Thursday, February 16, 2012

Play on Poisson Cru

I so badly wish I had an exotic story about my trip to Tahiti that inspired this dish, but I sadly don't. I've never been to Tahiti, and actually have an uneventful story of how this dish was born. I'll try to fluff it up for you.  A couple of weekends back, I had the Food Network on as background noise while I was scooting around cleaning. Giada DeLaurentiis came on, which did excite me, but was not suppose to disturb my cleaning spree. I soon I found myself drawn to the T.V., parked on the couch and rewinding segment after segment. It was a show about her visit to Bora Bora. It was gorgeous but there was something about Giada. Then I realized what was really pulling me in, Giada had an amazing happy glow and beaming smile to her. I watch her often, she always seems happy, but in Tahiti, she became electric. I'm sure it was an amazing trip, but I like to tell myself that I understand something special about Giada, a complete stranger to me. I have heard down the pipeline that Giada studied Anthropology at UCLA, which has a cunning similarity to a certain Bleu Goose you may know (ehem). This in mind, I believe that every pupil of the study of Anthropology has a certain intrinsic need to be immersed in different cultures, thriving on discovering how other people live and eat in their environs. I get this. I have that same intrinsic need and when it is fulfilled, I to become electric. That being said, the Poisson Cru made several appearances in Giada's Bora Bora trip. In the show, the traditional Poisson Cru (which means raw fish in french) consisted of cubes of the catch of the day, raw Ahi, fresh lime or lemon juice, tomatoes, green onion, cucumber and shredded carrot immersed in coconut juice. The dish I made is quite different but turned out to be Todd's all time favorite dish I have ever made him. For me, that is the biggest success I have had in the kitchen to date! At the time I made this, did not want to drive to Whole Foods for sushi grade fish, so I used a Mahi Mahi which I encrusted in macadamia nut and panko, it just sounded good to me. I had some organic, farm fresh leek on hand, so I used leek instead of green onion, threw in some mandarin oranges that I thought would add some sweetness and some avocado, just because I love it. This dish was a bevy of textures, flavors and was so incredibly light and refreshing, it was also ridiculously easy to make.

If Poisson Cru had a Cousin...
2 Mahi Mahi filets
1 1/2 cup of macadamia nuts - finely chopped or pulsed in the food processor
1/2 cup of panko
3 limes
1 egg, raw
1 cup of shredded carrot
1 cup of shredded broccoli
1 cucumber, chopped
1 leek, chopped
1 can of mandarin oranges
1 avocado, chopped
1 can of light or regular coconut milk
5 mini heirloom tomatoes, quartered
 salt and pepper to taste

Preheat oven to 425 degrees. In a large dish or bowl combine carrots, broccoli greens, cucumber, leek, coconut milk, lime juice of two limes and salt and pepper. Chill for at least 30 minutes. In a shallow dish combine macadamia nuts and panko. Salt and pepper if desired. Squeeze lime juice of one lime over Mahi Mahi, dip in egg, press into breading mix and thoroughly coat the fish. Place in a lightly greased pan and bake for 10 - 15 minutes, until golden brown. Set aside to cool. Add mandarin oranges, avocado and tomatoes, into the chilled bowl, lightly mix. Salt and pepper to taste. Serve with the fish on the side or right on top and enjoy! Extra bonus: Todd loved this with a little sriracha on it.

1 comment:

  1. Oh how you've inspired me. This will be the next dish I attempt with my sweetie. Delish! Thank you :)