Grilled Mahi-mahi Recipe
Parsnip-Pear Puree, Broccolini, Frisée, Calamansi Gremolata
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Parsnip-Pear Puree
Peel and chop the parsnips into small pieces. Boil them in salted water until tender, about 15-20 minutes. In the last 5 minutes of cooking, add the chopped pear. Drain and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper to taste.
- 2
- 3
Blanch the Broccolini
In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green. Remove and immediately transfer to an ice bath to stop the cooking. Drain and set aside.
- 4
Prepare the Calamansi Gremolata
In a small bowl, combine minced garlic, calamansi juice, and lemon zest. Mix well and set aside.
- 5
Assemble the Dish
On a plate, spread a generous amount of parsnip-pear puree. Place the grilled mahi-mahi on top. Arrange the blanched broccolini and frisée around the fish and drizzle the calamansi gremolata over the dish.
