I wanted to make duck but Whole Foods (UWS) didn’t have any and when I asked when the next shipment was coming, the poultry/meat service guy said that he didn’t know and that duck usually comes during the holiday. THAT IS SO NOT TRUE! I put back all the other ingredients in my cart and moved onto my backup plan which was fish.
But this wasn’t a bad backup plan. My lunch was actually pretty delicious.
[100% organic, wild mahi-mahi]
For the Marinade
- 1 TBS cane sugar
- 1 TBS miso
- 2 TBS white wine
- 1 garlic clove, grated
- 1-inch ginger, grated
- 1 Mahi-Mahi fillet, skin-on
In a shallow pan, mix all the marinade ingredients together and rub over fish. Marinate overnight.
For the Finish
- ½ bunch broccoli rabé, roughly chopped
- 1 handful oyster mushrooms
- 3 garlic cloves, minced
- 1 celery stalk
- Salt & pepper
- Olive oil
For the celery salad, using a vegetable peeler, peel the celery stalk and discard the outer layer. Keep on peeling the celery and reserve those trims and place in cold water with ice. The ice water will curl the celery.
Take marinaded fish out from fridge and season with salt and pepper, then place on a sheet tray lined with foil, with skin-side down. Turn oven broiler on high, and place fish in broiler for 4 minutes or until fish is golden brown. Flip fillet skin-side up and broil for another 4 minutes.
While the fish is cooking, in a sauté pan, heat some olive oil and add in the minced garlic. When aromatic, add in broccoli rabé and oyster mushrooms. Season with salt and add a little water. Cook for 2 minutes or until done.
Put a bed of sautéed vegetables on a plate, then place the Mahi-Mahi with skin-side up, and top with curled celery.