Pistachio Crusted Mahi-mahi with Rock Shrimp, Leeks & Coconut Rum

Description

Ingredients to Serve-4

Ingredients

4 6 ounce Mahimahi filets
¼ cup Pistachio nuts, whole shelled and ground
1 ½ teaspoons Kosher salt
1 ½ teaspoons Coarse ground black pepper
1 tablespoon Sweet butter
2 tablespoons Olive oil
½ cup Uncooked shelled rock shrimp
½ cup Julienne leeks
½ cup Diced sweet red peppers
½ cup Peeled, diced mango
3 tablespoons Coconut rum
½ cup Coconut milk
3 tablespoons Chopped fresh chives

Preparation

To Prepare the mahimahi: Roll the mahimahi fillets in the ground pistachio nuts. Season with the salt and pepper. Warm the butter in a sauté pan with 1 tablespoon of olive oil. When the butter is bubbling but before it begins to brown, place the crusted grouper in the pan. On medium heat, brown one side well for approximately 2 -3 minutes, then turn and cook the other side an additional minute.

To Prepare the Sauce: Add the remaining olive oil and rock shrimp to the pan. Sauté for 1 minute, then add the leeks, peppers, mango, coconut rum and coconut milk. Simmer the mixture for 3-4 minutes. Adjust the seasoning with the remaining salt and pepper. The sauce will have a broth like consistency. Because of the richness, I like to keep it fairly thin. Finish with the chives.