Wok-Seared Mahi Mahi W/Stir-Fried Vegetables

* Exported from MasterCook II *

Wok-Seared Mahi Mahi W/Stir-Fried Vegetables

Recipe By : Palm Beach Post 07/17/97
Serving Size : 4 Preparation Time :0:00
Categories : Seafood - Entrees To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 2 Oz. Mahi Mahi Medallions
Chinese Five-Spice Powder -- to taste
Salt -- to taste
2 Tbsp Peanut Oil
-- <For Vegetables>
1 Tbsp Fresh Ginger Root -- peeled and minced
1 Tbsp Garlic -- peeled and minced
1/4 C Green Onion -- chopped
1/2 C Each Red, Green, And Yellow Bell Peppers -- thinly
sliced
1/2 C Carrot -- thinly sliced
1/2 C Snow Peas -- cut in half on bias
1/2 C Bean Sprouts
2 tbsp Peanut Oil
2 tbsp Sesame Seeds
1/2 C Light Soy Sauce
2 tbsp Peanut Butter
1 tsp Sesame Oil
Fresh Cracked Pepper -- to taste
-- <For Garnish>
1 1/2 lb Yucca
Vegetable Oil For Frying

FOR THE FISH:

Season mahi mahi medallions with five-spice powder and salt. In hot
wok, add peanut oil and sear fish on both sides. Take out and keep
warm. Wipe the wok (do not wash) with a kitchen towel. Add peanut
oil. When smoking, add garlic, ginger and green onions, stir. Add
peppers and carrots and cook for about 1 minute. Next add the snow peas
and bean sprouts and stir well. Spread the vegetables to the sides of
the wok so that the center is empty. Pour soy sauce and peanut butter
in center, stirring until peanut butter melts and is incorporated with
soy sauce. Stir with vegetables, then add sesame seeds and sesame oil.
Stir once again, season with pepper, and set aside.

TO MAKE YUCA "HAY":

In salted boiling water, parboil yuca for about 7 to 10 minutes. Remove
from water and cool. Peel yeca and slice in very thin strips. In hot
vegetable oil, fry yuca until golden; remove onto paper towels and
season with salt.

TO ASSEMBLE DISH:

In center of plate, spoon stir-fried vegetables. Arrange the mahi mahi
medallions around vegetables. Loosely pile yuca "hay" on top of fish.
Garnish with sprinkling of fresh herbs.

Makes 4 servings

billspa@icanect.net

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