Smoked Mahi Mahi
Filled with Lobster and King Prawns
Fusion of French and Caribbean cuisine
Ingredients:
6 tbs balsamic vinegar
5 tbs olive oil
1/2 cup chopped scallion
1 tbs chopped ginger
5 oz cooked lobster
5 oz king prawns shelled and cooked
2 ripe mangoes
12 oz cold smoked mahi mahi, sliced thin
1 small bunch scallion
Preparation:
Combine 3 tbs balsamic vinegar, salt, pepper and olive oil. Mix well and add chopped scallion and ginger. Dice the lobster and prawn and gently toss in the vinaigrette. Marinate in the refrigerator for a few hours. Peel and dice the mangoes. Gently heat 3 tbs vinegar and pour over the mango in a bowl. Stire and leave to pickle for a few hours in a cool place.
On a 8-inch square of aluminum foil, overlap two to three slices of mahi mahi in the center (smoked fish substitutes: salmon or trout). Spoon seafood mixture into the center, gently fold mahi mahi ends over the filling, gather up the foil and tightly twist at the top. Refrigerate before serving. To serve, gently unwrap the fish, place it seam side down on top of some dices mango. Blanch scallion and garnish as ribbons on top.
Serves 6
Courtesy of Chef Jack Rioux, Owner, Froggie Bistro, St. Lucia, Caribbean. Chef Rioux was trained at Ecole Hôteliè, a Loire Valley cooking school in Saumur, France. He rose to executive chef in charge of multi-restaurant international hotels, including the Trust House Forte in Bahrain. He was the only French chef aboard the luxurious cruise ship Seabourne Goddess I. He and his wife Cathy now live in St. Lucia.
