Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
mbined, let sit.
Making the Fish - Lightly coat fish
>the mahi prior to cooking: Prepare the
o high heat.
Cut the mahi-mahi into 4 equal portions. Be
Start by removing the skin off the celery root, cubing it and
b>the mahi mahi into 4 serving size portions.
Brush both sides of the
Combine everything except the coconut oil & fish in a bowl stir.
Saute mahi mahi in coconut oil for 3 minutes.
Add rest of ingredients and cook over medium flame until mahi mahi soft. (I found that the mango cooked more slowly than the fish and left it in the pan an extra 2 minutes then poured over the fish.).
Served with panfried rosemary/garlic potatoes and carmalized onions.
First, rinse raw Mahi portion carefully with cool running
olids.
Cut each of the other two fennel bulbs into
aucepot over medium heat, add the butter, red onion, shallots and
d drizzle with some of the Citrus Vinaigrette. Let rest 5
Preheat oven to 500 degrees F.
Combine orange juice concentrate with salt and lemon pepper.
Dip the mahi-mahi fillets in it and then roll in the Panko, coating well. Place the fillets in a single layer in a greased baking dish. Drizzle with the melted butter.
Bake 10 minutes. reduce heat to 350 degrees F and continue baking 5 minutes or until the fish flakes when pierced with a foek.
Serve the fillets on a heated platter, garnished with parsley and lemon slices.
Mix all ingredients together except for fish. Spoon mixture over fish.
Place fish into shallow pan (sprayed heavily with cooking spray) and sautee with onions if desired for about 3-5 minutes on the first side and 2-3 minutes on the second side. Add more of the syrup mixture if you want.
Best served with rice.
***Can also marinate fish for a few hours for maximum flavor.
allow dish.
Lay the mahi mahi fillets in the olive oil mixture; turn
epare the grill. Measure all the ingredients and have them ready by the
izzle with the lemon juice.
Pour the beer into the bottom
br>The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443
ice and white wine into the skillet; season with kosher