INGREDIENTS

  • 150g Wild Rice, rinsed
  • 1 tblspn Butter
  • 4 Mahi Mahi fillets; about 200g each
  • 1 ½ tblspns light Soy Sauce
  • 2 tblspns Honey
  • 2 tblspns Balsamic Vinegar
  • 1 tblspn finely grated young Ginger
  • 1 ½ tblspn Peanut Oil
  • Zest of 1 Lime
  • ½ cup thinly sliced Gçci Shallots,

METHOD

Bring 3 cups of salted water to the boil, add rice, cover, reduce heat to low and simmer for 50 minutes or until grains start to burst. Drain well, stir through the butter, season and keep warm.

In a saucepan, combine soy sauce, honey, vinegar, ginger, peanut oil and lime zest and bring to the boil.

Meanwhile, heat a non-stick frying pan over high heat. Season fish and cook for 1 minute on each side or until browned but not cooked through. Place fish in a roasting pan, pour over soy sauce mixture, scatter with shallots and place in 200*c oven for 5 minutes or until just cooked through. Serve with warm wild rice.

Serves 4

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