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Pistachio Crusted Mahimahi with Rock Shrimp, Leeks and Coconut Rum
Ingredients to Serve-4
Pistachio Crusted Mahimahi  with Rock Shrimp, Leeks and Coconut Rum
  • 4    6 ounce    Mahimahi filets
    1/4    cup    Pistachio nuts, whole shelled and ground
     1 1/2    teaspoons    Kosher salt
     1 1/2    teaspoons    Coarse ground black pepper
    1    tablespoon    Sweet butter
    2    tablespoons    Olive oil
    1/2    cup    Uncooked shelled rock shrimp
    1/2    cup    Julienne leeks
    1/2    cup    Diced sweet red peppers
    1/2    cup    Peeled, diced mango
    3    tablespoons    Coconut rum
    1/2    cup    Coconut milk
    3    tablespoons    Chopped fresh chives
To Prepare the mahimahi:  Roll the mahimahi fillets in the ground pistachio nuts.  Season with the salt and pepper.  Warm the butter in a sauté pan with 1 tablespoon of olive oil.  When the butter is bubbling but before it begins to brown, place the crusted grouper in the pan.  On medium heat, brown one side well for approximately 2 -3 minutes, then turn and cook the other side an additional  minute.  

To Prepare the Sauce:  Add the remaining olive oil and rock shrimp to the pan.  Sauté for 1 minute, then add the leeks, peppers, mango, coconut rum and coconut milk.  Simmer the mixture for 3-4 minutes.  Adjust the seasoning with the remaining salt and pepper.  The sauce will have a broth like consistency.  Because of the richness, I like to keep it fairly thin.  Finish with the chives.

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