With wonderfully flavorful cucumbers & tomatoes, we had to build something around them.
Elizabeth broke out her spring roll skills tonight for starters. Here we've got a cucumber, crab & avocado spring rolls, laced with ginger, carrot and cilantro.
Served with three sauces, each of the complexity of the rolls could be tasted; salty Ume vinegar brought out the cucumber, while the sweet tomato sauce highlighted the crab and the heat of the srirachi-soy sauce was cooled by the avocado.
The Mahi-Mahi was on sale at SuperFresh for 6.99. I coated the fillets with a blended mix of shallots (3 parts), basil(2 parts), parsley(1 part), ginger(1 part) and olive oil (1 part), dash of salt & pepper, letting the mix sit on the fish for 15 minutes.
We top the fish with a diced mix of summer-fresh tomato (3 parts), cucumber (2 parts), onion (1 part), ginger (1 part), soy-sauce (1 tblspn), Sesame Oil (1 tblspn), and 1 lime squeezed and two squirts of srirachi hot sauce, and a dash of salt & pepepr. Let the sauce meld...your fish should be ready to sautee.
Carefully lay the fish into a hot pan with oil to sear on the herb crust, about 2 minutes on the first side, then turn the heat down and sear on the other side for 5-6 minutes. Get a nice semi-blackened crust and you're good to go. Smother the fish with your cucumber-tomato salsa and serve.
C & E