Recipe by: The Spiced Life
For stewed spiced peaches:
1-2 T vegetable oil
1/2 t desert fennel seeds
1 t Burlap & Barrel Wild Mountain Cumin seeds, plus more later
10 curry leaves
2 large red onions, diced
2 T minced garlic
1/2 t ground Burlap & Barrel Turmeric, plus more later
1/2 t Burlap & Barrel Silk Chili, plus more later
1 t Burlap & Barrel Mediterranean Coriander, ground
1 t ground Burlap & Barrel Wild Mountain Cumin
1/4 t ground Burlap & Barrel Cinnamon Verum
2 large peaches, cored and diced, tossed in juice of one lime
Sea salt as needed (see instructions)
For mahi mahi:
4 filets mahi mahi
3 Burlap & Barrel Zanzibar Black Peppercorns
1/8 t Burlap & Barrel Turmeric
1/8 t Burlap & Barrel Silk Chili
1/4 t Burlap & Barrel Mediterranean Coriander
1/4 t Burlap & Barrel Wild Mountain Cumin seeds
3 pinches coarse sea salt
2 T vegetable oil
Cooked Basmati rice
Cilantro leaves (I did not have, optional)
First start the stewed spiced peaches:
Heat the oil in a large, heavy pot over medium heat. Add the cumin seeds, fennel seeds and curry leaves (be careful of the curry leaves splattering). Stir the spices occasionally and let them roast until darkened and fragrant.
Add the onions with a pinch of salt. Turn the heat up to to medium high. Stir occasionally and cook until caramelizing, about 10-15 minutes. Keep some water by the cooktop to splash a little in if the onions start to stick or scorch.
Add the garlic, turmeric and silk chili pepper. Stir and let cook for 3 minutes.
Add the ground coriander, ground cumin and cinnamon. Stir and let cook for another 2 minutes.
Add the peaches with a pinch of salt. Reduce the heat to gently simmer, covered, for 20 minutes.
While the peaches are simmering, prepare the mahi mahi:
Combine all of the ingredients (spices and seasoning) except the fish and oil of course in a spice grinder. Grind to make a spice blend.
Divide the spice blend between the 4 filets and rub on both sides. Let rest until the peaches have cooked for 20 minutes.
Bringing the dish together:
First taste the peaches. They might need salt or lime juice. Once you have them tasting how you want them, reduce the heat and cook the fish.
Heat the 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. When it is hot, add the fish filets and cook until golden brown on each side and cooked through so that it flakes when pressed.
Spoon some Basmati rice into a shallow bowl. Place the cooked fish on top of it. Spoon some of the stewed spiced peaches beside the fish. Garnish with lime wedges and chopped cilantro if you have it.