6 mahi-mahi filets, 3 oz. each
\n1\/3 C. pistachios, ground<\/p>\n
Salsa:
\n5 ears fresh corn
\n24 tomatillos
\n1 red pepper
\n1 tomato
\n1\/2 jalape\u00f1o, seeded
\n2 T. cilantro<\/p>\n
Sauce:
\n1 C. fresh squeezed orange juice
\n1 tsp. lemon juice
\n2 T. pistachio nut oil<\/p>\n
Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time, remove the husks from tomatillos and place on grill with red pepper and char on all sides. When vegetables are cool enough to handle remove the husks from the corn and cut off the cob. Finely dice the tomatillos and tomato. Peel, seed and dice the red pepper. Place them all in a stainless steel bowl and mix with the jalape\u00f1o and cilantro and season with salt and pepper. Reserve. Sauce, Place orange juice in a stainless steel saucepan and reduce by half over high heat until lightly thickened. Add the lemon juice and pistachio nut oil and reserve. To serve, Heat a non-stick skillet over high heat. Roll fish filets in ground pistachios. Spray oil on skillet and cook filets on both sides to lightly brown and cook through. Divide salsa between six plates, place fish on top and drizzle sauce around the fish.<\/p>\n
Yield: 6 servings
\nCalories: 340
\nFat: 11g
\nFiber: 7g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 mahi-mahi filets, 3 oz. each 1\/3 C. pistachios, ground Salsa: 5 ears fresh corn 24 tomatillos 1 red pepper 1 tomato 1\/2 jalape\u00f1o, seeded 2 T. cilantro Sauce: 1 C. fresh squeezed orange juice 1 tsp. lemon juice 2 T. pistachio nut oil Salsa, Prepare a hot grill. Remove silks from ears of corn and pull husks back to cover. Place on grill and char on all sides until corn is cooked, about 5 minutes. At the same time,…<\/p>\n