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
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
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.