Barton Seaver practices what he talks about with fish sustainability and cooking: he's a National Geographic fellow increasing awareness to ocean issues and is a practicing chef. His dedication to both industries has made For Cod and Country more than a cookbook. It provides tips for sustainability through portion size, using fish that are seasonally caught, and encourages the use of fresh produce.
Read the full review on Succotash Reviews; the recipe for Mahi Mahi with Grilled Peaches and Buttermilk Mint Dressing is below.
Recipe: Mahi Mahi with Grilled Peaches and Buttermilk-Mint DressingServes 4
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 cup low-fat buttermilk
- Juice of 1/2 lemon
- Leaves from 8 sprigs fresh mint, chopped
- Four 5-ounce portions mahi mahi fillet
- 4 ripe peaches, cut in half and pitted
- 1 pound arugula leaves
- 1 small red onion, very thinly sliced
- For the dressing, whisk together the olive oil, mustard, sugar, buttermilk, lemon juice, and mint. Season to taste with salt and allow to sit at room temperature for at least 20 minutes and up to two hours so that the flavors combine.
- For the mahi mahi, preheat a grill using charcoal or gas heat. Place the fillets on the coolest part of the grill and the peach halves over the hot part of the fire. Cover the grill and cook about 15-20 minutes for fillets 1 1/2 inches thick. The fish should be cooked through but only just beginning to flake when gentle pressure is applied. At that point, the peaches will be slightly charred and beginning to soften.
- To serve, mix the arugula and onion, toss with two-thirds of the dressing, and season with salt. Divide the salad among 4 plates. Place 2 grilled peach halves next to the salad. Place a piece of mahi mahi on top of the salad and spoon the remaining dressing over it. Serve immediately.
Recipe adapted and reprinted with permission from Sterling Publishing Co., Inc.
The Cookbook Papers