43 lines
1.8 KiB
Plaintext
43 lines
1.8 KiB
Plaintext
---
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title: Cajun Butter Mahi with Corn & Okra Maque Choux over Carolina Gold Rice
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servings: 2
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prep time: 30 minutes
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time: 45 minutes
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author: Chef Torie Cox
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cuisine: Cajun
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tags:
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- fish
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- seafood
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- rice
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description: Cajun-seasoned mahi mahi served with a corn and okra maque choux over Carolina Gold rice, drizzled with a Cajun butter sauce.
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source: /recipe-images/document_1_.pdf
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------
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== Cook Rice ==
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In a #pot, heat @oil{1%tbsp} over medium heat. Add @Carolina Gold rice{3/4%cup} and stir to toast for ~{2%minutes}.
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Add @water{1,1/4%cups} and @salt{} and bring to a boil, then reduce heat to low, cover and cook for ~{15%minutes}. Remove from heat and let stand for ~{10%minutes}.
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== Cook Maque Choux & Make Cajun Butter ==
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Slice @okra{1%cup} into 1/4" thick rounds. Remove core and cut @sweet pepper{1%cup} into 1/2" dice. Cut corn kernels from the cobs of @corn{2%ears}. Slice @scallion{1}.
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In a #large sauté pan{} over medium heat, add @oil{1%tbsp}, the diced pepper and @onion{1/2%cup} and cook for ~{5%minutes} or until beginning to soften.
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Add the corn, okra and half of the @garlic{1,1/2%tsp}, cook for ~{5-7%minutes} until tender, then season with @salt{} and @pepper{}. Remove to a #bowl and wipe out the pan.
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Melt @butter{1%oz} in a #small bowl{} in the microwave, then stir in half of the @Cajun seasoning{1%tbsp}, the remaining garlic, and salt. -- this is the Cajun butter sauce
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== Cook Fish ==
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In the same #sauté pan{}, heat @oil{1%tbsp} over medium-high heat. Pat the @mahi mahi fillets{2} dry and season with the remaining Cajun seasoning, @salt{}, and @pepper{}.
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Add the fish to the hot pan and cook ~{2-3%minutes} per side, or until desired doneness.
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Add the sliced scallion to the rice and fluff with a fork.
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== Garnish & Serve ==
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Divide the fish, rice, and maque choux among plates, then drizzle with the Cajun butter sauce.
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