Chef Nate Macheske: Citrus Mahi Mahi

Rusty Bucket's Citrus Mahi Mahi

Ginger Mahi Ingredients
6 oz mahi
5 oz sticky rice
4 oz buccotash mixed
1 tsp jalapenos
3 oz ginger sauce
1 tbl scallions
2 cilantro sprigs
½ lime
1/8 tsp salt and pepper

Buccotash Ingredients
1 edamame, thaw and rinsed
1 pan roasted corn (2 cups corn, 1 tbl blended oil and 1/8 tsp salt and pepper)
1 cherry tomato, halved
1/8 tsp salt and pepper

Ginger Sauce Ingredients
1 tbl olive oil
1 oz ginger
1 oz shallot
½ oz garlic
2 cups white wine
1 cup mirin
1 cup chicken stock


For ginger sauce, sweat ginger, garlic and shallots in olive oil until shallots are translucent. Add white win and reduce by half. Add mirin and chicken stock; simmer for 10 minutes over very low heat. Strain all vegetables and cool. 

For pan-roasted corn, heat oil in sautee pan until slightly smoking. Add corn and sautee for 1 minute until lightly browned. Season with salt and pepper; transfer to sheet tray to cool quickly.

For buccotash, heat oil in a skillet. When hot, add corn and cook over high heat until lightly browned. Remove from heat and cool. Mix remaining ingredients, except jalapenos. 

For ginger mahi, heat pan on high heat. Add oil and then lay seasoned mahi skin side up. Sear until golden brown and then finish in the oven. While fish is cooking, add oil to skillet over high heat. Add buccotash and jalapenos; cook until tomato just starts to blister. Reserve. Heat sticky rice in microwave. To finish, remove mahi from oven; squeeze half lime on fish and add ginger sauce, swirling the pan to coat the fish and incorporate all pan juices. Add scallions. Place rice on preheated platter with buccotash piled next to it. Next fish hallway on rice. Drape sauce over fish, rice and buccotash. Garnish with two full cilantro sprigs.