Tropical Mahi Mahi

Fresh fish prepared Tropical style. Mahi Mahi fresh off the boat in the beautiful tropical waters of south Florida- and now in your home. Pan roasted Mahi Mahi with a tropical sauce and salsa, sautéed vegetables with toasted coconut and parsnip.
Mahi Mahi also known as Dorado has thick filets of whiteish flesh and stay firm when cooked but what makes it special is it is a little flaky and moist. A fresh cut of Dorado is perfect for a quick and unique dinner, something special and delicious.  
For this recipe start with a fresh Mahi filet. Season the fish with a little salt and pepper then sear in a hot pan with 3 tbsp of oil. Cook the fish for about 5 minutes on each side while basting with hot oil that is in the pan. Ounce the flesh turns white and is slightly flaky the fish is ready. Squeeze a ¼ of a lemon and orange over the fish then remove from pan and hold for plating.
For the tropical sauce boil and reduce 3 cups of orange, pineapple, guava and mango juices.  Reduce down to ½ a cup until syrupy then add 2 tbsp. Rice wine vinegar. 
Instead of potatoes a lighter approach is creamy parsnip. Peel and slit 3 parsnips and boil until soft. Place in blender with ⅓ cup chicken stock, 1 tsp. butter and  1 tsp. cream. Blend on high until creamy and slightly airy. Makes for a great creamy base with rich flavor.
Place a scoop of puree in the front center of the plate with the Mahi Mahi on top with vegetables along the side. Top with tropical sauce, salsa and toasted coconut.  Finish the plate with a lemon wedge and micro greens or fresh herbs. 
This is a wonderful fish entree with a unique twist that will leave you wanting more with its light taste and tropical flavors. This dish is unique but fairly easy to make. Enjoy