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Grilled Mahi With Coconut Lime Sauce, Bamboo Rice, Stir Fry Veggies and Pineapple Salsa

Gregory Anne Cox

Visitors: 275

These recipes just embody summer with fresh fish, plenty of fresh veggies and fruit in the salsa as well as a fragrant newcomer to the rice category, Bamboo rice. This is a short grain rice that is bathed in the juice of young bamboo sprouts to add nutrition and flavor. Love the color too.

I've included the sauce and salsa recipes here. I am going to assume that you are a master at cooking fish on the grill, on a pan in the oven or sautéing so won't take up room here for that.

Chef's Tip for the Veggies-Be sure to cut whatever vegetables you use the same width so they cook evenly. Heat the pan to high but don't burn your oil, add them and flip a few times to coat evenly with oil. Season and add a few drops of water, soy sauce or other liquid to help steam them so they don't burn. Take them off the heat before they are completely cooked as they will continue to cook and will be perfectly tender-crunchy and full of color by the time they reach the table.

Coconut Lime Sauce
This sauce can be cool and mild or spicy, either way it's about as summery a flavor as it gets. Use it on grilled fish, shrimp, or chicken. It will seem thin when you first make it but will thicken up in the fridge. Make it at least 8 hours before you need it.

1 14 oz can of unsweetened coconut milk
1/4 cup of sweetened coconut shredded
¼ cup of unsweetened coconut shredded
2 teaspoons of lime zest
¼ cup fresh lime juice
1 - 4 serrano chilies-your discretion. You can also use a jalapeno. Split and seed chilies
2" piece of peeled ginger, chopped small
½ cup of cilantro leaves-don't pack it tightly unless you want a stronger cilantro flavor
½ - ¾ cup peanut oil
Salt and pepper to taste

1. Put all ingredients except the oil into the cup of a blender.
2. Hit puree and run until the mixture is smooth, maybe 2 - 3 minutes.
3. Lower the blender speed and slowly pour the oil in with machine running.
4. Don't over process once the oil is in.
5. Taste and see if it's got the kick you like, if so, transfer to a container and refrigerate for at least 8 hours or overnight.
This sauce will hold for about 3 days but tastes best the same day or within one day.
Pineapple Salsa

I sometimes use papaya with the same ingredients or combine pineapple and papaya. Just use what's fresh and sweet.

½ cup small diced red onion(
½ cup, tiny diced Red Bell pepper
1 ½ cups small diced fresh pineapple
½ cup small diced cucumber (
Juice of one large lime
½ one medium jalapeno, tiny diced (
¼ cup finely chopped cilantro (Salt and Pepper to taste

Put this together at least a few hours in advance of eating. Combine all of the salsa ingredients in a bowl, toss gently but thoroughly. Taste for seasoning. Taste it again right before serving it.

Gregory Anne Cox was one of the early female graduates of the Culinary Institute of America in Hyde Park, NY. She spent 20 years in the hospitality industry, and recently, cooking privately for some of the country's rich and famous on the eastern end of Long Island in the Hamptons, NY where she currently lives with her husband and 4 cats.
Currently Gregory offers teleseminars on Midlife wellness, one on one and group coaching, is an author and speaker on the topic of midlife women's mind and body tune ups and heart health. Her newsletter and blog, both titled The You Revolution, keep subscribers and clients up to date on what's new in feeling and looking better than ever in the second half of life.
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