Green papaya, Singkamas and Honey Crisp Apple:
Sweet purple yams:
Fresh-caught Mahi filet:
Voila! My pan-seared Mahi-Mahi with a guava glaze reduction, on top of a purple sweet yam mash. I made the salad out of green papaya, honey crisp apple and Singkamas (sweet white radish), cilantro, with a little romaine lettuce for some colour. I made the vinaigrette out our rice vinegar, olive oil, calimansi and lime juice, macadamia nut honey and guava nectar. It was delicious!
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| Pan-seared Mahi-Mahi with Tropical Hawaiian Salad |
That look soooooooooooooo good! When you come visit us on the Island again, you'll have to cook us something yummy with the local produce here! We always use organic, fresh, local produce (mainly because we A: Live on a farm and B: Live on an Island)! It would be neat to have a "Cook off" or "The Iron Chefs of Manitoulin" when you're here! LOL! xoxo
ReplyDeletethat sounds great! I'm so down for that. I told Jay, maybe he can join in on the Cook Off! He said as long as the secret ingredient is ribs, I will kill the competition. LOL I'm like ok, no ribs! haha
ReplyDeleteLOL! Ohhhhhh dang! I've got an awesome ribs recipe, but knowing Jay...He'd kill the competition anyway! LOL! I still have visions of Jay butchering that lechon last summer! LOL! Ack!
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