Easy to cook, pan seared mahi with sauteed cantelope over cilantro rice
A great tasting dish inspired by Snapper Vera Cruis
A couple of years ago I got into sauteeing cantelople. My basic premis was if tomatatoes are technically a fruit and taste great sauteed and as sauces I wonder what cantelope would taste like. Fortunately I worked in a restaurant where fish and cantelope were always handy. I decided to make a "Vera Cruiz" Dish, or a dish similar to Snapper Vera Cruiz and was very pleasantly surprised.
This is a very easy dish to make. Most restaurant style entrees are. After the rice is prepared it only takes one sautee pan to prepare. I had a good amount of luck serving this as a dinner special at a restaurant where I once worked. It is very tasty, light, and satisfying. It is an excellent meal to eat during the summer time and is an absolutely delicious way to cook Mahi.
To make this dish I use one or two serving size mahi filets, about half a cantelope diced, about a quarter cup of diced onions, capers and sliced olives, one or two jalapenos diced fine (depending on how spicy I want my dish), juice of one lime, prepared rice seasoned with chopped cilantro, salt and pepper to taste and just a little bit of cooking oil.
Note: Oftentimes I'll cook rice plain and chill until I feel like eating it. When I'm ready to eat the rice I'll heat it in a sautee pan with maybe a tablespoon of water and whatever seasoning I feel like adding. For this dish I heated the rice with about a tablespoon of chopped cilantro. Chopped parsley would work as well.
Heat about a teaspoon of cooking oil in a sautee pan (don't use a non-stick pan). Season the mahi filets on both sides with salt and pepper. When the pan is hot sear one side of the mahi filet until it is golden brown. Flip the fish and add the cantelope, onions, capers, olives, and jalapenos. Add just a pinch of salt and cover. The cantelope will steam the mahi and create a sauce.
When the mahi is finished cooking add the lime juice. Cut the heat and remove the mahi from the pan placing over a serving of the cilantro rice. Pour the remaining cantelope over the mahi and rice. Garnish with chopped cilantro or a lime wedge.
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