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.



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




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



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



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



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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