minutes.

Remove and set aside.

Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender,

Remove and set aside.

Add remaining tablespoon oil and cook ginger, garlic, and scallion whites,

Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender\

Mix in rice. Once heated through, add tofu and eggplant.

Stir in Sriracha and soy sauce.

Remove from heat; stir in lime juice. Garnish with scallion greens.

 

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