Blackened Catch of the Day with Cajun Rice Jalapeno Pineapple Pecan Chutney and Citrus Butter Sauce Recipe courtesy of Ralph Brennan's Jazz Kitchen at Downtown Disney. Entree/Main Dish Blackened Catch of the Day with Cajun Rice Jalapeno Pineapple Pecan Chutney and Citrus Butter Sauce Blackened Catch of the Day with Cajun Rice Jalapeno Pineapple Pecan Chutney and Citrus Butter Sauce thumbnail Preparation Time: 30 minutes Total time: 1 hours 4 Servings Ingredients: 4 (6 oz.) mahi mahi filets, 2 to 3 oz. blackening seasoning, 4 to 6 ounces canola oil, 1 cup long grain rice, 12 to 16 oz. chicken stock, 2 oz. unsalted butter, 1 oz. white onion, 1 oz. red bell pepper, finely diced, 1 oz. green bell pepper, finely diced, 1 teaspoon minced garlic, 2 oz. diced tasso ham, 1 tablespoon green onions, thinly sliced diagonally, 1 tablespoon chopped fresh parsley, Creole seasoning, 1 pound DOLE® Chef-Ready Cuts, Diced Peaches, 1 large jalapeno, finely diced, 2 oz. toasted pecan pieces, 1 oz. sugar, 1 oz. peach schnapps, 2 oz. orange juice, salt and ground black pepper, to taste, Citrus Butter Sauce (recipe below), Instructions: Step 1: Heat canola oil in a heavy gauge cast iron skillet.  Dredge both sides of the fish in blackening spice.  Blacken fish for 2 to 3 minutes on each side.  Drain excess oil from cast iron pan and place in 400 degree oven, cook for approximately 5 minutes longer, turning the fish so it cooks evenly on both sides.  The fish is ready when it begins to flake. Reserve Step 2: Bring rice and chicken stock to a boil in a heavy gauge sauce pot.   Reduce to a medium simmer until cooked, reserve.  In another heavy sauce pot, melt 2 oz. butter and sauté onions, peppers, garlic and tasso until vegetables are translucent.  Add reserved rice, green onions and parsley.  Season rice with Creole seasoning, salt & pepper to taste. Step 3: Combine peaches, jalapeno, pecans, sugar, peach schnapps, and orange juice in a heavy sauce pan.  Cook over low heat until peaches are soft and ingredients are fully incorporated, about 20- 25 minutes. Season chutney with salt and black pepper to taste.  Add green onion and cool down in refrigerator. Bring to room temperature when ready to serve. Step 4: Citrus Butter Sauce:

Combine shallot, lemon, orange, white wine, rice wine vinegar, peppercorns and bay leaf in a heavy gauge sauce pot.  Reduce by 3/4.  Add heavy cream and simmer until cream is reduced by half. Whisk in butter one cube at a time until completely emulsified.  Strain through a china cap, season with salt to taste and reserve in a double boiler until needed. Can hold up to 2 hours. 

Blackened Catch of the Day with Cajun Rice Jalapeno Pineapple Pecan Chutney and Citrus Butter Sauce

Prep Time 30 minutes
Total Time 1 hours
Difficulty 3.0 Advanced
Calories Per Servings 770 Calories
Servings 4
Nutrition facts Nutrition facts

About

Recipe courtesy of Ralph Brennan's Jazz Kitchen at Downtown Disney.

Ingredients 22

Ingredients

4 (6 oz.) mahi mahi filets
2 to 3 oz. blackening seasoning
4 to 6 ounces canola oil
1 cup long grain rice
12 to 16 oz. chicken stock
2 oz. unsalted butter
1 oz. white onion
1 oz. red bell pepper, finely diced
1 oz. green bell pepper, finely diced
1 teaspoon minced garlic
2 oz. diced tasso ham
1 tablespoon green onions, thinly sliced diagonally
1 tablespoon chopped fresh parsley
  Creole seasoning
1 pound DOLE® Chef-Ready Cuts, Diced Peaches
1 large jalapeno, finely diced
2 oz. toasted pecan pieces
1 oz. sugar
1 oz. peach schnapps
2 oz. orange juice
  salt and ground black pepper, to taste
  Citrus Butter Sauce (recipe below)

Steps

STEP1
Ingredients

4 to 6 oz. Mahi Mahi filets
2 to 3 oz. blackening seasoning
4 to 6 oz. canola oil

Direction

Heat canola oil in a heavy gauge cast iron skillet.  Dredge both sides of the fish in blackening spice.  Blacken fish for 2 to 3 minutes on each side.  Drain excess oil from cast iron pan and place in 400 degree oven, cook for approximately 5 minutes longer, turning the fish so it cooks evenly on both sides.  The fish is ready when it begins to flake. Reserve

STEP2
Ingredients

1 cup long grain rice
12 to 16 oz. chicken stock
2 oz. unsalted butter
1 oz. white onion, chopped
1 oz. red bell peppers, small dice
1 oz. .green bell peppers, small dice
1 teaspoon chopped garlic
2 oz. tasso ham, diced
1 tablespoon green onion, cut on bias
1 tablespoon parsley, chopped
Creole seasoning
Salt & pepper to taste

Direction

Bring rice and chicken stock to a boil in a heavy gauge sauce pot.   Reduce to a medium simmer until cooked, reserve.  In another heavy sauce pot, melt 2 oz. butter and sauté onions, peppers, garlic and tasso until vegetables are translucent.  Add reserved rice, green onions and parsley.  Season rice with Creole seasoning, salt & pepper to taste.

STEP3
Ingredients

1 pound DOLE Chef-Ready Cuts, Diced Peaches
1 large jalapeno, small dice
2 oz. toasted pecan pieces
1 oz. sugar
1 oz. peach schnapps
2 oz. orange juice
1/2 bunch green onions, cut on the bias
Salt & Cracked black pepper to taste

Direction

Combine peaches, jalapeno, pecans, sugar, peach schnapps, and orange juice in a heavy sauce pan.  Cook over low heat until peaches are soft and ingredients are fully incorporated, about 20- 25 minutes. Season chutney with salt and black pepper to taste.  Add green onion and cool down in refrigerator. Bring to room temperature when ready to serve.

STEP4
Ingredients

1 shallot, chopped
1/2 Lemon
1/4 Orange
1/2 cup white wine
2 oz. rice wine vinegar
6 peppercorns
1 bay leaf
1/2 cup heavy cream
3/4 pound unsalted butter, room temperature cut into cubes
Salt, to taste

Direction

Citrus Butter Sauce:


Combine shallot, lemon, orange, white wine, rice wine vinegar, peppercorns and bay leaf in a heavy gauge sauce pot.  Reduce by 3/4.  Add heavy cream and simmer until cream is reduced by half. Whisk in butter one cube at a time until completely emulsified.  Strain through a china cap, season with salt to taste and reserve in a double boiler until needed. Can hold up to 2 hours. 

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