I rarely open a cookbook. Using a recipe requires writing a shopping list, and that’s just not my style. 🙂 Caribbean Style Fish With Orange Ginger Salad immediately caught my eye when thumbing through my new cookbook a couple of weeks ago. The fresh flavors of the mahi mahi with bell peppers and mango accompanied by a simple orange ginger salad seemed a perfect choice given the variety of fresh seafood and produce available in McAllen. This lovely recipe is one of many fresh, healthy options in Eating Clean in Costa Rica… Simple, easy recipes from the kitchen of Blue Osa and Chef Marie. The publisher sent me the cookbook with a request that I review and perhaps cook a recipe or two. Our climates and local ingredients are similar, so I happily obliged!
By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.
Imitation is the sincerest of flattery? Given that I typically create, write, and photograph my own recipes, this does feel a bit like “imitation.” Cookbooks are invaluable tools for most home cooks, and even though I seldom use one, I am inspired just looking at the pages. Eating Clean in Costa Rica is a collection of approachable “clean eating” recipes that most home cooks can successful prepare. First, let me attempt to define “clean eating.” Clean eating is more of a lifestyle than a “diet.” Eating clean involves eating foods close to the source in as natural a state as possible. In other words, avoid processed foods, eat lots of fresh fruits and vegetables, lean proteins, complex carbohydrates, and healthy fats. Eating regular meals is important, as is avoiding saturated fats. For more on clean eating, see What to Eat on a Clean Eating Diet.
Chef Marie’s recipes are made from simple, familiar ingredients that are pretty easy to find. They definitely meet the definition of “clean,” they’re healthy, and fresh tasting. As an accomplished home cook, I had no problems completing the dishes I prepared. However, the recipes are not very detailed, the photos don’t always show the completed dish, and sometimes the measurements are not concise (ie. “a few” or “a pinch”). This may be problematic for a novice.
Caribbean Style Fish With Orange Ginger Salad comes together in a flash. I made the Orange Ginger Salad first, and put it into the refrigerator while I completed the cooked portion of the dish. I love fresh mint, and used 2 teaspoons of chopped fresh mint rather than 1/2 teaspoon. The fish portion of the dish calls for “a few slices of red, yellow, and green peppers.” I love peppers, and included about 1/2 of each color cut into thin slices. I also used 2 (rather than 1) mango for the 4 of us… I have never caramelized mango before, and we loved the way the sweet mangoes complemented the savory fish and peppers. The cool tang and acidity of the Orange Ginger Salad with the Caribbean Style Fish was perfect with my Coconut Rice. We enjoyed our meal with a bottle of lightly oaked Chardonnay.
- 4 fillets of mahi mahi (or other firm white fish)
- a large pat of butter (I use coconut oil)
- a few slice of red, yellow, and green bell peppers
- 1-2 cloves garlic, minced
- a handful of fresh parsley, chopped
- a pinch of paprika
- 1 ripe mango, sliced
- a pinch of brown sugar
- sea salt and fresh ground pepper to season
Orange Ginger Salad
- 2 oranges
- 10 grams of fresh ginger
- 1/2 teaspoon chopped fresh mint
- a pinch of cinnamon
- 1/2 teaspoon Stevia powder
- Fry the fillets in a pan on a medium heat with the butter (or coconut oil).
- Add the sliced peppers, garlic, chopped parsley, paprika, salt and pepper.
- Simmer gently for 5-6 minutes, turn the fish to ensure it is done on both sides.
- Add the mango and brown sugar.
- Brown some sliced mango.
- At the last moment, add a pinch of sugar so it all starts to caramelize.
Orange Ginger Salad
- Remove the orange rind and cut into segments.
- Peel the ginger and cut it into thin strips.
- Add the ginger to the orange.
- Add the Stevia powder and cinnamon, then mix well and refrigerate until serving.
I served the sauteed peppers, caramelized mangoes, and orange salad alongside the fish. The coconut rice was a perfect side dish!
I've made this twice, and both times used blood oranges in the salad. That explains the color in the photos... They're delicious, but their season lasts only a few weeks.
Amount Per Serving: Calories: 305 Total Fat: 6g