What’s For Dinner? – Mahi-Mahi with Cherry Sauce with Pistachios on Jasmine Rice

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As I was working with the cherries yesterday I knew that the hubby would love a fish dinner with cherry sauce. I had some gorgeous mahi-mahi in the freezer thanks to Anderson Seafoods and so the following dish was born….



Mahi-Mahi with Cherry Sauce with Pistachios on Jasmine Rice


You will need:


2  6 – 8oz mahi-mahi fillets
salt and pepper
flour for dusting
1 TBS olive oil
2 cups prepared jasmine rice
1/4 cup pistachio nuts


For the Sauce:


2 cups pitted, quartered Bing cherries
1 TBS grated fresh ginger
zest of one orange
juice from one orange
1/4 cup honey
2 TBS balsamic vinegar
1 tsp cold, unsalted butter
salt and fresh ground pepper

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.



Mix the cherries, ginger and orange zest in a bowl and set aside for about an hour. They don’t have to marinate that long but the flavors will be better if they do.



Add the marinated cherries, the orange juice, the balsamic, the honey and the salt and pepper to a saucepan and cook over med heat until the mixture boils. Strain out the liquid and set the cherries aside. Return the liquid to the saucepan and boil and reduce by 2/3rds. When the remaining sauce is reduced, turn off the heat, taste and adjust the seasoning if necessary. Add the cold butter and stir it in. 



Once the butter melts add the cherries back in and set aside.



Roughly chop the pistachio nuts and lightly toast them. Be careful not to burn them.


Preheat the oven to 400



Season the mahi-mahi with salt and pepper and dust with flour.



Heat a small fry pan over med-high heat and add the olive oil when hot. Add the fish and cook for 2 1/2 minutes on each side. Put it into the 400 degree oven and let it finish cooking for 5 – 7 minutes depending on its thickness. Mine took 5. Let the fillets rest for 5 minutes while you warm up the cherry sauce.



To plate put a cup of the jasmine rice on the plate and add the cooked fish. Top with half of the cherry sauce and half of the chopped pistachios.



I served this to the hubby with a fresh spinach and lettuce salad from the garden and snow peas from the freezer. I had the sauce on pork loin and it was heavenly.



Hubby said it was delicious on the mahi-mahi. The ginger gave it just a touch of heat and the orange juice and balsamic gave it a touch of tart. It was yummy. The fish tasted fresh – just like everything else we have eaten from Anderson Seafoods! You would never have thought that the fillets had come out of the freezer.


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Disclosure: I received a box o’fish gratis from Anderson Seafoods. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free product. I received no monetary compensation for this post.

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