Hawaiian Mahi Mahi alla Puttanesca and a little Orange Zest
|Campanelli substituted for Farfalle for alla Puttanesca|
What a crazy idea. Hawaiian fish, Italian sauce, citrus and ol’ Paree! What? Are you dreaming you have just opened a Chopped Basket?
I have been out of sorts and out of the kitchen for almost a week and it was high time I got my rear in gear. As previously mentioned, I stock up on high quality frozen fish. We try and eat fish at least once a week so I watch for super sales and stock up. That way I can have my fish and eat it too, any time. Tonight I pulled out a favorite — Mahi Mahi. And while I’ve cooked this fish every which way, I surely was not in the mood for a repeat performance. So, tonight a Hawaiiain/Italian marriage imagined in heaven. A little alla Puttanesca inspired by an image of Hawaii with a orange twist. The saltiness of the capers and olives contrast with the citrus zest and springtime fresh rosemary. Ultimately so quick and on the table in less than 30 minutes.
On the wine list for dinner, Wild Horse 2008 Pinot Noir, Central Coast. In the sauce, Smoking Loon 2008 Sauvignon Blanc. Let’s get started!
|Capers, Kalamata and Nicoise Olives, Onions, Artichoke Heart, Rosemary|
For the Recipe, click Read More
Hawaiian Mahi Mahi alla Puttanesca with Orange Zest
Prep time: 15 Minutes
Cook time: 15 minutes
1 pound Campanelli Pasta or Farfalle
1 ½ lb fresh Mahi Mahi or 2 12oz pkg Full Circle Fresh Frozen Mahi Mahi
3 tablespoons Olive Oil
3 Garlic cloves minced
1 medium Yellow Onion, halved and sliced in ¼” slices
1 14.5 oz. can diced Tomatoes in juice
1 cup dry White Wine (Smoking Loon 2008 Sauvignon Blanc)
1 tablespoon fresh Rosemary, finely chopped
1 tablespoon fresh Italian Oregano, finely chopped
¼ cup Kalamata Olives, pitted and halved
¼ cup Nicoise Olives, pitted and halved
¼ cup Artichoke Hearts, cooked, and finely sliced
3 tablespoons Capers
2 tablespoons Italian Flat Leaf Parsley, chopped
2 teaspoons fresh Orange Zest
½ teaspoon coarse ground Black Pepper
Kosher Salt to taste
Heat a covered 6 quart pot of water to boiling, add 2 tablespoons salt after it is bubbling. Keep covered while you assemble the sauce ingredients. If using frozen fish fillets, thaw and place on paper towels to remove excess water. Cut into approx. 2” x 4” chunks.
- Heat 12” saute pan over medium high heat.
- Add olive oil and saute onions and garlic until slightly softened, 3 minutes.
- Add fish and sear on both sides about 2 minutes each side.
- Put pasta in boiling water and bring to a boil. This will cook for about 10 minutes. Meanwhile….
- Add tomatoes, wine, capers, olives, rosemary, olives and artichoke hearts to your saute pan. Bring back to a boil and continue cooking for about 6 minutes, let sauce thicken.
- Remove fish fillets; set aside.
- Add drained pasta to sauce and toss to combine. Add orange zest and continue cooking for about 3 more minutes, taste for salt and pepper, add more if necessary. Make sure pasta is fully coated with sauce and still al dente.
- Place a portion of pasta and sauce mixture in pasta bowl. Add Mahi Mahi and sprinkle with chopped fresh oregano and parsley.
Today’s Wine: 2008 Smoking Loon Sauvignon Blanc for sauce and served with 2008 Wild Horse Pinot Noir, Central Coast