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Monday, June 2, 2008

Appetizer

Audrey and I went to a wine tasting party (read: get trashed, but in a classy way) on Saturday night, and everyone was supposed to bring some sort of appetizer, as well as a bottle of wine. To Audrey's chagrin, I decided to go a little off-beat and make mahi mahi based hors d'oeuvres. They will absolutely killer and were a huge hit at the party, prompting one woman to ask "are you a chef?" to which my answer was "sorry, I have a girlfriend."

Anyway, I thought I would share my recipe, since I just kind of made it up and I would like to remember this for the future:

Wesabe Mahi Mahi Crackers

Sauce Ingredients:

  • 3/4 cup sour cream
  • 1/4 cup mayo
  • 3-ish tbsp. dry wesabe (you should be able to find this in the spices section)
  • 2 tbsp lemon juice (roughly equal to the squeeze of half of a fresh lemon)
  • 1 tsp soy sauce
Other Ingredients:
  • 2 mahi mahi filets (this recipe would also work with tilapia or maybe even smoked salmon if you want to go that route)
  • Chives
  • Water Crackers
Directions:

First make the sauce by whisking together all of the above, then cover and get it in the fridge. Doing this a few hours ahead of time is not a bad idea. It is essential that you refrigerate the sauce before serving. The sauce tastes terrible before it cools and the flavors come together. At which point it is awesome.

Once the sauce is finished, either grill or pan-sear the mahi mahi. You should need about 5 minutes a side on a hot grill or pan. DO NOT OVERCOOK. While the fish is cooking, slice the chives into about 1-1/2 inch long pieces, and set aside.

Mahi mahi is a flaky fish, so once it is done, it should flake apart fairly nicely, in just the right size for the water crackers. Tear off a piece and place it on a water cracker, then use a spoon to smear a bit of the wesabe sauce on the top. Top this with a couple of the chive slices. Eat the first one to see if you are using too much or too little sauce. Once you have the right amount, go ahead and finish the rest.

1 comments:

Nathan said...

Is there any way to make this without using fish, mayo, or sour cream? Because I don't like any of those.

Also I don't like wesabe and chives.