Monday, July 13, 2009

Grilled Mahi Mahi over Chickpea Pesto Noodles


Grilled Mahi Mahi over Chickpea Pesto Noodles

One delicious way to enjoy your summer bounty.

Recipe inspired by Food Gal’s review of Fly Trap in San Francisco and adapted from Cooking Hussy’s Mahi Mahi with Pesto recipe.

Ingredients:

½ pound Mahi Mahi filets

½ pound brown rice noodles, or other noodles
¼ cup chickpeas, drained
¼ cup sun dried tomatoes
1 tbsp olive oil
1 tbsp chopped parsley
orange slices

Pesto (see recipe here)

Rub:
2 tsp paprika
1 tsp each cumin, coriander
1 tsp salt
½ tsp black pepper
½ tsp cayenne
2 tsp brown sugar

Mix spices together for rub. Meanwhile boil pasta according to directions. Add chickpeas to boiling water. Drain noodles and chickpeas and toss with olive oil and tomatoes.
Salt and pepper to taste.

Coat fish filets with rub. Grill on medium-high heat (350-400) for about 4 minutes each side.

Place noodles on plate. Put a filet of Mahi Mahi on plate and a nice heaping spoonful of pesto. Garnish with orange slices and parsley. Enjoy!

2 comments:

My Carolina Kitchen said...

I saw your blog on the Foodie Blogroll. Mahi Mahi is one of our favorite fish. In fact we caught quite a bit of it when we lived in the Bahamas. I like that you've combined it with the chickpea pesto noodles. Very nice.
Sam

Thriftydabbler said...

I love the recipes you post. And the reference to
other cook books too. I often reinterpret them
for my own tastes....no garlic or little onions.....so
the basic, healthy food is still available to me.

Your writing is so descriptive, which causes me to
‘see’ pictures in my head of what you are describing.
The zucchini story is right on ! Have you ever tried
acorn or winter squashes? They are equally prolific
and easy to grow, but do have size limits which make them
so nice.
It is mid-August.....why wait until winter?...
and just today I cut one in half, turned it upside
down on a microwavable plate and ‘steamed it for
2-3 minutes. Turn it once right around for even cooking.
and repeat time . Serve hot. (Yes, it is more ’watery'
than oven-baked, but very edible and tasty.)
Sprinkle with cinnamon and a little salt ,
or fill as I did, with baked bean sand salsa.
Great healthy eating with taste and SO easy to make !

Good luck with your site.

Thriftydabbler