Monday, January 16, 2012
Chili Rubbed Mahi Mahi with Brown Rice and Beans - serves 4
My husband says he's a hunter. Well, I've been waiting for him to get invited to go deer hunting (he's been asked a couple of times but due to work, he's unable to go. Which this is an official "shout-out" to all my friends to please continue to ask their husbands to call Tim. If it gets him out of the house for 1 - however many days, I'm just a happier person.) so that I can restock my freezer. This weekend, I decided to go through both my freezer and pantry, challenging myself to use everything before I went to the store. If I can clean out the freezer, then I will have more room for venison. At least that's my hope. I realized one thing... I have only 2 pounds of venison left but ample amounts of rice and dried beans. Good grief. I could feed a third world country. I'm either losing my memory or I've become obsessive over both. So, last night I fixed dinner using both, plus some Mahi Mahi I had recently frozen. Everything turned out great except I had leftover beans. To freeze or not to freeze? Next recipe forthcoming.
4 6oz filets Mahi Mahi
1 tsp (each) Kosher salt, pepper, chili powder
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 garlic cloves, smashed
1 small onion, diced
1 1/2 tsp cumin
1 bay leaf
1 jalapeno, slit cut down length of pepper
1/2 cup water
2 cups brown rice, cooked to package directions
1 avocado, diced
1/4 cup queso fresco
Lime for garnish
Season Mahi Mahi with spice mix, coating both sides. Heat a medium skillet for about 1 minute. Place fish in pan and sear, about 3 minutes, then flip. Sear for additional 2-3 minutes and remove from skillet. Let sit for about 5 minutes.
Meanwhile, place beans in medium saucepan. Add onion, garlic, bay leaf, cumin and jalapeno. Add 1/2 cup water and mix well over medium heat. Simmer for about 15 minutes.
Spoon rice on plate and top with beans and fish. Garnish with avocado, queso fresco and a squeeze of lime.
*I used dried beans, soaked/brined over night, then slow cooked using the ingredients above.