Mahi Mahi with Stewed Spiced Peaches
An easy, delicious and surprisingly fast dinner to make during peach season.
The Spiced Life
1-2 Tbsp vegetable oil
½ tsp fennel seeds
1 tsp Wild Mountain Cumin seeds, plus more for later
10 curry leaves
2 large red onions, diced
2 Tbsp minced garlic
½ tsp ground New Harvest Turmeric, plus more for later
½ tsp Silk Chili flakes, plus more for later
1 tsp ground Red River Coriander
1 tsp ground Wild Mountain Cumin seeds
¼ tsp ground Cinnamon Verum
2 large peaches, cored and diced, tossed in juice of one lime
Sea salt, as needed (see instructions)
4 filets mahi mahi
3 Zanzibar Black Peppercorns
1/8 tsp New Harvest Turmeric
1/8 tsp Silk Chili Flakes
¼ tsp ground Red River Coriander
¼ tsp Wild Mountain Cumin
3 pinches coarse sea salt
2 Tbsp vegetable oil
Cooked Basmati rice
Cilantro leaves (optional)
For stewed spiced peaches:
For mahi mahi:
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 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. Stir and let cook for 3 minutes.
Add the coriander, 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 chilled cilantro if you have it.