Well the end of the weekend is here and what a better way to enjoy the evening than with a delicious meal. Naturally Gluten Free is the way to go. On tonight menu we will have Grilled Mahi Mahi, which was marinated in Coconut Milk, garlic, ginger and lemon grass, and to accompany this we will have coconut rice and roasted asparagus. I was thinking a Thai fusion, gone Mamma style. My inspiration for this meal was the grocery store and shopping on what was fresh and wild caught in the fish market. I am against farm raised fish for several reasons, so I go natural and it is always wild caught in our house. The asparagus was on sale and I had everything else in my freezer or pantry.
So on to the recipes:
Grilled Thai Mahi Mahi
1 lb Fresh, wild caught Mahi Mahi filet's
1/4 cup light coconut milk, this is a staple in our home.
1 tbs. thinly sliced lemon grass
1 clove garlic, sliced
1 tsp, freshly grated ginger.
Combine all ingredients and marinate for 30 minutes. Preheat grill to medium heat. Grill for about 5-8 minutes per side.
1 1/2 cups jasmine rice
1 14 oz can light coconut milk
8 oz water
1 tsp. salt
1 tsp. brown sugar
1/4 cup shredded coconut
1 tbs. butter or margarine.
Combine all ingredients in a medium sauce pan. Over medium high heat bring to a boil, stirring constantly. Once boiling, reduce heat to low and cover pan. Cook on low for 25 minutes. Remove from heat. May be served immediately or kept covered off heat for up to one hour.
2 lbs asparagus, cleaned and trimmed
Place cleaned and trimmed asparagus on a low rimmed baking pan. drizzle with olive oil and season with salt and pepper. Roll around pan to coast evenly. Roast at 350* for 25 minutes, or until tender and tips are golden brown. Serve immediately.
Enjoy and Cheers, from my family to yours.